Recipe

Best Brussels Sprouts (Crispy + Tasty)

Deeply browned, crisp-edged Brussels sprouts with a punchy lemon-garlic finish. Simple ingredients, big payoff, and no sad, soggy sprouts.

By Matt Campbell

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4.9

A real photograph of crispy roasted Brussels sprouts on a sheet pan with browned edges and a lemon wedge nearby

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Brussels sprouts have two personalities: golden and crisp or steamed and suspicious. This recipe is firmly in the first category. We are going for caramelized edges, tender centers, and that salty, tangy finish that makes you grab “just one more” until the pan is magically empty.

The secret is not fancy ingredients. It is high heat, enough oil, and giving the sprouts space so they roast instead of sweat. Then we hit them with a quick lemon-garlic glaze and (optional but highly encouraged) a sprinkle of Parmesan for the kind of savory pop that makes vegetables feel like comfort food.

A real photograph of fresh Brussels sprouts being halved on a wooden cutting board with a chef's knife

Why It Works

Crispy edges, not mush: Roasting at 450°F and placing sprouts cut-side down maximizes browning.
Faster flavor: Lemon juice and zest brighten everything in seconds, while a quick garlic sauté keeps it fragrant, not harsh.
Less bitterness: Browning plus salt helps mellow the natural bite of sprouts.
Weeknight-proof: One pan, minimal prep, and you can scale it up easily for a crowd.

Pairs Well With

Storage Tips

Fridge: Store cooled sprouts in an airtight container for up to 4 days. Best texture is within 2 to 3 days, but they are still totally usable after that.

Reheat (best): Spread on a sheet pan and bake at 425°F for 6 to 10 minutes until hot and re-crisped. You can also use an air fryer at 400°F for 4 to 6 minutes.

Reheat (fast): Skillet over medium-high heat with a small splash of oil. Let them sit so they re-brown.

Microwave: It works, but you lose crisp. If you do it, finish in a hot pan for 1 to 2 minutes to bring back some texture.

Freezing: Doable, but expect softer texture and darker leaves. Freeze in a single layer, then bag. Reheat straight from frozen on a sheet pan at 425°F until hot and browned again.

Common Questions

Why are my Brussels sprouts not getting crispy?

It is usually one of three things: the pan is crowded, the oven is not hot enough, or the sprouts are wet. Dry them well, use a large sheet pan, and roast at 450°F. If your oven runs cool, preheat longer and consider using convection.

Should I cut them in half or roast whole?

Halved is best for crisp edges and faster cooking. If they are tiny, you can roast whole, but still give them space and plenty of heat.

Do I need to blanch Brussels sprouts before roasting?

Nope. Blanching can help with very large sprouts, but it adds steps and extra moisture. This method gets tender centers without the extra pot.

How do I make them less bitter?

Roast until deeply browned, season properly with salt, and finish with something acidic like lemon or vinegar. Under-roasted sprouts taste sharper and more bitter.

Can I make these dairy-free or vegan?

Yes. Skip the Parmesan and use nutritional yeast or toasted breadcrumbs for that savory vibe.

What other flavors work with this recipe?

Try balsamic, honey + Dijon, crispy bacon, or a pinch of red pepper flakes. Brussels sprouts are basically flavor sponges with good self-esteem.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan (a half-sheet pan, about 18x13 inches; use two if doubling)
Large mixing bowl
Chef’s knife + cutting board
Microplane or fine grater (for lemon zest, optional but great)
Small skillet or microwave-safe bowl (to warm the garlic oil)

The first time I tried to “convert” someone into liking Brussels sprouts, I did what a lot of us do. I roasted them, got impatient, and pulled them early. They were soft, pale, and honestly kind of sad. My friend took one bite and gave me the look people reserve for undercooked potatoes.

So I tried again. Hotter oven. More space on the pan. Cut-side down. I let them go until they looked almost too browned, because that is where the magic is. Then I hit them with lemon and a little garlic and suddenly the whole kitchen smelled like something you would actually order at a restaurant. My friend ate half the tray “for research.” That is the version you are getting here.