CrispLid Crispy Brussels Sprouts

Image of Caroline Chambers
Rated 5.0 based on 6 customer reviews
CrispLid Crispy Brussels Sprouts
CrispLid Crispy Brussels Sprouts


Mealthy Tip

Add a squeeze of lemon and finely grated Parmesan cheese for added tang and flavor!

Nutrition Facts

Per Serving: 71 calories; 4g fat; 8.1g carbohydrates; 3g protein; 0mg cholesterol; 288mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 71 Calories from Fat36
% Daily Value*
Total Fat 4g 6%
Saturated Fat1g 3%
Trans Fat0.0g
Polyunsaturated Fat0.7g
Monounsaturated Fat2.5g
Cholesterol 0mg 0%
Sodium 288mg 12%
Total Carbohydrate 8.1g 3%
Dietary Fiber3g 12%
Protein 3g
Vitamin A18% Vitamin C117%
Calcium3% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

The CrispLid really saves time in this recipe. Crispy Brussels sprouts usually take me at least 20 minutes. Those extra 10 minutes can be key on busy weeknights.

Image of Kristal Hughes

Kristal Hughes says:

This is the perfect recipe when you want crispy brussels sprouts but don't want to go through the trouble of turning on your oven. Especially in the summer, I try to avoid using my oven at all costs. No need to dress these up either, they are really tasty.

Image of Patricia Steiding

Patricia Steiding says:

I just got my crisp lid yesterday. Today was the first time I used it and since I had brussel sprouts in my fridge I figured I'd make for my first try. The only thing I did different was the olive oil. I used McEvoy Ranch Lemon Olive Oil and OMG it just brought the perfect amount of lemony tang to the veggies. I am so happy I bought this lid!!

Image of Cathy Robinson

Cathy Robinson says:

My only recommendation would be to pause and stir them about 10 minutes in. Mine also took closer to 20 minutes, but I like them extra crispy. I added garlic powder.

Image of Denise Wogatzke

Denise Wogatzke says:

Perfect first recipe to start off with. Tuned out GREAT!!

Image of Dawn Bauman

Dawn Bauman says:

I was never a fan of brussel sprouts — until I made them with the CrispLid. 10 minutes at 400 degrees — perfect! Crisp outside, soft inside. Sometimes I add a little balsamic after cooking — oh so good!