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Best Ever Crispy Brussel Sprouts

Best Ever Crispy Brussel Sprouts

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -4
Author My Little Larder


For the brussel sprouts:

  • 500 g/1lb brussel sprouts
  • 2 Tbsp oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

For the dressing:

  • 2 Tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp runny honey

To serve:

  • handful fried shallots see note
  • fresh coriander cilantro, chopped
  • fresh red chilli finely chopped (optional)


  1. Preheat oven to 200C/400F on fan-bake. Line a baking tray with baking (parchment) paper.
  2. Cut the ends off the brussel sprouts and half lengthways. If any outer leaves fall off, keep these and put them on the tray along with the chopped brussel sprouts. Drizzle with oil and sprinkle with salt and pepper. Toss to ensure every brussel sprout is coated. I find the easiest way to do this is with my hands.
  3. Arrange the brussel sprouts, cut side down, in a single layer on the tray. You may need two trays to do this depending on their size.
  4. Place in the oven for 15 min.
  5. After 15 min remove from the oven. Remove any really crispy outer leaves that may have fallen off and place these in a bowl. Set aside. Turn all the brussel sprouts over and return to the oven for another 10-15 min depending on the size of your brussel sprouts. Ensure you check every 5 min once they are back in the oven to ensure they don’t burn.
  6. Once the brussel sprouts are crisp and darkening remove completely and place in a bowl or serving platter.
  7. To make the dressing, combine all the dressing ingredients together.
  8. Drizzle the dressing over the warm brussel sprouts and toss to coat. Scatter over a handful of fried shallots, some fresh coriander (cilantro) and chilli, if you wish, and serve immediately.

Recipe Notes

Note. You can find fried shallots at any Asian supermarket or in the Asian section of some supermarkets.