Crispy Roasted Brussels Sprouts
This easy, roasted brussel sprouts recipe makes the best crispy brussel sprouts. They’re tossed in a simple sauce made with soy sauce and Dijon before being baked in the oven until crispy. Makes 8 servings.
Why I love this roasted brussels sprouts recipe
Do you love Brussels sprouts? I do! I know there are tons of people out there that hate on them, but they’re so good if you cook them properly. But, I’m here to change that. These Asian inspired Brussels sprouts are roasted to crispy perfection.
How do you make Brussel sprouts not bitter?
The best way to take away that bitter taste is to add sweetness and acid to the mix. That’s why I’ve added brown sugar and a splash of vinegar. It totally does the trick, and the brown sugar helps caramelize the Brussels sprouts to make the edges nice and crispy.
Here’s what you’ll need to make them
Side note: I do know Brussels sprouts is spelled with an “s” at the end, however, a lot of people out there search for the incorrect spelling, which is why I’ve chosen to name this recipe “wrong”. So please don’t be the grammar police, just enjoy the recipe.
How to make crispy Brussel sprouts
Prepare the Brussels sprouts. First, you’ll want to wash and trim them. I like to give mine a good rinse, and then I chop of any remaining stem and quarter them.
Make the sauce. Whisk the sauce ingredients together in a small bowl until it’s nice and smooth. Then pour it over the Brussels sprouts and stir until they’re evenly coated.
Roast the Brussels sprouts. Spread the sprouts out on a baking sheet and pop them into a 400˚F oven for about 30 – 35 minutes.
To get extra crispy brussel sprouts, be sure to leave lots of space between your sprouts on the baking sheet. You may need to split them onto two sheets.
FAQs and Tips for making the best roasted Brussel sprouts
Do brussel sprouts need to be washed?
Yes. You will want to give them a good rinse and inspect them for any embedded dirt before cooking them. I like to rinse mine before cutting and again after to make sure I caught any dirt.
How do you cut roasted brussel sprouts?
To make roasted brussel sprouts, you will want to half them from top to bottom (or even quarter them). This will help them cook faster and allow for any sauce to get into their layers.
Can I cut brussel sprouts the night before?
Absolutely. If you want to cut them in advance, go for it. Just be sure to cover and refrigerate them until you’re ready to cook.
Why are my roasted brussel sprouts bitter?
Probably because there wasn’t enough sugar or acid to balance out the bitter flavor. You may also need to cook them a bit longer to mellow out the bitter flavor.
Can I freeze roasted brussel sprouts?
You can freeze roasted brussels sprouts in a freezer friendly container for up to 1 year. To reheat them, thaw and cook as desired.
How long will cooked brussel sprouts keep in the fridge?
These brussels sprouts should be good for up to a week in the fridge.
What should I serve with Brussel sprouts?
- Vegan scalloped potatoes
- Mustard chicken
- Baked stuffed pork chops
- Pecan crusted salmon
- Braised beef recipe
- Homemade stuffing recipe
- Mini meatloaf
More Brussel sprouts recipes you’ll love:
- Brussels sprouts with miso vinaigrette
- Shredded brussel sprout salad
- Sauteéd brussel sprouts with bacon
- Chicken sliders with apple brussel sprouts slaw
- Caramelized brussel sprouts with cranberries and barley
Ingredients
- 2 pounds Brussels sprouts (trimmed and quartered)
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 – 3 garlic cloves (minced (about 1 tablespoon))
Instructions
- Preheat oven to 400˚F and prepare (chop) Brussels sprouts.
- Whisk remaining ingredients together in a small bowl.
- Place quartered Brussels sprouts in a large bowl and add sauce. Stir to evenly coat sprouts.
- Transfer to a baking sheet and roast for 35 – 40 minutes, or until Brussels sprouts are tender with crispy edges.
Good sauce, good intention, bad instructions. I did two batches, first stirring in the sauce before baking, second by adding only oil then the remaineder of the sauce. The oil only roast had dramatically improved crispiness/texture and took only two thirds of the time. I’d alter the recipe with this in mind.