Here’s the secret to the best crispy Brussels sprouts! They’re roasted until black and caramelized, then drizzled with a sweet and tangy balsamic sauce.
Oh my. This crispy Brussels sprouts are so crispy you’ll think they’re fried. But they are cooked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But do you know those Brussels crispies you can get at the restaurant? These are just as good. They’re baked until incredibly crispy, then topped with a balsamic honey sauce that adds savory and sweet notes. Alex and I could eat at least 10 casseroles in one sitting. So let’s try to do just one at a time! That’s how it works in your kitchen!
The secret to ultra-crunchy Brussels sprouts
Whenever I see crispy Brussels sprouts on a menu, I can’t help but order them. This once hated vegetable has been gaining popularity lately. And for good reason: Roasting or frying makes these babies taste infinitely better than 1950s cooking methods. Luckily, you can recreate restaurant glamor at home simply by using your own oven. It’s a healthy and easy side dish that tastes way better than the sum of its parts.
Here are some tips for the crispiest sprouts in town:
- Fry at very high heat (450 degrees). The best roasted vegetables are roasted at very high temperatures, otherwise they become mushy.
- Place them cut-side down on the baking sheet. Turn all those flat sides down and you’ve got the perfect tan.
- Don’t fry anything else at the same time! This one is important. The easiest way to get crispy Brussels sprouts with the recipe below is to have them as the only thing in the oven. Cooking other foods at the same time changes the cooking time and moisture level.
Avoid silicone baking mats
Alex and I suggest using parchment paper for all of our roast recipes. Why ? The parchment paper is ideal for easy cleaning: so that the food does not stick to the pan! If you don’t have parchment paper, you can fry directly on the baking sheet (fun later!).
Anyway: Do not use a silicone baking mat for this recipe. Over time, we’ve found that silicone baking mats tend to make veggies more mushy. For the crispiest Brussels sprouts, use parchment paper or just sauté them.
Mix with the balsamic sauce!
Follow all of these tips and you’ll have extremely crispy Brussels sprouts! To amp them up and give them a restaurant-worthy flavor, we tossed them with a balsamic honey sauce. He adds gigantic sour-sweet taste. Here are a few notes about the sauce:
- For the crispiest sprouts, omit. Adding sauce will wet the sprouts and make them a little less crispy. So if your goal is ultra crispy, try them without first. But it adds tremendous flavor so we liked it with the sauce.
- Use maple syrup for vegans. Flavor is great with honey, but tastes almost the same with maple syrup. It is therefore an excellent vegan substitute!
- Add hot sauce for a flavorful twist. If you like it hot, add some hot sauce to the honey balsamic sauce.
More variations of Crunchy Brussels Sprouts!
There are many other delicious ways to top crispy Brussels sprouts! Here are some additional ideas we recommend:
This recipe for Crunchy Brussels Sprouts is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
Here’s the secret to the best crispy Brussels sprouts! They’re roasted until black and caramelized, then drizzled with a sweet and tangy balsamic sauce.
- 1 1/2 pound Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey (or maple syrup)
- Hot version: 1 teaspoon hot sauce, plus more for drizzling
- Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure it’s the only pan in the oven and you’re not frying anything else at the same time.)
- If necessary, trim the tough ends of the Brussels sprouts. Cut them in half lengthwise and place in a large bowl.
- Toss the sprouts with olive oil, kosher salt and plenty of freshly ground black pepper.
- Line a baking sheet with parchment paper*, then place the beaks on it. Turn them all cut side down.
- Roast for 25 minutes until very golden and tender (do not stir!). For the crispiest sprouts, eat them as is or skip to step 6.
- While the sprouts roast, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and mix. For the spicy version, drizzle with additional hot sauce, if desired. Serve immediately.
Remarks
*Do not use silicone baking mats as they can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and fry directly on the pan.
- Category: garnish
- Method: roast meat
- Kitchen: Vegetables
- Diet: vegetarian
Keywords: Crispy Brussels Sprouts, Crispy Brussels Sprouts
More Brussels sprouts recipes
Brussels sprouts are one of our favorite healthy vegetables! Here is a list of some other Brussels sprouts recipes that you may enjoy:
Want more roasted veggies? Here are the best vegetables for roasting.
