Crispy Brussels Sprouts

Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.

Crispy Brussels Sprouts

Oh my. These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one. But you know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes. Alex and I could eat at least 10 pans of these in a sitting. So we try to make only one at a time! Here’s how to do it in your kitchen!

The secret to making ultra crispy Brussels sprouts

Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy and easy side dish that tastes much greater than the sum of its parts.

Here are a few tips to getting the crispiest sprouts in town:

  • Roast at very high heat (450 degrees). The best roasted veggies are roasted at very high heat, otherwise they’ll turn out soggy.
  • Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning.
  • Don’t roast anything else at the same time! This one’s important. To get crispy Brussels sprouts with the recipe below, it’s easiest to have them as the only thing in the oven. Cooking other foods at the same time changes the cook time and moisture level.
Crispy Brussels sprouts

Avoid silicone baking mats

Alex and I suggest using parchment paper in all of our roasting recipes.Why? Parchment paper is great for easy cleanup: so food doesn’t get glued to the pan! If you don’t have any parchment paper, you can roast right on the baking sheet (just have fun later!).

Whatever the case: Don’t use a silicone baking mat for this recipe. Over time, we’ve found the silicone baking mats make veggies more soggy. To get the crispiest of crispy Brussels sprouts, use either parchment paper or just skip it.

Crispy Brussels sprouts

Toss with balsamic sauce!

Follow all those hints, and you’ll have supremely crispy Brussels sprouts! To take them over the top and make restaurant-style flavor, we tossed them with a balsamic and honey sauce. It adds huge tangy sweet flavor. Here are a few notes on the sauce:

  • Omit for the crispiest sprouts. Adding the sauce does wet the sprouts, making them a little less crispy. So if your goal is ultra crispy, try them without it first. But it does add huge flavor, so we liked it with the sauce.
  • Use maple syrup for vegan. The flavor is great with honey, but it tastes almost exactly the same with maple syrup. So it’s a great vegan substitute!
  • Add hot sauce for a spicy variation. If you like the heat, add a little hot sauce into the honey balsamic sauce.
Brussels sprouts

More crispy Brussels sprouts variations!

There are lots of other tasty ways to top crispy Brussels sprouts! Here are few more ideas we’d recommend:

Crispy brussel sprouts

This crispy Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Crispy Brussels Sprouts

Perfectly Crispy Brussels Sprouts

1 Star2 Stars3 Stars4 Stars5 Stars (31 votes, average: 4.32 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Here’s the secret to the best crispy Brussels sprouts! They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.



  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon honey (or maple syrup)
  • Spicy variation: 1 teaspoon hot sauce, plus more to drizzle


  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). For the crispiest sprouts you can eat them as is, or go to Step 6.
  6. While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.


*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Crispy Brussels Sprouts, Crispy Brussel Sprouts

More Brussels sprouts recipes

Brussels sprouts are some of our favorite healthy veggies to eat! Here’s a list of some more Brussels sprouts recipes you might enjoy:

Want more roasted vegetables? Here are the Best Vegetables to Roast.

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Robin L Lensing
    July 5, 2020 at 6:45 pm

    These look great! I just made the glazed pecans from your link. They are wonderful. If you use a Balsamic reduction, is the Maple syrup necessary in the Balsamic sauce?

    • Reply
      Alex Overhiser
      July 5, 2020 at 8:17 pm

      I think you could skip the maple!

    • Reply
      Sonja Overhiser
      July 5, 2020 at 8:45 pm

      So glad you liked them! Yes, you could just throw them together with some balsamic reduction instead of making the sauce. Or reduce the maple down to 1 tablespoon if you want more of a sauce consistency!

  • Reply
    Robin L Lensing
    July 5, 2020 at 9:13 pm

    I skipped the Maple syrup, added the glazed pecans and shaved Parmesan. I served them along with a kale salad (made last night to “wilt” or bruise the kale) with Tahini dressing and grilled chicken. They were delicious! I will make the again, for sure!

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