These delicious Roasted Brussel Sprouts have a crispy outer layer and a tender, juicy center. Season them with a chimichurri sauce to enhance their flavor and you won’t be able to stop eating them!
Coming in hot with another vegetable recipe for you. I don’t know about you, but roasted vegetables top my list of all-time favorite foods. These Air Fryer Brussel Sprouts are my new favorite!
I roasted them in an air fryer but it can easily be done in the oven and even on a skillet. Roasting them brings out their natural sweetness and nuttiness, while adding a slight charred flavor.
I used my go-to Cilantro Chimichurri sauce for this one, a classic recipe that I posted years ago and was recently re-published. Since you can make it with mostly pantry ingredients, it’s a great recipe to have on hand when you’re craving something besides rice or potatoes.
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Ingredients
- 1 pound brussels sprouts
- Extra virgin olive oil
- Seasoning: kosher or sea salt, granulated garlic, ground black pepper
- ½ cup cilantro chimichurri. Make this ahead of time to start infusing the flavors.
How To Make Roasted Brussels Sprouts
Roasting brussel sprouts is easier than you think and they’re ready in no time.
To roast Brussel sprouts, preheat your oven to 375°F (190°C). Rinse and trim 1 lb (450 g) of Brussel sprouts and cut them in half.
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Toss the sprouts in a medium bowl with 2 tablespoons of oil, salt, and pepper to taste.
2. Spread the sprouts evenly on the tray or rack of the air fryer or a baking sheet if roasting them in the oven.
- Roast for 15-20 minutes, flipping them once, until they’re golden brown and crispy.
No air fryer? No problem! You can roast them on a skillet over medium-low heat, covered, stirring often. Once they start to get soft, turn up the heat a little bit to brown the outside.
Serve as an appetizer, side dish and top with Cilantro Chimichurri. They also go great with my Chipotle Crema or Cilantro Lime Ranch Mexican Crema.
Tips and Notes
- Buying guide: Look for sprouts that are firm, bright green, and have tight leaves. Avoid sprouts that are yellow, mushy, or have brown spots. Buy smaller sprouts which are sweeter and more tender.
Storing:
- After cooking, let the Brussels sprouts cool to room temperature. Transfer to an airtight container, such as a plastic container with a tight-fitting lid or a resealable plastic bag.
- Store: Refrigerate for up to five days.
Enjoy your delicious roasted Brussel sprouts!
MORE delicious…
Appetizer & Snacks Recipes
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Print Recipe:
Roasted Brussels Sprouts with Chipotle Crema
Ingredients
- 1 pound brussels sprouts stem ends trimmed and halved lengthwise
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon kosher or sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon ground black pepper
- ½ cup cilantro chimichurri
Instructions
- In a medium bowl, toss the sprouts with the oil, salt, garlic and black pepper.
- Note: If your air fryer requires preheating, preheat to 375 °F (190 °C).
- Place brussels sprouts in the air fryer basket on a single layer. Shaking the basket or stir the sprouts halfway through, around the 8 minute mark.
- Continue to roast until the sprouts are crispy on the outside and tender inside. About 15 to 20 minutes total.
Serve
- Transfer brussels sprouts to a serving platter and drizzle with the cilantro chimichurri. Serve immediately.
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Nutrition
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Dear Ana,
I love your authentic recipes and appreciate the careful details and photos your provide. That said, I’ve been finding some errors that need to be corrected.
Roasted Brussel Sprouts with Chimichurri Sauce is referenced as Roasted Brussel Sprouts with Chipotle Crema further down in the Print Area…with no link to Chipotle Crema.
Another recipe for Arroz Verde shows pictures of onion in the blender with the cilantro, but doesn’t call for it in the recipe, etc.
I only write these comments to help, not to be critical. Thank you very much for the wonderful recipes and flavors.
— CMcD
This is a marvelous way to prepare Brussels sprouts and is probably my family’s favorite recipe.