The Best (Crack) Brussels Sprouts Ever

Before we jump into the recipe, let’s talk about how you spell Brussels sprouts for a hot second here… I always want to call them Brussels sprouts, but they are REALLY called Brussels sprouts. That extra s gets me every time…

This recipe, like my crack broccoli pasta, is inspired by A Beautiful Plate’s crack broccoli recipe.

I CANNOT GET ENOUGH. I really understand why she calls it crack. The combination of a crispy roasted vegetable with olive oil, garlic, red pepper flakes, sea salt, lemon juice and zest, toasted almonds, and Parmesan cheese is UNDENIABLE.

Have you tried it yet?! Seriously, you must. I think I may try crack asparagus next, or maybe crack zucchini?! The crack vegetable possibilities are ENDLESS.

You’ll notice, though, that I left the Parmesan cheese off this particular batch of crack brussels sprouts, and that’s because I was eating them alone (aka no Tom), so I left off the cheese. They were still super delicious, but definitely better with the cheese. GO with the cheese, always.

Okay, recipe time! Not that you really need a recipe for this dish, but just in case… I wrote one for you 

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1-2 teaspoons red pepper flakes + extra for garnish
• 1/4 teaspoon sea salt
• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons sliced raw almonds
• juice of half a lemon
• 2-3 tablespoons grated Parmesan cheese
• zest of half a lemon

How to Make Cracked Brussels Sprouts

Step 1:

Preheat oven to 475°F. Line a baking sheet with aluminum foil.

Step 2:

In a large bowl, whisk together olive oil, garlic powder, red pepper flakes, and sea salt. Add trimmed and halved Brussels sprouts to the bowl, then toss to coat.

Step 3:

Arrange on the aluminum foil-lined baking sheet so nothing overlaps, then roast for about 10 minutes. Remove the baking sheet from the oven, toss the Brussels sprouts, then sprinkle with sliced almonds.

Step 4:

Roast for another 8-10 minutes or until Brussels sprouts are crispy and slightly caramelized and the almonds are toasted.

Step 5:

Transfer roasted Brussels sprouts and toasted almonds to a large bowl, toss with lemon juice and Parmesan cheese.

Step 6:

Garnish with lemon zest and extra red pepper flakes. EAT YOUR HEART OUT.

KITCHEN EQUIPMENT NEEDED

• Large mixing bowl
• Measuring spoons
• Whisk or spoon for mixing
• Baking sheet
• Aluminum foil
• Oven
• Tongs or a spatula
• Zester or grater (for the lemon zest)
• Citrus juicer (optional)

WHAT TO EAT WITH THIS (THE BEST BRUSSELS SPROUTS EVER)

I never thought I’d see the day my kids asked for seconds of Brussels sprouts, but Crack Brussels Sprouts changed the game. I added extra garlic and bacon, and they disappeared faster than my best cookies.

I served them alongside Butternut Mac and Cheese, which was already a favorite, and the combo was a hit.

I also paired it with crispy parmesan chicken, honey-glazed carrots, and a simple green salad with ranch. For dessert? Apple crisp. It’s now a full comfort meal that even the pickiest little ones can’t resist.

FAQ

What is this recipe made of?

This recipe is made from Brussels sprouts, olive oil, garlic powder, red pepper flakes, almonds, lemon juice, and Parmesan cheese.

What does it taste like?

It tastes crispy and a little spicy and cheesy from the Parmesan.

Can I use frozen Brussels sprouts?

Fresh is best, but if you use frozen ones.

What if I don’t like spicy food?

Just use fewer red pepper flakes.

Can I add other veggies?

Yes, just cut them to similar sizes.

Can I make this ahead of time?

You, but it tastes best freshly roasted.

Is this recipe gluten-free?

Yes.

Can I use a different cheese?

Yes, try shredded mozzarella.

What’s the best way to reheat it?

Use an oven or air fryer so it gets crispy again.

Can kids eat this?

Absolutely.