With a crunchy topping and a hint of cheesy (dairy-free!) flavor, these delightfully crispy Brussels sprouts roasted in the oven are sure to please.
Why you’ll love this recipe
- Easy prep: Prep is quick and easy and won’t leave you with a big mess in the kitchen to clean up.
- Crowd-pleasing: These crispy Brussels sprouts have a delightful cheese-like flavor and crispy texture your guests will love.
- Oil-free: Traditional roasted Brussels sprouts recipes typically rely on oil for crispiness. This version is flavorful and crispy minus the added oil.
Ingredients
- Brussels sprouts: Opt for fresh if available, but the recipe is still delicious with frozen (thaw before roasting). Part of the cruciferous family of vegetables, Brussels sprouts contain sulforaphane (linked to anticancer, antioxidant, and anti-inflammatory benefits).
- Panko breadcrumbs: These Japanese-style breadcrumbs are larger than traditional American breadcrumbs, making them extra crunchy. Because they typically contain wheat flour, they are not gluten-free. To make this recipe gluten-free, either omit them or seek out a gluten-free brand.
- Nutritional yeast: Adds texture and a hint of cheesy, savory flavor.
- Balsamic vinegar: Helps the nutritional yeast and breadcrumbs stick to the Brussels sprouts and adds a touch of sweetness.
- Garlic powder: Adds flavor. Garlic powder also helps maintain healthy blood pressure.
- Freshly squeezed lemon juice: For brightness and acidity.
- Fine sea salt: Optional; to taste. Feel free to omit to reduce the sodium content.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts with the breadcrumbs, nutritional yeast, balsamic vinegar, garlic powder, and freshly cracked black pepper.
- Step 3: Spread the seasoned Brussels sprouts over the prepared baking sheet. Top them off with any extra toppings left at the bottom of the bowl. Roast for 15 minutes.
- Step 4: At the 15-minute mark, remove the baking sheet from the oven. Using a spoon, toss the Brussels sprouts to expose more surfaces to the heat.
- Step 5: Return the baking sheet to the oven and roast for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy and the Brussels sprouts are tender. Keep a very close eye on the Brussels sprouts as you approach the 10 minute mark and if you go a few minutes over. Remove them from the oven once they are crispy but before they burn. (See Top Tip).
- Step 6: Spoon the Brussels sprouts into a serving dish. Add fresh lemon juice to taste, starting with 1 teaspoon, along with additional freshly cracked black pepper and a pinch of fine sea salt, if desired. Serve hot.
Variation
If you like spicy food, try this recipe for spicy crispy oven-roasted Brussels sprouts.
Equipment
- Cutting board
- Sharp knife
- Large bowl
- Parchment paper
- Baking sheet
- Spoon
- Measuring cups
- Measuring spoons
Storage
Crispy Brussels sprouts roasted in the oven are best enjoyed immediately. They keep well in the fridge for 2 to 3 days, but will lose some of their crispiness. I do not recommend freezing them.
Top Tip
After you toss the Brussels sprouts and return the baking sheet to the oven following the 15-minute mark, keep a close eye on the Brussels sprouts as they approach the next 10-minute mark (i.e., right around 25 minutes total bake time). You’ll need to remove them from the oven right when they are golden-brown and crispy but before they start to burn. For me, this typically occurs at 11 to 12 minutes (i.e., at 26 or 27 minutes total bake time). Because individual ovens vary, you may need a few extra minutes.
Related
Looking for other side dish ideas? Try these:
Crispy Brussels Sprouts (in the Oven)
With a crunchy topping and a hint of cheesy (dairy-free!) flavor, these delightfully crispy Brussels sprouts roasted in the oven are sure to please.
Equipment
- cutting board
- sharp knife
- large bowl
- parchment paper
- baking sheet
- spoon
- measuring cups
- measuring spoons
Ingredients
- 1 pound Brussels sprouts halved or quartered (see Note)
- ¼ cup panko breadcrumbs
- ¼ cup nutritional yeast
- 1½ tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- freshly cracked black pepper
- 1 teaspoon freshly squeezed lemon juice (plus up to 1 tablespoon, to taste)
- fine sea salt (optional; to taste)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the breadcrumbs, nutritional yeast, balsamic vinegar, garlic powder, and freshly cracked black pepper.
- Spread the seasoned Brussels sprouts over the prepared baking sheet. Top them off with any extra toppings left at the bottom of the bowl.
- Roast the Brussels sprouts for 15 minutes. At the 15-minute mark, remove the baking sheet from the oven. Using a spoon, toss the Brussels sprouts to expose more surfaces to the heat.
- Return the baking sheet to the oven and roast for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy and the Brussels sprouts are tender. Keep a very close eye on the Brussels sprouts as you approach the 10 minute mark and if you go a few minutes over. Remove them from the oven once they are crispy but before they burn. (See Top Tip).
- Transfer the roasted Brussels sprouts to a serving dish. Add fresh lemon juice to taste, starting with 1 teaspoon, along with additional freshly cracked black pepper and a pinch of fine sea salt, if desired. Serve hot.
Notes
- When chopping the Brussels sprouts, try to keep the pieces roughly the same size so they cook evenly.
- I prefer to halve the Brussels sprouts if regular-sized and quarter them if they are extra large.
- If using frozen Brussels sprouts, thaw them to bring them to room temperature before roasting.
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