Crispy Brussels Sprouts

Crispy Brussels Sprouts are easy to make and come together in just 30 minutes. Made with vegan bacon bites, walnuts, cranberries all covered and roasted in an amazing balsamic glaze with the perfect balance between sweet and savory. Served fresh from the oven, you can be sure these won’t last a second even devoured by the pickiest eaters that won’t touch a vegetable. A family favorite that will be remarkable and impress any time you make them.

Let me tell you: this is the only Brussels sprouts recipe you ever want to make on repeat. Because the addition of smoked paprika transforms these to something you would expect to get in a fancy restaurant, but at just a fraction of the cost.

Who wouldn’t love these Crispy Brussels Sprouts for dinner? 

You will know what I’m talking about once you take the first bite from perfectly roasted brussels sprouts. You don’t want to miss out on that good stuff, friends.

Why these are the best Brussels Sprouts

It is all about the flavors, the texture and preparation which in my gusto makes such a difference.

For roasting I use olive oil, which not only adds a great flavor, but make the Brussels sprouts so crisp, just like they should be.

Smoked paprika is great, because it really compliments the sweet and savory balance.

Walnuts give these a hearty and nutty texture. Of course you can use other nuts like pine nuts, hazelnuts or almonds, but walnuts leads to best results.

Balsamic glaze: this is what helps to get them juicy and add a bit of tartness.

What you need for this Crispy Brussels Sprouts recipe

• Brussels sprouts
• Olive oil
• Bacon bites
• Garlic
• Balsamic vinegar
• Brown sugar
• Walnuts
• Cranberries
• Smoked paprika

How to make Crispy Brussels Sprouts

Preheat your oven to 410°F and line a baking sheet with parchment paper.

Wash and trim your Brussels sprouts, reserve 2 Tbsp of the the 1/3 cup olive oil for later. Cover the sprouts with oil and season well with a pinch of salt and pepper. Place on the prepared sheet pan and roast for around 20 minutes. Meanwhile combine vinegar with brown sugar and the smoked paprika. Set aside.

Next heat remaining 2 Tbsp of olive oil and fry garlic and bacon bites for around 3 minutes, until both are lightly browned and crispy.

After 20 minutes remove the baking sheet from the oven and transfer sprouts into a bowl. Mix with bacon bites, balsamic glaze, walnuts and cranberries.

Finally I use a 10×10 inch casserole dish, but it will work on a sheet pan as well. Give everything from the bowl back into the oven and roast the Crispy Brussels Sprouts for 10 minutes more.

Leftovers can be stored for around 4 days in the fridge.

What to serve?

There are a lot of great things which you can serve the Crispy Brussels Sprouts with:

Potatoes – Loaded Mashed Potatoes of course are a classic which always make a great addition to your table.

Casseroles –  Creamy Potatoes fresh from the oven so good always.

Pasta – my Ricotta Pasta is creamy, rich and simply a great combination with the flavors.

Rice – Broccoli Rice Casserole

Salad – try my Broccoli Salad or the Pea Salad 

Tips and tricks:

Always use the freshest Brussels sprouts whenever you can. You don’t want to use sprouts that are in your fridge for a long time, because fresh are firm, which will make them crispier in the oven.

After washing your sprouts pat them dry with a paper towel. Too much moisture in your sprouts will affect the final results.

Other Brussels sprouts recipes to try:

• Brussels Sprouts Salad
• Garlic Brussels Sprouts Potatoes
• Garlic Brussels Sprouts Mac and Cheese

Try these Crispy Brussels Sprouts, tag me on Instagram or Facebook with your remakes.

Cheers, Florian.