Crispy Roasted Brussels Sprouts (Print Version)

Delicious golden Brussels sprouts with crisp edges and natural sweetness, roasted with olive oil and spices.

# Ingredient List:

→ 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)

# How to Make:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss Brussels sprouts with olive oil, sea salt, black pepper, and optional seasonings until evenly coated in a large bowl.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
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 enjoy immediately while hot.

# Expert Advice:

01 -
  • The cut side caramelizes into something crispy and golden that makes even sprout skeptics ask for seconds.
  • It's genuinely foolproof once you understand that cut-side down is the secret that does most of the work.
  • Takes less time than making a salad but tastes like you've been in the kitchen for hours.
02 -
  • Don't crowd the pan—if sprouts are piled on top of each other, they'll steam instead of caramelize, and you'll miss the whole point of the recipe.
  • The cut side absolutely must face down for at least the first half of cooking, or you'll end up with watery, pale vegetables instead of caramelized magic.
03 -
  • Pat your Brussels sprouts dry before tossing with oil—moisture is the enemy of crispiness, and even a little water on the surface changes the outcome.
  • If some sprouts finish before others, pull the smaller, darker ones to a cooler part of the sheet and let the others catch up—they'll all be perfect at the same moment.
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