Hey, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
Let’s talk about Brussels sprouts. They’ve come a long way from their over-boiled, mushy past. These Crispy Salt and Pepper Brussels Sprouts are proof that this once-misunderstood veggie deserves a prime spot on your plate. Think golden-brown, caramelized edges, a crunchy bite, and a simple yet bold seasoning of flaky salt and cracked black pepper. If you weren’t a Brussels sprouts fan before, this recipe just might change your mind.
I first made these on a whim when I had some leftover sprouts sitting in my fridge, begging to be used. A quick roast with a high oven temp, a drizzle of oil, and a generous sprinkle of seasoning turned them into crispy little flavor bombs.That first bite? Crispy, salty, and just the right amount of peppery kick. My husband and I devoured them straight off the tray, and just like that, these Brussels sprouts became a staple in our home.
Whether you serve them as a side dish, a snack, or even as a topping for grain bowls or salads, one thing’s for sure—you’re going to love how easy and delicious they are.
Why You’ll Love These Crispy Brussels Sprouts
[Resume in Todd Wilbur’s Writing Style]
Brussels sprouts have a reputation for being tricky to cook, but this recipe keeps it simple and guarantees crispy perfection. The secret? A high-heat roast that caramelizes the edges while keeping the inside tender.
Seasoned with flaky salt, freshly cracked black pepper, and a drizzle of olive oil, these Brussels sprouts deliver bold, restaurant-quality flavor with minimal effort. Whether you’re looking for an easy weeknight side or a snack that rivals your favorite chips, this recipe is a must-try.
How These Brussels Sprouts Became a Household Favorite
The first time I made these, I wasn’t expecting much—just a simple side dish to go with dinner. But the moment they came out of the oven, golden and crisp with just the right amount of char, my husband and I found ourselves eating them straight from the baking sheet. They barely made it to the dinner table!
Now, every time I roast Brussels sprouts, the same thing happens. We sneak a few as they cool, then suddenly, half the batch is gone. Even my pickiest eater in the house, who once declared Brussels sprouts “gross,” now asks for seconds.That’s how you know you’ve got a winner.
Why These Crispy Salt and Pepper Brussels Sprouts Are a Must-Try
H2: Why You’ll Love This Recipe
- Super Crispy Texture – Roasted at high heat for perfectly crispy edges.
- Simple Ingredients, Big Flavor – Just oil, salt, and pepper, but the results are bold and delicious.
- Quick and Easy – Minimal prep, just 25 minutes in the oven.
- Versatile Side Dish – Perfect with any meal or as a savory, crispy snack.
- Healthy & Low-Carb – Naturally gluten-free, vegan, and keto-friendly!
Cuisine: American
Tips for the Best Crispy Brussels Sprouts
- Use High Heat. Roasting at 425°F ensures golden, crispy edges.
- Don’t Overcrowd the Pan. Too close together = steaming instead of crisping.
- Cut-Side Down = More Crispiness. This creates maximum surface area for caramelization.
- Broil for Extra Crunch. A quick broil at the end gives them that crispy restaurant-style texture.
- Season After Roasting. Adding flaky salt at the end enhances the crunch.
Substitutions & Variations
- Make it Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.
- Add Cheese: Sprinkle with Parmesan or nutritional yeast for extra umami.
- Make it Asian-Inspired: Toss with sesame oil and a splash of soy sauce.
- Sweet & Savory: Drizzle with balsamic glaze or honey for a hint of sweetness.
Make a Healthier Version
This recipe is already healthy, low-carb, and packed with nutrients. But if you want to make it even lighter:
- Use Less Oil – Reduce to 1 tablespoon of oil and toss with a little broth.
- Air Fryer Method – Cook at 375°F for 12-15 minutes for even less oil use.
- Lower Sodium – Use less salt or swap for herbs and lemon zest for flavor.
Closing in Todd Wilbur’s Style
And there you have it—Crispy Salt and Pepper Brussels Sprouts that turn this humble vegetable into an absolute star. With just a few simple ingredients and a little oven magic, you get a perfectly roasted, golden-brown bite every time.
So next time you’re looking for an easy side or a snack that rivals potato chips, give these a try. You just might find yourself eating them straight off the tray! 😍🔥
Relevant Categories:
Side Dishes, Snacks, Healthy Recipes, Low-Carb
Tags:
Brussels sprouts, crispy roasted Brussels sprouts, easy vegetable sides, low-carb recipes, vegan side dishes
Frequently Asked Questions
- Can I make these in the air fryer?
Yes! Air fry at 375°F for 12-15 minutes, shaking the basket halfway through. - How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 400°F for 5 minutesto crisp them back up. - Why are my Brussels sprouts soggy?
Overcrowding the pan or using too much oil can cause them to steam instead of roast. - Can I prep these ahead of time?
Yes! Trim and cut the Brussels sprouts in advance, then toss with oil and seasoning right before roasting. - What can I serve these with?
They’re perfect with steak, roasted chicken, salmon, or even on their own as a crispy snack!
Crispy Salt and Pepper Brussels Sprouts
Description
Brussels sprouts have a reputation for being tricky to cook, but this recipe keeps it simple and guarantees crispy perfection.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon flaky sea salt (or more to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
Instructions
Preheat your oven to 425°F (220°C).
Trim the ends off the Brussels sprouts and cut them in half. If they’re extra large, quarter them. Place them in a large mixing bowl.
Drizzle the olive oil over the sprouts and toss them until well coated. Sprinkle with salt, black pepper, and garlic powder (if using). Toss again to evenly distribute the seasoning.
Spread the Brussels sprouts cut-side down on a baking sheet lined with parchment paper. Make sure they aren’t overcrowded—giving them space helps them crisp up instead of steaming.
Roast for 20-25 minutes or until the edges are crispy and golden brown. For extra crispiness, broil for 1-2 minutes at the end.
Remove from the oven and let them cool slightly before serving. Add an extra sprinkle of flaky salt if desired. Enjoy them hot and crispy!
