The Best Crispy Brussels Sprouts You’ll Ever Make!
Forget everything you thought you knew about boring, mushy Brussels sprouts! This recipe is a game-changer, transforming these humble veggies into deeply caramelized, crispy-on-the-outside, tender-on-the-inside gems. The combination of searing on the stovetop and roasting at high heat creates an irresistible texture, while garlic and a splash of balsamic vinegar add layers of incredible flavor. This is the side dish that will steal the show at any meal!
Ingredients
• 1 pound / 450g Brussels sprouts
• 1/4 cup / 60ml extra virgin olive oil
• 5 cloves garlic, peeled
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 15ml balsamic vinegar
Instructions
1. Preheat your oven to 450°F / 230°C. Trim the tough stem ends off the Brussels sprouts and slice them in half lengthwise.
2. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Once the oil shimmers, place the Brussels sprouts in a single layer, cut-side down. Scatter the peeled garlic cloves around them and season generously with salt and pepper.
3. Cook without moving for 5 to 10 minutes, until the cut sides are nicely browned and caramelized.
4. Transfer the entire skillet to the preheated oven. Roast for about 30 minutes, shaking the pan occasionally, until the sprouts are very brown and tender all the way through.
5. Carefully remove the skillet from the oven. Drizzle with the balsamic vinegar, stir to coat everything, and serve immediately.
Nutritional Information
• (per serving)
• Calories: 185 kcal
• Carbohydrates: 12g
• Protein: 4g
• Fat: 14g
• Fiber: 4g
Pro Tips
• for Perfect Sprouts
• Ensure sprouts are in a single layer in the pan for maximum crispiness. Do not overcrowd; use two pans if necessary.
• Placing the sprouts cut-side down in the hot oil is the key to getting a deep, delicious caramelization.
• For a spicy kick, add a pinch of red pepper flakes along with the garlic.
• Don’t be afraid of a deep, dark brown color! Those almost-burnt outer leaves are the crispiest and most flavorful part.
• Swap the balsamic vinegar for a squeeze of fresh lemon juice after roasting for a brighter, zesty finish.
FAQ
Q: Are these crispy brussels sprouts vegan
A: Yes, this recipe is naturally vegan! All ingredients—Brussels sprouts, olive oil, garlic, balsamic vinegar, salt, and pepper—are plant-based, making it a perfect side dish for a vegan or vegetarian diet.
Q: How can I add protein to make this a complete vegetarian meal
A: To turn this into a satisfying main course, toss the roasted sprouts with a can of drained and rinsed chickpeas or some crispy baked tofu during the last 10 minutes of roasting. You can also serve them over a bed of high-protein quinoa for a balanced vegetarian meal.
Q: Can I make these brussels sprouts without balsamic vinegar
A: Absolutely! If you don’t have balsamic vinegar or prefer a different flavor, you can easily substitute it. For a bright and zesty finish, squeeze the juice of half a lemon over the hot sprouts right after they come out of the oven.
Q: How do I store and reheat leftover brussels sprouts
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and bring back some of the crispiness, warm them in a hot skillet, an air fryer, or a hot oven for a few minutes. Microwaving will work, but they will be softer in texture.
