Why are my Brussels sprouts soggy instead of crispy?

The most common reason is overcrowding on the baking sheet. When Brussels sprouts are too close together, they steam rather than roast. Make sure they're spread out in a single layer with space between them. Also, ensure your oven is fully preheated to 425°F before putting them in.

Can I use frozen Brussels sprouts for this recipe?

While fresh is best for optimal crispiness, you can use frozen Brussels sprouts in a pinch. Don't thaw them first—roast them straight from frozen, but add about 5-10 minutes to the cooking time. Keep in mind they won't get quite as crispy as fresh ones.

How do I know when Brussels sprouts are done roasting?

Perfect roasted Brussels sprouts will have deep golden-brown edges and crispy outer leaves, while the centers should be tender when pierced with a fork. If they're not browned enough, let them go a few minutes longer. The caramelization is where all the flavor magic happens!

Can I prepare Brussels sprouts in advance?

You can trim and halve the Brussels sprouts up to 2 days in advance and store them in the refrigerator. However, for the best texture and flavor, it's best to roast them right before serving. If you need to roast them ahead, slightly undercook them, then reheat in a hot oven for 5 minutes before serving.

Perfect Roasted Brussels Sprouts Recipe

Description

This roasted Brussels sprouts recipe is the ultimate side dish—simple, healthy, and loaded with flavor! Crispy on the outside and tender on the inside, these sprouts are perfectly seasoned and customizable with delicious toppings like Parmesan cheese, bacon crumbles, or balsamic glaze. A crowd-pleaser for any meal!

Ingredients

Units Scale

Brussels Sprouts

2 pounds Brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Optional Toppings

Freshly grated Parmesan cheese
Cooked bacon crumbles
Balsamic glaze or reduction

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Instructions

Preheat the oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If needed, prepare more than one baking sheet to avoid overcrowding.
Prepare the Brussels sprouts
Transfer the trimmed and halved Brussels sprouts to the prepared baking sheet. Drizzle the olive oil over the sprouts and sprinkle the kosher salt, onion powder, garlic powder, and black pepper on top.
Toss and spread
Toss the Brussels sprouts to coat them evenly with the oil and seasonings. Once coated, spread them out on the baking sheet in a single, even layer. Ensure there is enough separation between the sprouts so that they roast properly rather than steam.
Roast the sprouts
Place the baking sheet in the preheated oven and roast for 20-25 minutes. The Brussels sprouts should be tender on the inside and have browned, crispy edges.
Add optional toppings and serve
Once roasted, transfer the Brussels sprouts to a serving bowl. If desired, top with freshly grated Parmesan cheese, crumbled bacon, and a drizzle of balsamic glaze. Serve immediately and enjoy!

Notes

Nutritional information provided does not account for optional toppings such as Parmesan cheese, bacon, or balsamic glaze.
For extra crispiness, you can broil the Brussels sprouts for 1-2 minutes at the end of the roasting process.
Make sure to spread the Brussels sprouts out evenly on the baking sheet; overcrowding will lead to steaming rather than roasting.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 115
Sugar: 3g
Sodium: 210mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg