Mouth-Watering Crispy Brussels Sprouts (plus 7 ways to flavour them!)



Four words you don’t often see together: mouth-watering Brussels sprouts.

I can see it now, you’re raising an eyebrow and giving me the stink eye because your “b.s.” detector is going off. In fact, you probably didn’t even click on this post!?

*sings* I’m all by myself.

Or, maybe you share my excitement for this misunderstood vegetable. There are many of you out there! I know this based on my Instagram comments recently. In fact, one of you said the photo made your “mouth water” which served as inspiration for this recipe title!

I loathed these green, leafy orbs most of my life until that one glorious day when I roasted the heck out of them with some good oil and sea salt. I forgot to set the timer and consequently “over-cooked” them a bit, but as I stood there over the pan popping them into my mouth, one by one, I realized I hit the jackpot. Browned, almost caramelized bottoms, crispy, blackened leaves, and a tender yet “meaty” texture. Yes, I just said meaty texture. For a veggie, that is.

I also converted Eric into a Brussels sprouts fanatic with this method, and I’m sort of regretting it.

“I never thought I’d see the day when I’d eat an entire pan of Brussels sprouts.”

(That is a direct quote from Eric recently. What have I done?)


In this post I’ll divulge my go-to method for roasting these misunderstood sprouts, and I’ll share my favourite ways to flavour them. They really are the perfect canvas for creating all different kinds of flavours depending on your mood.

The elephant in the room: Brussels sprouts are a bit of a pain to prep (ok, I won’t sugar coat it, they are my nemesis!), however I timed it and 2 pounds takes me 10 minutes to trim so it could be worse?). You can’t go wrong coercing a helper to cut the prep time in half. Or why not just designate the entire task to your favourite relative? wink, wink. muhauha.

The Brussels prepared below are lovely as is, but I encourage you to try all kinds of different spices, glazes, dips, sauces, etc. Here are a few of my favourite flavours:

A drizzle of pomegranate molasses or balsamic reduction with pomegranate arils (very festive!) – you can skip the Harissa here.

Garlic infused – try minced garlic cloves, garlic-infused oil, garlic salt

Teriyaki sauce – pairs well with sesame seeds

Barbecue sauce (I’ve been known to use BBQ sauce as a dip!)

Coconut curry sauce or your favourite curry powder

Sriracha or other hot sauce

Hummus (we’re loving roasted red pepper hummus with these lately)

Ground toasted nuts or seeds like pecans or sesame seeds. I want to try hemp hearts too.

I really had fun with this photoshoot; I hope you enjoy! I thought it would be fun to start adding “glow tips” to some photos. Let me know what you think!

thebestroastedbrusselssprouts (1)

4.9 from 13 reviews

Mouth-Watering Crispy Brussels Sprouts

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


This is my current go-to method for preparing Brussels sprouts. I lightly coat them in melted coconut oil, season with sea salt and Harissa spice blend, and then roast until charred and crispy. Keep in mind that the amount of roasting time will vary depending on your oven and how fresh the Brussels sprouts are. It's best to keep an eye on the first batch. After roasting I love to drizzle the smallest amount of melted coconut oil on top and then toss them again - this just takes them over the top on the mouth-watering scale and it also rehydrates them after roasting. This recipe can be changed up so many ways too. For a festive twist, try drizzling Pomegranate molasses or Balsamic reduction on top (you can skip the Harissa for a more neutral flavour) and serve with fresh pomegranate arils. We also love dipping the sprouts in roasted red pepper hummus or a sweet Barbecue sauce.

4 side servings
Prep Time
Cook time


  • 2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (6 cups prepped)
  • 2 tablespoons coconut oil, melted or olive oil*, plus more for serving
  • 1 teaspoon dry Harissa spice blend**
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
  2. With a paring knife, trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl.
  3. Add the oil onto the sprouts in the bowl and stir or toss with hands until throughly coated. Add the Harissa and salt, and stir until combined.
  4. Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with freshly ground black pepper.
  5. Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. I tend to "overcook" these because I like them crispy and charred (I usually brown mine more than the photos show). Smaller sprouts will brown faster than larger ones.
  6. Drizzle with a teaspoon or so of melted coconut oil and quickly toss to coat. This infuses with flavour and moistens them a bit after roasting. Sometimes I also sprinkle on toasted sesame seeds if I have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately - the hotter the better.


*If using melted coconut oil, make sure that your Brussels sprouts are at room temperature before mixing in the oil. If the sprouts are chilled from the fridge, the oil will harden when mixing. Keep in mind that using virgin coconut oil will impart a very light coconut flavour. You can use flavourless refined coconut oil if you prefer.

**I found the Harissa spice blend at Whole Foods in the US (it’s the Whole Foods Market brand). It contains: paprika, caraway, chilis pepper, cayenne pepper, coriander, cumin, garlic, peppermint, sea salt. I’ve also been told that it can be found at Bulk Barn and Sobey’s in some Canadian locations. You can also find it online here.



Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 33 comments… read them below or add one }

Page 2 of 2«12
Eileen February 21, 2017

Love roasted BS with sea salt, freshly squeezed lime juice and a little ” heat” of your choice! Thanks for two great cookbooks!


Candace February 19, 2017

I’m fortunate that I never once had Brussel sprouts as a kid because my mom was a bad cook- I may have forever been in hate with them. However, I first tried Brussel sprouts, in their crispy, roasted form, as an adult. I plan on planting them in my gardens this year so I can reap the yum as often as possible. I’m adding these to tacos tonight and can barely wait!


DelightsOfTheHeart February 15, 2017

I absolutely love this recipe for roasted brussel sprouts. I have added my own tiny twist. After they come out of the oven I toss them with 1Tbsp of olive oil, 1 tsp of honey and a handful of raw chopped walnuts.
This makes for a great evening snack when your craving sweets.



Kristy Moore December 17, 2016

Hi there! Made these with the Harissa spice and enjoyed them, however this time I’d like to use the pomegranate molasses. Where would I find this?


Mike Loeven September 24, 2016
Recipe Rating:

Try these with caramelized red onions and a balsamic reduction sauce :)


Maia September 16, 2016
Recipe Rating:

Mahalo nui loa for perfecting all these recipes! I’ve never been disappointed…it’s been difficult transitioning frm omnivore to vegan, but your recipes always encourage me.


Angela Liddon September 16, 2016

I’m so glad you’ve found my recipes helpful, Maia. :) I’m wishing you all the best as you transition to a plant-based diet!


Mary July 20, 2016

For those of you who have used frozen brussel sprouts did you have to dethaw them first? Mine are frozen whole brussel sprouts so I’m thinking I would have to dethaw them to cut them in half but I’m afraid they would be too watery to roast up nicely.


Katie June 27, 2016

Just found this after having crispy brussel sprouts last week at one of my favorite lunch places. I remembered I had frozen brussel sprouts in my freezer for months. Using this recipe, I was able to salvage gross freezerburn sogginess into crispy deliciousness! Thank you!


Angela Liddon June 28, 2016

That’s awesome, Katie! So glad this recipe helped you bring those brussels sprouts back to life, haha.


Kris February 19, 2016
Recipe Rating:

Tried this recipe this week and it is fabulous! Even my boys, that aren’t fans of sprouts, loved them!


Ali February 10, 2016
Recipe Rating:

I had never eaten brussels sprouts before. My parents hated them, so it wasn’t something I was exposed to as a kid. These are AMAZING though! So good. I’m a big fan of dipping them in BBQ sauce.


Olga January 28, 2016
Recipe Rating:

I love Brussels sprouts and would never thought to pair them with harrisa. This recipe was perfect for 10pm pregnant mama snack attack.


Cara January 8, 2016
Recipe Rating:

I never ate Brussels sprouts growing up, because my mother had been forced to eat them when SHE was growing up, and she HATED them! I always assumed I’d dodged a bullet :-) But later I read that the real crime was overcooking them–that fresh, young sprouts, lightly steamed, were delightful. I dutifully tried them … and didn’t like them. But this is why I love your blog–your story of learning to like them yourself, and then converting Eric, made me believe this method was worth trying–and as always, you were so right! LOVED these! Also, we had some smoked maple syrup on hand (gift from a friend whose son makes his own!) and so we dipped them in that … yum.


sofia December 27, 2015

hi, so I discovered your blog by my mom who was recently diagnosed with cancer for the second time and I just wanted to say that you have wonderful respies! and your respies will be so helpful because she will have to go vegan and I am just so happy that I found your blog!!


karen December 14, 2015
Recipe Rating:

I just have one word for these, Fantastic!!


Crystal December 14, 2015

I loveeee brussel sprouts and converting haters into fellow lovers using amazing recipes, and I bet this is one that will definitely convert too ;)

P.S. Love the tips you add in your photos! Now to find me some pomegranate molasses…


susann December 10, 2015

TRY PC frozen baby brussel sprouts – I find them pretty good when it is off season.


Robert G Brown December 10, 2015

Your sprouts look amazing…I would like to try the recipe once I find some time to get to the grocery store. Once I get my act together, I would like to start a small indoor organic garden with a few items that I use often…like tomatoes, garlic, onions, carrots, and some fingerling potatoes. I love the smell of fresh herbs growing in the kitchen as well. Ewh and maybe some hydroponic watercress. That would be fun. Blessings.


Emily December 2, 2015

Hi Angela,

I think the glow tips are a great addition to your recipes! Hope to see them in others.
Thanks for sharing this one, I think I’ll have a struggle introducing the flavors for Christmas.. everyone here is very dedicated to the “just boil ’em” method.
Will try them myself though :)


Kristine November 29, 2015

omg, I have to try this. I’ve never been able to make Brussels sprouts taste good to my standards. I’m going to try this tomorrow and if I like it then I am going totally share you recipe on my blog (with your credit of course) if you don’t mind! I love sharing food ideas!


Jennifer November 28, 2015

Yum! I’ll have to try some of these flavors. I usually roast mine with olive oil and salt, then drizzle on some honey and lemon juice when they’re done. So good!


Hannah November 28, 2015
Recipe Rating:

Best brussel sprouts I’ve ever made myself! I’ve always wondered how restaurants get brussel sprouts to almost melt in your mouth and this recipe did just that! This will definitely be my go-to brussel sprout recipe :) I also added a few cloves of garlic and used avocado oil instead.
I highly recommend!!


Petra @ CrumblesAndKale November 28, 2015
Recipe Rating:

Oh, I just love brussels sprouts, thank you for the inspiration of new flavors!


Kara November 27, 2015

Loved this recipe!!! Thank you:)


Liv Faye November 26, 2015

Keep up the glow tips, they’re fantastic!! :) Haha, well you’re not one of the best healthy cooks out there for nothing, of course you’d find a way to cook brussel sprouts in a delicious way! I like the story about your husband, it is kinda awesome when you convert your SO to healthy food ;) Thank you so much for the recipe, can’t wait to try it!


Catherine November 26, 2015

I love Brussels sprouts roasted in a miso mustard dressing (wasabi would probably work wonderfully too). I had them that way at Mana Food Bar when visiting Chicago and had to try recreating it when I got home. I am not kidding when I say I would go back to Mana for them when they’re in season (about eight hours by plane…).


Rosalind November 25, 2015

Nice photos! Love it so much.


Claudia Gassauer November 25, 2015

These look AMAZING! I wish I could get my family to eat Brussels Sprouts, but I guess I gotta look on the bright side: more for me hehehe ;)
I will try this recipe after Thanksgiving, when I feel guilty about all the crappy food I’ve had ;) Thanks for sharing!


Caitlin Nelson November 25, 2015
Recipe Rating:

I never imagined that I could prepare Brussels sprouts in this recipe. I’ll try it this weekend


Cynthia November 24, 2015
Recipe Rating:

A simple and delicious side dish!


Lora November 24, 2015
Recipe Rating:

I’ll stand by you! Broiled and baked sliced Brussels sprouts are a fave here. Especially added to salads :)


Polly November 24, 2015

Super pretty photos!!


Leave a Comment

Previous post:

Next post: