Crispy Roasted Brussels Sprouts (Printable version)

Tender Brussels sprouts with caramelized edges, roasted with olive oil and spices for a tasty side.

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tbsp olive oil

→ Seasonings

03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)
06 - 1/4 tsp smoked paprika (optional)

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and optional garlic powder and smoked paprika until evenly coated.
03 - Place Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve hot.

# Expert Tips:

01 -
  • The cut sides get gorgeously caramelized while the insides stay tender and creamy.
  • Takes less time than most side dishes but tastes like you fussed over it for hours.
  • Works as a weeknight vegetable or fancy enough to bring to a potluck without apologies.
02 -
  • Don't crowd the pan—they need space to roast, not steam, or you'll end up with soft sprouts instead of caramelized ones.
  • That one stir halfway through really does matter, so set a timer and don't skip it.
03 -
  • Buy Brussels sprouts that are similar in size so they roast evenly, or halve the larger ones into quarters.
  • A light sprinkle of fleur de sel or finishing salt right after they come out of the oven adds a nice textural surprise.
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