Crispy Brussels Sprouts are my favorite side dish especially when they are extra crispy, like to the point of being almost burnt. They are so easy to make and will go with just about anything. It certainly is not a fancy or complicated recipe, but that doesn’t make it any less delicious.
It is really important to clean off the brussels sprouts before cooking them. Nobody wants to eat a little dirt or brown leaves. After you’ve cleaned them, chop them up. The smaller you cut them up, the quicker they will cook. They also tend to get crispier when they are smaller, so I usually quarter each brussels sprout.
Making a marinade for brussels sprouts will help the flavor really sink in before you bake. I throw the brussels sprouts into a plastic bag, then pour all of the marinade ingredients in over the sprouts. Seal and shake it up, then let the marinated brussels sprouts rest for at least 30 minutes to really sink in the flavor.
A little trick I usually do right before serving is to turn on the broiler for a few minutes to get the brussels sprouts extra crispy. Be careful and keep on eye on these little guys because they will burn quickly. So crispy and so delicious.
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Crispy Brussel Sprouts
Prep Time: 40 minutes
Cook Time: 30 minutes
1 pound Brussels Sprouts
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1 tablespoon Lemon Juice
1/2 tablespoon Garlic Powder
1/2 tablespoon Salt
1 teaspoon Red Pepper Flakes
Wash and dry 1 pound of brussels sprouts. Trim the ends off the brussels sprouts, and then quarter. Make sure to remove any leaves that have turned brown.
Put in quartered brussels into a plastic bag, then add in the marinade ingredients. Seal the bag completely, and then shake the bag to cover the brussels in the marinade until fully combined.
Refrigerate the brussels in the plastic bag for at least 30 minutes before baking. Once the brussels sprouts have marinated, pre-heat the oven to 375.
If your brussels are not as crispy as you like, turn on the broiler, but be careful not to burn!