Perfectly Crispy Roasted Brussels Sprouts

5 from 1 vote

Brussels sprouts are steamed, then roasted until tender inside and crisp at the edges, with red pepper flakes and rosemary-lemon salt.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, side dishes, vegetables

Servings:

Calories: 111kcal

Preheat oven to 400ºF.
If your brussels sprouts can be steamed in the bag, take advantage of it. Cut off the two top corners of the bag and put in the microwave on high for 3 minutes. Otherwise, steam in a covered pan on low heat with a few tablespoons of water until the brussels sprouts turn a bright green.
Once steamed, let the brussels sprouts cool for a few minutes.
Once cooled, cut off the tougher stem side of the brussels, roughly ⅛ to ¼ inch. Then chop the brussels sprouts in half.
Examine the outer leaves of the brussels sprouts. If they look a little rough, discard with the stems. If they look bright green and without blemish, they're perfect to eat.
Place brussels sprouts on a sheet pan (foil lined, if preferred) cut side up.
Drizzle the brussels sprouts with 2 tablespoons of olive oil, and sprinkle with salt and freshly ground pepper. Shake the pan around, to ensure the oil has covered the bottom of the brussels and to prevent them from sticking to the pan.
Place the sheet pan in the preheated oven for 40 minutes.
Once roasted, remove the plan and immediately transfer into a serving dish.
Serve, and enjoy!

I prefer my brussels sprouts with quite a bit of texture and crispiness. If you like yours less crispy, reduce the oven time to 30-35 minutes.
Finish your roasted brussels however you like! I like to toss mine in a few drops of lemon juice, add red pepper flakes and finish with Rosemary & Lemon Sea Salt.