Crispy Brussels Sprouts

by Lotoya Vongrechin on January 22, 2013

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Keeping with my New Year physical fitness mantra I’ve been trying a lot of healthy recipes.  My focus has been incorporating more vegetables into my daily meals.  Over the holidays I had the pleasure of having dinner at a local restaurant called Social.  The first item on the appetizer menu was crispy Brussels sprouts made with capers, almonds and garlic.  It sounded so delish combined with raves from our server, we decided to try.  This dish was outstanding, we actually ordered it twice.  It’s been over a month and I am still thinking about this dish.  Today I am sharing with you my version of crispy Brussels sprouts.  It’s quick, easy and my new found favorite.  As the old saying goes we are what we eat.   

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  • 16 oz Brussels sprouts
  • 2 tsp red wine
  • 2 tsp canola oil
  • ¼  tsp kosher salt
  • 1/8 tsp black pepper

Cooking tools

  • large bowl
  • colander
  • parchment paper
  • baking sheet
  • measuring spoons
  • mixing spoon
  • spatula


  1. Heat oven to 400o degrees.  Line baking sheet with parchment paper and set aside.
  2. Thoroughly rinse Brussels sprouts in a colander.  Shake to discard access water.
  3. Cut the stems of each Brussels sprout.  Then begin to peel the green and yellow leaves.  Stop when the leaves begin to turn pale green and white.
  4. Place leaves in a bowl.  Add the wine, oil, salt and pepper.  Toss ensuring every leaf is coated.
  5. Spread leaves on the baking sheet.  Separate to create a single layer. 
  6. Roast for 10 minutes, turning after 5 minutes as the sprouts brown. 
  7.  Remove and serve immediately. 

Servings: 2 cups

{ 2 comments… read them below or add one }

Tanza Cooper January 23, 2013 at 10:50 pm

I LOVE Brussels Sprouts. I’ll have to try this crispy recipe.


Angela McCommons January 29, 2013 at 8:58 am

This process totally gets rid of that sulfur taste when you boil them! Thanks V Agency for a great tip. Lovin’ this blog.


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