Crispy Brussel Sprouts are oven-roasted with garlic, so they're tender and flavorful, not mushy. Make this recipe for your family tonight.
There are so many fresh vegetables in the garden and at farmer's markets right now that I have been looking for a few new ways to prepare them.
I've shared quite a few of my favorites here for you to enjoy.
Have you had a chance to try my Grilled Zucchini? It's one of my favorite ways to use up extra zucchini from the garden.
Summer Vegetable Salad with a tangy basil vinaigrette is very easy to make and bursting with summer flavor!
If you like garlic as much as I do, this Garlic Roasted Broccoli is a simple recipe with a deep caramelized flavor, unlike any other cooking method.
How to Make Crispy Brussel Sprouts
While there are many different ways to prepare Brussel sprouts, if you're wondering how to make crispy Brussel sprouts, I have a few simple tips for you to follow.
The secret to my recipe is to drizzle olive oil over the Brussel sprouts before roasting them in the oven.
These roasted Brussel sprouts with garlic come out perfectly crispy every time.
This recipe is great with bacon too.
Just cut up about 8 slices of thick cooked bacon and toss with the veggies. It truly takes this recipe over the top!
Some people prefer to add a dash of balsamic vinegar while cooking.
Tools needed
You really don't need a lot of tools to make these crispy Brussel sprouts.
It's a simple recipe that requires very little preparation.
- Jelly Roll Pans- (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Frequently asked questions
How to clean Brussel sproutsThe first step is to pick over the Brussel sprouts and remove any of the outer leaves that are discolored or wilted.
The leaves should be firm and bright green in color. Then, put the Brussel sprouts in a bowl filled with room temperature water.
The water should just cover them completely. Let them soak for about 10 minutes.
Then pour them into a strainer in the sink and rinse them with fresh lukewarm water. Now, you're ready to cook.
Why are my roasted Brussel sprouts soggy?
If you overcook your Brussel sprouts they will become soggy. This is because overcooked cabbage and Brussel sprouts release sulfur which makes them mushy.
If you overcook your Brussel sprouts they will become soggy. This is because overcooked cabbage and Brussel sprouts release sulfur which makes them mushy.
To prevent this, be sure not to overcook them. They should be firm and have a mild flavor. If they are soggy, you can try to roast them using this recipe to give them a bit more crispiness.
But, it is better if you follow the recipe exactly and don't overcook them.
How to fix soggy sprouts
If you do find that you've overcooked your sprouts, you can easily fix that with this recipe. Just drizzle them with a little bit of olive oil and make sure they are completely coated.
If you do find that you've overcooked your sprouts, you can easily fix that with this recipe. Just drizzle them with a little bit of olive oil and make sure they are completely coated.
Add a little bit of salt and pepper before you bake your crispy Brussel sprouts. And, roast them at 425°F until the outside is caramelized.
This will give them a slightly crispy texture.
Can I make crispy Brussel sprouts from frozen?
You can make this recipe from frozen Brussel sprouts provided they were not overcooked, to begin with. Just thaw them in the refrigerator and allow them to drain completely.
You can make this recipe from frozen Brussel sprouts provided they were not overcooked, to begin with. Just thaw them in the refrigerator and allow them to drain completely.
Then, proceed with the recipe as it's written. I really prefer the way they taste when I use fresh Brussel sprouts.
How do you make them taste better?
Brussel sprouts are an acquired taste for many people. If you want to make them taste better, be sure that you season them while they cook.
Brussel sprouts are an acquired taste for many people. If you want to make them taste better, be sure that you season them while they cook.
You can also try adding a little bit of brown sugar while you are cooking them. Or, add something spicy to them if you prefer like red pepper and Dijon mustard.
You can also add Parmesan cheese or your favorite cream sauce. Just think about your favorite flavors and add those.
Enjoy!
With love from our simple kitchen to yours.
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Watch our baked Brussels sprouts (video)
If you'd like to see the whole process, be sure to watch our recipe video to see how we make crispy Brussel sprouts.
Yield: 8
Crispy Brussel Sprouts with Garlic
Crispy Brussel Sprouts are oven-roasted with garlic, so they're tender and flavorful, not mushy. Make this recipe for your family tonight.
Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes
Ingredients
- 2 pounds fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
- 6 garlic cloves, rough chopped
- 1 medium red onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 450°F. Line a baking sheet with aluminum foil.
- Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
- Serve and enjoy!
Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally published November 2013, updated and republished August 2020
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Brussels sprouts entered my life late. Late as in maybe 2-3 years ago. And I should probably be thankful because as a kid, I might just have not appreciated them much. Yet now it's one of those food items that I indulge in whenever I the purse has a few jingles. It's pricey here being imported and all. I posted a recipe cooking it with chorizo and orange juice. Soooo good!
ReplyDeleteI also have the fear of the sprout !
ReplyDeleteI reallllly want to like them, and have tried them a half dozen times throughout my life to no avail.
BUT dang girl I am gonna try them again with this recipe ! They look amazing and I love love love garlic so maybe just maybe I will conquer my fear :)
I will let you know.
Try boiling the sprouts and when done, drain and cover with cheese. Yummy.
DeleteOur entire family loves these! It gets requested often especially Fall and Winter months when we love oven meals.
ReplyDeleteBrussel sprouts are just like mini cabbages!!
ReplyDeleteI also like a little bacon added to mine!!!
DeleteI like a little bacon added in mine!!
ReplyDeleteDo you pre-cook the bacon pieces, or just chop the bacon & toss it in the mix?
DeleteDo you pre-cook chopped bacon, or just add the pieces to the mix prior to putting it in the oven?
DeleteDo you pre-cook the bacon pieces, or just chop the bacon & toss it in the mix?
DeleteI cook mine at the same temp but with olive oil, Salt, pepper, real Canadian maple syrup and chopped bacon (raw) sprinkled on top
DeleteI would like your recipe with the Canadian syrup!
DeleteI love a little bacon added in mine!!
ReplyDeleteHeating olive oil to over 180 C ( 356F) is said to damage the fatty acids. Some say you should never heat it at. I like to gently saute lightly steamed Brussels with garlic, ginger, a little soy sauce and balsamic vinegar.
ReplyDeleteI'm going to try this one. I usually use balsamic vinegar & sea salt & pepper. Looks great.
ReplyDeleteWhen my daughter was very little I called broccoli trees, and brussels sprouts baby lettuce. She has been eating both since she was a toddler.
ReplyDeleteMy mother got me to eat Brussels sprouts by calling them baby cabbages!
DeleteYou must be my sister as that is what my mom did!!
DeleteThis came out so delicious!!! Thanks for the yummy veggies on our Easter table :)
ReplyDeleteThese came out so delicious! Thanks for the yummy veggies on our Easter table :)
ReplyDeleteI Will Definitely make these they sound delicious. I'm Always looking for different way to cook these. I Think will try the bacon as an added touch. Thanks' for sharing.
ReplyDeleteI have been steaming brussel sprouts in the microwave, then slicing them up and adding to a pan of sauteed mushrooms and onions. They have become my favorite vegetable.
ReplyDeleteI love love love roasting veggies, especially Brussels, I've never added red onion though, I bet it;s delicious
ReplyDeletePinned this because I love Brussels sprouts!!
ReplyDeleteRoasting is the best of the best! I like to slice mine core to top and add onions and bacon so they are nice and crunchy. Cut off the bottom of course. Add garlic powder and sprinkle blood orange olive oil at the end. Yummmmmmy
ReplyDeleteI usually cut mine in 1/2, toss with olive oil salt and pepper and roast in the oven. Then make a sauce with a couple slices sauteed bacon, toss in chopped shallot garlic and chopped mini bell mushrooms and cook until shallots are translucent. Then I add some cream sherry and heavy whipping cream, when that has thicken a little put in the roasted brussel sprouts and toss. I know its a very rich dish, but its the holidays and your not going to eat the whole thing anyway. My granddaughter who is 13 and a very picky eater and hates mushrooms went back for more and didn't even know she was eating mushrooms. I also used to tell my kids that brussel sprouts were baby cabbaged and broccoli was baby trees.
ReplyDeleteI must try. I love brussels sprouts and garlic. Win/win!
ReplyDeleteEnjoy and let us know how it goes!
DeleteNothing better than roasted brussel sprouts!! Now have to try adding red onion....maybe even a slice or two of bacon. Even those who don't eat sprouts will eat them roasted!!
ReplyDeleteThis is a good recipe! We also love them roasted with a maple glaze over them....beyond delish!!!!
ReplyDeleteI took your recipe(yum) and added sliced white mushrooms, fresh. I placed a nest of baby spinach leaves spritzed with olive oil and a little balsamic, in air fryer basket and the brussel sprouts mix on top. Roasted @ usual time and temp. Heaven on a plate!
ReplyDeleteAwesome recipe, and I’ll be making them this weekend.
ReplyDeleteQuestion, though… Why don’t you just add the onions, garlic, salt, pepper, and olive oil to the bowl the Brussels sprouts are in, mix it all (efficiently) in the bowl, then dump and spread onto the sheet pan, rather than trying to mix it all up on the flat surface of the sheet pan?