How to Make Crispy Roasted Brussels Sprouts

Brussels Sprouts You Can't Stop Eating

We’re going to take a pound of bright green Brussels sprouts and turn them into something completely different.

Crispy. Browned. Full of flavor.

Because the thing that makes Brussels sprouts really delicious is crunchiness. The edges almost taste nutty and caramelized once they brown properly.

If you’ve only had them soft or a little bitter, this method changes everything.

What Makes Brussels Sprouts Taste Good

Jump to Recipe

It comes down to a few simple things:

• A hot oven

• Enough space on the pan
  

• And letting them brown properly

That’s where the flavor comes from.

And if a few of the leaves fall off while you’re cutting them?

That’s a good thing.

Those little pieces become extra crispy in the oven.

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How I Make Oven-Roasted Brussels Sprouts

We’re starting with:

• 1 pound of fresh, green Brussels sprouts

• 4 slices bacon, cut into strips

• ½ onion, cut into chunks

A quick tip: I like to cut bacon while it’s still a little frozen because it’s much easier to slice.

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Prep the Pan

Preheat your oven to 425°F.

You want a hot oven here. That’s what helps everything brown.

Line a baking sheet with parchment paper for easy cleanup.

Because you know… we don’t want to spend all day washing dishes.

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Season Everything

Place the Brussels sprouts, bacon, and onions into a bowl.

Add:

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

Then toss everything together.

And yes—this is where I like to get my hands in there.

You want to make sure the oil and seasoning are evenly distributed so everything cooks evenly.

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Roast Until Browned and Crispy

Spread everything out on your sheet pan.

Take a minute to turn the Brussels sprouts cut-side down and make sure they’re not crowded.

That space is what allows them to brown instead of steam.

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Roasting

Place the Brussels sprouts in the oven for 15 minutes.

Check for tenderness with a fork.

Turn everything over so the other side can brown.

Return to the oven for another 10–15 minutes.

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The Final Touch

Once they’re browned and crispy, transfer to a serving dish.

And this is where I like to add just a little sweetness:  A handful of dried cranberries.

That little pop of sweetness balances everything out and brings the whole dish together.

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What You’re Looking For

You want:

• browned edges
  

• crispy texture

• tender centers

That’s when Brussels sprouts really shine.

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Let’s Be Honest…

Once they’re done like this?

They’re hard to stop eating.

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A Simple Method That Works

This is one of those recipes where small things make a big difference.

You don’t need anything complicated.

Just:

• a hot oven

• a little space on the pan

• and letting things brown properly

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Tools I Use

Nothing fancy here—but a few basics make it easier:

👉 A sturdy sheet pan
👉 A sharp knife
👉 Parchment paper for easy cleanup

If you’re interested, I’ve put together a page with the tools I use most often:

👉 https://www.justonedonna.com/p/favorite-kitchen-products.html

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If You’ve Avoided Brussels Sprouts…

This is a good way to try them again.

Because when they’re done right, they’re not bitter or mushy.

They’re crispy, flavorful, and actually something you’ll want to make again.

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Roasted Brussels Sprouts with Bacon and Cranberries

Roasted Brussels Sprouts

side dish

American

Yield: 4

Author: Donna Urso

Crispy Oven Roasted Brussels Sprouts

If you think you don’t like Brussels sprouts, try this method. Roasted at high heat with bacon and a touch of sweetness, they turn crispy, browned, and full of flavor.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, cut into strips
• ½ onion, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup dried cranberries

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Prepare the ingredients: Trim the ends from the Brussels sprouts and cut them in half. Cut the bacon into strips and the onion into chunks.
3. Season everything: Place the Brussels sprouts, bacon, and onion in a large bowl. Add the olive oil, salt, pepper, and garlic powder. Toss well to evenly coat.
4. Arrange on the pan: Spread the mixture onto the prepared baking sheet in a single layer. Turn the Brussels sprouts cut-side down and make sure they are not crowded.
5. Roast: Roast for 15 minutes. Check for tenderness, then turn the mixture so the other side can brown.
6. Finish roasting: Return to the oven and roast for an additional 10–15 minutes, until the Brussels sprouts are browned and crispy.
7. Serve: Transfer to a serving dish and sprinkle with dried cranberries before serving.

Notes

For best results, don’t overcrowd the pan. This helps the Brussels sprouts crisp instead of steam.

A hot oven (425°F) is key to getting that browned, flavorful finish.

Loose leaves that fall off will become extra crispy; leave them on the pan.

Recommended Products

Knife Set

USA Half Sheet Pans

Measuring Spoons

Nutrition Facts

Calories

233

Fat (grams)

16 g

Sat. Fat (grams)

4 g

Carbs (grams)

18 g

Fiber (grams)

5 g

Net carbs

13 g

Sugar (grams)

9 g

Protein (grams)

7 g

Sodium (milligrams)

757 mg

Cholesterol (grams)

15 mg

Nutrional information is approximate.

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©Just One Donna

Enjoy!