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Recipe For Crispy Roasted Brussels Sprouts

Healthy Recipe: End-of-Season Crispy Brussels Sprouts

I was so excited to find one last batch of Brussels sprouts at my produce market this week, so I whipped up this easy side to celebrate the end of Winter and the coming of Spring produce. If there are still Brussels sprouts to be had in your neck of the woods, I highly recommending trying this method for a crispy, salty, chewy, and totally veg-tastic treat.

This recipe involves peeling away as many leaves as possible and cooking them with the hearts of the sprouts, so that the leaves take on a crunchy, almost chip-like texture. Take out the leaves first, then let the middles keep roasting. In the end, you toss them all together for a texture-filled side dish. Find out how to make it when you


Crispy Roasted Brussels Sprouts

Crispy Roasted Brussels Sprouts

Recipe For Crispy Roasted Brussels Sprouts


  1. 1 pound Brussels sprouts, washed and dried
  2. Approximately 2 tablespoons olive oil
  3. Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends.
  3. Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves.
  4. Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated.
  5. Coat a baking sheet with nonstick cooking spray, and arrange the leaves on one half of the sheet.
  6. Now, take the hearts of the Brussels sprouts, place them in the bowl, and toss with remaining olive oil, plus salt and pepper. Spread those on the other half of the baking sheet.
  7. Place the baking sheet in the oven. After about 10 minutes, check the leaves. Remove any that have crisped and browned and place them in the bowl. After another 5 minutes or so, remove remaining leaves to bowl, but allow the hearts to roast for about 15 to 20 more minutes, until lightly browned and tender.
  8. When hearts are done cooking, add them to the bowl, toss them with the crispy leaves, and serve.
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rysher rysher 7 years
That looks delicious. I love brussels sprouts! People think I'm weird. haha
GlowingMoon GlowingMoon 7 years
One of my favorite vegetable sides. Well, judging by the amount I eat, it's more a vegetable main course. :) I use minimal amount of oil, though -- lightly greasing the tray to keep the brussels sprouts from sticking.
miss-malone miss-malone 7 years
Oooh, I always make them roasted! Yum. I only use olive oil though, no salt and pepper..
telane telane 7 years
Never roasted them - thanks for the idea!!! We always cook them in foil packets on the BBQ with various herbs/garlic/onions/lots of butter (which is the same way I love cooked cabbage!).
strokeshaped strokeshaped 7 years
YUM! I normally roast brussel sprouts with a teaspoon of butter instead of olive oil, although it's probably less healthy hee. Still, they taste AMAZING! Love them.
misskacie misskacie 7 years
Huh! I love brussels sprouts, but never would've thought to roast them. Interesting!
misshouston misshouston 7 years
LivingFreshInT, your recipe sounds fabulous, as does Fit's! After having bad experiences with Brussels sprouts as a kid (colorless mush, anyone?), I'm anxious to try them again. Cooked properly, of course!
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