Best 9 Crispy Brussels Sprouts Recipes

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Crispy Brussels sprouts are a delicious and versatile side dish that can be enjoyed as a healthy snack or as part of a main meal. They are a great source of vitamins and minerals, and they can be cooked in a variety of ways to achieve a crispy texture and flavorful taste. This article will provide you with tips and tricks for cooking crispy Brussels sprouts, as well as a variety of recipes that you can try at home. Whether you prefer roasted, sautéed, or air-fried Brussels sprouts, this article has something for everyone. So get ready to add some crispy goodness to your next meal!

Here are our top 9 tried and tested recipes!

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the larger Brussels sprouts into quarters; halve the smaller ones.
  • Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

CRISPY CHILI BRUSSELS SPROUTS



Crispy Chili Brussels Sprouts image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds Brussels sprouts, trimmed and halved through the root
3 tablespoons extra-virgin olive oil
Kosher salt
2 teaspoons dried urfa chili flakes or other mild and slightly sweet chili powder such as ancho or Aleppo
1 teaspoon lemon zest plus juice of 1/2 a lemon
Flaky sea salt, for sprinkling

Steps:

  • Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt.
  • Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve.

ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS



One-Pan Crispy Chicken Legs and Brussels Sprouts image

Make and share this One-Pan Crispy Chicken Legs and Brussels Sprouts recipe from Food.com.

Provided by stephanieframe1

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

2 whole chicken legs (skin on and bone in)
1 stalk Brussels sprout, stemmed and chopped
1 tablespoon coconut oil
granulated garlic
salt and pepper
1 tablespoon olive oil, for sprouts
1 lemon, juice of
1/4 cup chicken stock
pecorino cheese (to garnish) (optional) or parmesan cheese (to garnish) (optional)

Steps:

  • Preheat your oven to 425 degrees.
  • Wash, prep, de-stem and halve all of your Brussels sprouts.
  • Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
  • Wash your chicken legs and pat them dry.
  • Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
  • Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
  • Once your oil is heated up, add your chicken legs to the pan face down.
  • Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
  • Once the first side is crispy, flip your chicken legs over and crisp up the other side.
  • When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
  • Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
  • Garnish with some freshly grated Pecornio or Parmesan cheese and serve.

CRISPY BRUSSELS SPROUTS WITH GARLIC AIOLI



Crispy Brussels Sprouts With Garlic Aioli image

My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!

Provided by Cook4_6

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

20 Brussels sprouts, cut into wedges
3 -4 tablespoons olive oil
salt & pepper
6 tablespoons mayonnaise
1/4 teaspoon garlic, minced fine
1 teaspoon lemon juice
1 tablespoon flat leaf parsley, chopped fine

Steps:

  • For Brussel Sprouts:.
  • Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
  • For Aioli:.
  • Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
  • Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS



Crispy Pork Chops with Sriracha Brussels Sprouts image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 small red onion, halved and sliced 1/2 inch thick
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 tablespoon apple cider vinegar
4 teaspoons honey
1 teaspoon Sriracha
4 boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds)
2 tablespoons dijon mustard
6 tablespoons panko breadcrumbs
2 tablespoons finely chopped fresh parsley

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
  • Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
  • Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
  • Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.

CRISPY BACON FAT BRUSSELS SPROUTS



Crispy Bacon Fat Brussels Sprouts image

Some Brussels sprouts recipes call for bacon, but here's a little secret: Bacon fat will give you the same subtle bacon-y flavor. Just make sure you strain it through a coffee filter or something similar to remove any stray bits (which will burn.) This simple technique for cooking Brussels sprouts yields the crispiest results imaginable and--bonus--it's mostly hands-off.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 3

1 pound Brussels sprouts, ends trimmed
1/4 cup melted bacon fat, strained
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
  • Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup toasted chopped walnuts
1 Granny Smith apple, peeled, cored, and sliced

Steps:

  • Preheat oven to 400 degrees F.
  • In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.
  • Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm.

CRISPY BRUSSELS SPROUTS WITH HONEY SRIRACHA GLAZE



CRISPY BRUSSELS SPROUTS WITH HONEY SRIRACHA GLAZE image

This recipe comes from The Pioneer Woman. This is a recipe that is really good . Try it if you like Brussels Sprouts I know you will like it.

Provided by Eddie Jordan

Categories     Vegetables

Time 27m

Number Of Ingredients 12

vegetable oil for frying
1 lb brussels sprouts dry trimmed and halved ( room temperature )
1 red fresno chili thinly sliced
FOR THE HONEY SRIRICHA SAUCE
1 tsp vegetable oil
1 clove garlic minced
1/4 c honey
1 Tbsp sugar
2 Tbsp lemon juice ( plus zest )
2 Tbsp rice vinegar or cider vinegar
2 Tbsp sriracha
kosher salt to taste

Steps:

  • 1. Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400 degrees. Meanwhile make the sauce.
  • 2. In a pan, add vegetable oil and garlic over medium heat, cook for 1-2 minutes until garlic is barley golden brown. Add honey and the sugar, the lemon juice, plus the zest and vinegar whisk together and simmer for 2-3 minutes until slightly thickened. whisk in the sriracha and remove from heat season to taste with kosher salt.
  • 3. When the oil is 400 degrees , add 1/2 of the sprouts and turn the heat to high. Stir the sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes remove them with a slotted spoon and drain on paper towel. Sprinkle lightly with kosher salt.
  • 4. When the oil gets back to 400 degrees add the remaining sprouts to the oil and repeat process. Add the chili at the last minute.
  • 5. NOTE: The sprouts must be at room temperature or they will bring down the temperature down.

QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI



Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini image

There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 tablespoons fresh lemon juice, plus more as needed
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
3 tablespoons tahini
1 pound brussels sprouts, cleaned and trimmed (halved if they're larger than 1 inch)
1 1/2 pounds eggplant, cut into 1 1/2-inch pieces
Extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1 cup quinoa
2 tablespoons fresh lemon juice
1 tablespoon honey or agave syrup
Large pinch of red-pepper flakes, plus more for serving
1 cup cherry tomatoes, quartered
Fresh mint leaves, for serving

Steps:

  • Heat oven to 425 degrees.
  • Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
  • Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
  • While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
  • In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
  • To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.

Tips:

  • Choose the right Brussels sprouts: Look for firm, bright green sprouts with tightly closed leaves.
  • Trim the Brussels sprouts: Cut off the brown or wilted outer leaves and the stem end.
  • Wash the Brussels sprouts: Rinse the sprouts under cold water and drain them well.
  • Halve or quarter the Brussels sprouts: For smaller sprouts, halve them lengthwise. For larger sprouts, quarter them.
  • Toss the Brussels sprouts with oil and seasonings: In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and any other desired seasonings.
  • Roast the Brussels sprouts: Spread the Brussels sprouts in a single layer on a baking sheet and roast them in a preheated oven at 400°F (200°C) for 20-30 minutes, or until they are tender and browned.
  • Serve the Brussels sprouts: Roasted Brussels sprouts can be served immediately as a side dish or used in salads, grain bowls, or other dishes.

Conclusion:

Crispy Brussels sprouts are a delicious and versatile side dish that can be enjoyed all year round. With their slightly bitter flavor and crunchy texture, roasted Brussels sprouts are a great way to add some extra nutrients and flavor to your meals. Brussels sprouts are also a good source of vitamins A, C, and K, as well as fiber and potassium. So next time you're looking for a healthy and tasty side dish, give roasted Brussels sprouts a try!

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