These roasted Brussels sprouts are quick and easy, coated with delicious sweet and savory flavors, and baked to crispy golden perfection. This delicious side is always a welcome dish! They are just as tasty as Longhorn’s crispy Brussels sprouts.
You are going to love these crispy Brussels sprouts. They are so darn tasty, and with peak Brussels sprouts season on the horizon (September to March), this recipe is a must-make. If you like this recipe, try roasted root vegetables, Brussels sprouts salad, and Brussels sprouts with bacon.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Brussels sprouts: Look for bright green, firm-to-the-touch sprouts with tightly layered leaves. Small—to medium-sized sprouts are usually sweeter and more tender than larger ones.
- Butter: Unsalted or salted
- Smoked paprika: Use smoked paprika, not sweet paprika
- Chili powder: Preferably ancho chile powder or a mix with some in it.
- Maple syrup: Use real maple syrup for the best taste.
How to Make Crispy Brussels Sprouts
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- 1. Drizzle or brush the halved Brussel sprouts with olive oil. Season with salt and freshly ground black pepper. Roast the Brussels sprouts for 20-25 minutes.
- 2. Whisk the butter, paprika, chili powder, red pepper flakes, maple syrup, and honey.
- 3. Toss the roasted Brussels sprouts in the sauce. If desired, season with more salt and freshly ground black pepper.
Preparation Tips
- Prep the Brussels Sprouts by trimming the rough ends and removing blemished or yellowed leaves.
- Cut the Brussels sprouts in half from top to bottom, cutting right through the middle of the core at the bottom. Then, please give them a quick rinse and pat dry.
- Adjust the length of the roasting time to your preference. We like them crispy and blackened.
Serving Suggestions
There are so many good accompaniments for these. We love them with roasted chicken, grilled pork chops, and stuffed pork chops. They are also delicious with New York strip steak and roasted pork tenderloin. For a vegetarian meal, serve with roasted red potatoes or Greek lemon potatoes.
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Roasted Brussels Sprouts (Extra Crispy)
Ingredients
Brussels sprouts
- 1½ lbs Brussels sprouts, trimmed and cut in half
- 3 tablespoons olive oil
- ¾ teaspoon salt
Sauce
- 3 tablespoons butter, melted
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (see notes)
- ½ teaspoon red pepper flakes
- 2 teaspoons maple syrup
- 2 teaspoons honey
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil.
- Arrange the Brussels sprouts cut side down on the baking sheet. Drizzle or brush the halved Brussel sprouts with olive oil. Season with salt and freshly ground black pepper. Roast the Brussels sprouts for 20-25 minutes or until tender and golden brown.
- Meanwhile, whisk the butter, paprika, chili powder, red pepper flakes, maple syrup, and honey in a large bowl.
- Gently toss the roasted Brussels sprouts in the sauce. If desired, season with more salt and freshly ground black pepper.
Notes
- Ancho chile powder is best, or at least a mix that contains some of it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power for short increments until warm.
Cris
These Brussels sprouts were so good and easy to prepare. I recommended them to my Mom and she loved them too.
Nicole
Brussel Sprouts gets such a bad wrap, when they can be really delicious! I think your way of cooking it is the right way – instead of boiling them!
Jen
My family loves Brussels sprouts, but I’ve never really made them at home. I like this recipe a lot and will give it a go this month!
Beth Pierce
Thanks, Jen! Enjoy!
Kira
I am the only one in our house that likes Brussels , I think I might be able to temp the others with this recipe
Albert
The sweet and savory flavors sound absolutely comforting, and your tips make it so easy to get those Brussels sprouts extra crispy. This feels like a dish that’s made with care and meant to bring smiles around the table
Lisa
I really love brussels sprouts and especially when roasted. this reminds me i need to make them again!
Melanie E
I do love brussel sprouts but don’t get to eat them often as no one else in the house does. I love the sound of the drizzle. Must make this for me and my parents x
Beth Pierce
Thanks, Melanie! Enjoy!
Gust
I made these as a side and they were so crispy and tasty. Even my kids ate them!
Beth Pierce
So glad that you all enjoyed them!
Amy
These were perfectly crispy and golden! I loved the touch of maple and smoked paprika. I’ll be roasting aother batch soon!