Crispy Oven-Fried Brussels Sprouts Recipe

Crispy brussels sprouts have solidified their place as a modern classic, appearing on restaurant and bar menus everywhere. This recipe brings the trend home with a technique so approachable that even beginner cooks can pull it off. The secret is oven-roasting rather than frying in a very hot oven. Halving the sprouts and roasting them cut side down ensures direct contact with the pan, so their centers become tender and nutty while the outer leaves crisp up and caramelize into potato chip–like bites. It’s the same craveable flavor and texture that made them a restaurant favorite, no deep-fryer required.

The prep is minimal but effective. A toss with olive oil, thyme, salt, and pepper enhances the sprouts’ natural sweetness and earthy depth without overpowering them. While they roast, you can stir together a quick aïoli made with sun-dried tomatoes, garlic, lemon juice, and smoked paprika. The result is a smoky, tangy, and creamy dipping sauce that balances and brightens the caramelized sprouts. Easy enough for a weeknight snack or side dish, these sprouts are also versatile enough for entertaining on weekends and special occasions.

Simple flavor swaps

Roasted brussels sprouts work well with a range of seasonings. Fresh herbs like rosemary or tarragon can offer aromatic depth, while orange zest will brighten their earthy flavor.  Red pepper flakes bring gentle heat, curry powder provides complex earthiness, and a spice blend like berbere supplies a warm spicy kick.

What is aïoli?

Aïoli is a creamy Mediterranean sauce traditionally made by blending garlic with olive oil into a rich condiment for vegetables, grilled or roasted meats, and fish. Like this sun-dried tomato aïoli, many modern versions start with prepared mayonnaise infused with garlic and lemon as the base, then build flavor with fresh herbs and spices.

Notes from the Food & Wine Test Kitchen

• Spacing out the brussels sprouts across two baking sheets avoids overcrowding, which can create steam and inhibit the leaves from becoming crispy in the oven.
• Placing the brussels sprouts cut side down on the baking sheet ensures maximum caramelization.
• These brussels sprouts are at their crispiest straight from the oven, but if needed, you can reheat them in the air fryer or oven. Avoid reheating in the microwave — the steamy environment will soften rather than revive the crunch. 

This recipe was developed by Melissa Gray-Streett; the text was written by Cheryl Slocum.