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Crispy Roasted Brussels Sprouts

  • Author: Elaine Gordon
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan


This Crispy Brussels Sprouts recipe is positively addictive thanks to a crispy, golden brown outside and perfectly seasoned inside!


Units Scale
  • 1/4 cup extra virgin olive oil
  • 11 ounces small Brussels sprouts, ends trimmed and halved
  • 1/2 teaspoon fine salt (divided)
  • 1/8 teaspoon fine ground black pepper (or more to taste)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Preheat a 12-inch cast iron skillet on the stovetop over medium heat.  Once hot add the oil.  Place halved Brussels sprouts cut side down in a single layer in the skillet.  Make sure they are not touching.  Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Allow to cook undisturbed for 5-10 minutes.  Once you see their edges get golden brown use tongs or two forks to flip each Brussels sprouts half individually onto the other side.  The timing will depend on the size/thickness of your Brussels sprouts.
  4. Once all Brussels sprouts have been flipped, sprinkle them with 1/4 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.
  5. Serve immediately with my vegan sour cream as a dip or drizzle the vegan sour cream overtop.  For a festive spin on this side dish garnish with fresh pomegranate seeds.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Side Dish
  • Method: Stove + Oven

Keywords: crispy brussels sprouts