Easy crispy brussel sprouts

Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!

The secret to extra-crispy roasted Brussels sprouts? Smash 'em! Smashing Brussels sprouts creates extra surface area for maximum caramelization & craveable crispy edges. These 4-Ingredient Smashed Brussels Sprouts are tossed with parmesan cheese & garlic, then oven-roasted to perfection—easy as that! A simple vegetable side dish, perfect for busy weeknights & special enough for holiday dinners! #smashedbrusselssprouts #roastedbrusselssprouts #brusselssproutsrecipe #roastedvegetables…

These smashed Brussels sprouts are super crispy with caramelized edges and topped with parmesan cheese. Learn how to make this fantastic side dish using just 5 easy ingredients. You can serve them as a side dish or even as a main meal by dipping them in a tasty sauce. I'm sure everyone will love these crispy Brussels sprouts!

Air fryer brussels sprouts are easy to make and create delicious crispy results. Serve as a side dish for any meal and kids love them!

This easy oven roasted brussels sprouts recipe comes out crispy, tender, and caramelized! You need just a handful of simple ingredients.

In this recipe for Air Fryer Brussel Sprouts, I show you how to make them perfectly tender on the inside and crispy on the outside. I also give instructions for frozen

Make my crispy smashed brussels sprouts using just 5 simple ingredients! This recipe is an easy, healthy side dish with a cheesy flavor.

These Crispy Parmesan Brussels Sprouts are coated in a parmesan cheese, olive oil, lemon zest, and garlic mixture, then baked until the brussels sprouts are soft and tender and the parmesan is crispy and delicious.

Irrisestibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor and have the best crunchy texture.

Crispy Garlic Parmesan Brussels Sprouts - Growing up, Brussels sprouts were the kind of veggie I’d strategically “lose” on my plate during dinner. They were always steamed, bland, and uninspiring—a chore to eat. It wasn’t until I was older and experimenting in the kitchen that I discovered the magic these little green gems hold when