These crispy roasted Brussels sprouts are super addictive thanks to a crisp golden brown outside and perfectly seasoned inside. No mushy, flavorless Brussels sprouts here. The cast iron skillet creates pure magic and this is a recipe you'll fall in love with!
Let's talk Brussels sprouts. I feel like they get a bad rap because so many people just don't know how to prepare them. If you think of them as soggy or bitter, it's time to give them another try. I promise they can be absolutely addictive!
This is the recipe that turned my husband Bobby into a Brussels sprouts lover... and my daughter Riley could eat the entire batch herself in one sitting! I'm telling you, this foolproof method creates perfectly delicious, flavorful and crispy sprouts.
Ingredients
Just like with all the best things in life, simple is always better! This ingredient list is SUPER short, but it creates a restaurant-quality dish right at home.
I like using smaller, halved Brussels sprouts with the ends trimmed. They're a little bit sweeter, and the smaller size helps them cook faster and get that perfect golden crisp on the outside!
How to Make these Crispy Brussels Sprouts
I used to rely exclusively on my oven method for roasted maple syrup Brussels sprouts, and honestly, I do still love that recipe! However, the added step here of cooking them on the stovetop for a few minutes on each side first before finishing them in the oven adds even more crispiness. It's definitely worth it!
And as delicious as they are by themselves, you don't have to eat them plain. Feel free to dip serve them with your dip of choice! I am obsessed with dipping them in this vegan sour cream (or using it as a drizzle overtop), but I also recommend this vegan ranch dressing.
For a festive holiday table, sprinkle some pomegranate seeds on top!
Why Brussels Sprouts are a Staple in My Kitchen
I love Brussels sprouts because they are such a little powerhouse veggie. They're naturally low in calories but packed with nutrients - fiber, vitamin A, vitamin C, vitamin K, folate, and even a surprising amount of plant-based protein!
When I'm shopping, I look for firm, compact sprouts that are bright green without torn or yellowing leaves. If a few outer leaves are damaged, I just peel them off at home. And if I can find Brussels sprouts still on the stalk, I always grab them as they stay fresher longer!
This Brussels sprouts recipe is vegan, soy-free, nut-free and refined sugar-free. It's also paleo and keto! Truly everyone at your table could enjoy this side dish. I hope you try it, love it, and tag me on Instagram so I can see your creations. It would make my day if you left a review below, which helps me more than you know!
Perfectly Crispy Cast Iron Roasted Brussels Sprouts
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These crispy roasted Brussels sprouts are super addictive thanks to a crisp golden brown outside and perfectly seasoned inside. No mushy, flavorless Brussels sprouts here. The cast iron skillet creates pure magic and this is a recipe you'll fall in love with!
Ingredients
- ¼ cup extra virgin olive oil
- 11 ounces small Brussels sprouts, ends trimmed and halved
- ½ teaspoon fine salt (divided)
- ⅛ teaspoon fine ground black pepper (or more to taste)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Preheat a 12-inch cast iron skillet on the stovetop over medium heat and add the oil when hot. Place halved Brussels sprouts cut-side down in a single layer in the skillet. Make sure they are not touching. Season with ¼ teaspoon salt and ⅛ teaspoon pepper.
- Allow to cook undisturbed for 5-10 minutes. When the edges are golden brown, use tongs (or two forks) to flip each half individually onto the other side. The timing will depend on the size/thickness of your Brussels sprouts.
- Once all Brussels sprouts have been flipped, sprinkle them with ¼ teaspoon salt to season the other side. Then, use oven mitts and transfer the cast iron skillet to the oven for 3-5 minutes. Watch closely to ensure they do not burn. Remove the skillet from the oven as soon as they are golden brown. Toss in the pan. Taste and add more salt and pepper if desired.
- Serve immediately with my vegan sour cream as a dip or drizzle some overtop. For a festive spin on this side dish garnish with fresh pomegranate seeds.
Equipment
Buy Now → - Prep Time: 5
- Cook Time: 15
- Category: Side Dish
- Method: Stove + Oven
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