Crispy Roasted Brussels Sprouts
Crispy Roasted Brussels Sprouts is a easy American recipe that serves 4. 200 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 15 min | Cook: 49 min | Total: 1 hr 14 min
Cost: $4.85 total, $1.21 per serving
Ingredients
- 1.5 pounds Brussels sprouts (Trim only the very tip of the stem, then halve)
- 1 tablespoon Kosher salt (Plus a pinch for finishing)
- 3 tablespoons Olive oil (Divided: 1‑2 Tbsp for tossing, remainder for drizzling on pan)
- 4 slices Bacon (optional) (Crisp, crumble and toss after roasting for extra flavor)
Instructions
Trim and halve sprouts
Cut off only the very tip of each sprout’s stem (about 1/8 inch) and slice each sprout in half lengthwise.
Time: PT5M
Boil salted water
Fill a large pot with enough water to cover the sprouts, bring to a rolling boil, and add 1 tablespoon kosher salt.
Time: PT5M
Temperature: 100°C
Blanch the sprouts
Carefully drop the halved sprouts into the boiling water and cook for 6‑7 minutes, until they turn bright green but remain firm.
Time: PT7M
Temperature: 100°C
Steam and drain
Drain the sprouts in a colander, then return the colander to the pot (off the heat) and let them steam for about 2 minutes.
Time: PT2M
Season with oil and salt
Transfer the sprouts to a large bowl, drizzle with 1‑2 tablespoons olive oil and a pinch of fresh kosher salt, then toss to coat evenly.
Time: PT3M
Preheat oven
Preheat a convection oven to 400°F (200°C).
Time: PT5M
Temperature: 400°F
Arrange on sheet pan
Line a sheet pan with parchment (optional). Lay the sprouts flesh‑side down, spaced about ½ inch apart. Drizzle the remaining olive oil over them.
Time: PT5M
Roast until crispy
Roast in the preheated oven for 25‑30 minutes, until the cut sides are golden‑brown and slightly charred.
Time: PT30M
Temperature: 400°F
Finish and serve
Remove the pan, let the sprouts rest 2 minutes, then serve hot. If using bacon, crumble it over the top now.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 4g
- Carbohydrates
- 12g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian, Gluten-Free, Low-Carb, low-carb, low-calorie
Allergens: Olive oil
Ingredient Substitutions
- Instead of Kosher salt: Sea salt
- Instead of Olive oil: Avocado oil, Canola oil
- Instead of Bacon (optional): Pancetta, Turkey bacon
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Sheet pan
- Parchment paper (optional)
- Oven
- Kitchen timer (optional)
- Tongs
- Oven mitts
Critical Steps — Do Not Skip
- Trim only a tiny bit off the stem to keep leaves intact.
- Blanch for exactly 6‑7 minutes; over‑blanching makes them mushy.
- Arrange sprouts flesh‑side down with space between each piece.
- Roast until the cut sides are deeply golden and slightly blackened.
Chef Tips from the Video
- Add a splash of balsamic glaze after roasting for a sweet‑tangy finish.
- For extra crunch, sprinkle toasted sliced almonds just before serving.
- Use a fan‑assisted convection oven for the most even browning.
Troubleshooting
Sprouts are soggy after roasting.
Make sure the pan isn’t crowded; use two pans if necessary and ensure they are placed flesh‑side down.
Leaves fall off during blanching.
Trim only a tiny tip of the stem and keep the sprouts whole; over‑trimming causes the layers to separate.
Burnt edges.
Check the sprouts at the 20‑minute mark and rotate the pan; lower oven temperature by 25°F if they brown too quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.
Freezer: Not recommended – texture becomes soggy after freezing.
Room temperature: Best served hot; can sit at room temperature for up to 1 hour but will lose crispness.
Make-Ahead Tips
- Blanch the sprouts a day ahead, dry them thoroughly, and store in the fridge; roast just before serving.
- Season with oil and salt, cover, and keep refrigerated; the flavor deepens.
Last updated: August 24, 2026
