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.
Ebony
These went beautifully with our fish this afternoon. Thank you for sharing this amazing recipe. Can’t wait to make again!
Beth Pierce
The pleasure is all mine, Ebony!
Angela Campos
Roasted brussels sprouts are one of my all-time, favorite side dishes! I really enjoyed your recipe for them, and will definitely be making them again, and again!!
Beth Pierce
Thanks, Angela! I am so glad that you liked them!
Kristin
I love the smokiness of the sauce with the flavor of the Brussels sprouts. This is a new favorite! Thanks for the recipe, Beth!
Beth Pierce
My pleasure. Kristin!
Sonia S
Okay but WHY do these look so good?! I used to be super “meh” about Brussels sprouts, but the way these are roasted all golden and crispy… I’m officially converted. Totally adding this to my weeknight dinner lineup.
Beth Pierce
Thanks, Sonia! Enjoy!
Lisa
I just made some roasted Brussels sprouts with baked chicken, I topped them with shredded cheese, and wow was it delicious!
Karletta
The only way to get my nieces to eat brussels sprouts! The crispiness and maple syrup makes them so delicious.
Catalina
I made these last night and they came out perfectly crispy. Even my kids enjoyed them!
Colleen
These are sublime. That sauce made them so tasty that even my kids ate them. That is a HUGE accomplishment.
Amy
Your roasting method really brings out the natural sweetness in Brussels sprouts. I’ve struggled with bitterness before, so the tip about high heat and not overcrowding the pan is super helpful.
Beth Pierce
So happy that you liked them, Amy!
Maria
This is my new favorite way to make Brussels sprouts! I love the caramelization, and the flavors are fantastic.