Roasted Brussels Sprouts Crispy (Printable)

Crispy Brussels sprouts roasted to golden edges with olive oil and seasonings for a flavorful side.

# What You’ll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Seasonings

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and any optional seasonings until evenly coated.
03 - Spread the 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 the sprouts are golden brown and caramelized at the edges.
05 - Transfer to a serving dish and serve hot.

# Expert Advice:

01 -
  • Crispy edges, tender insides: The cut-side-down method creates those golden, caramelized edges that make people forget they're eating vegetables.
  • Takes 35 minutes total: Most of that is hands-off oven time, so you're actually free to set the table or pour a drink.
  • Transforms skeptics: Serve this to anyone who thinks they don't like Brussels sprouts and watch their mind change in one bite.
02 -
  • Cut side down makes all the difference: I learned this the hard way by stirring constantly and never getting the crispy caramelization I wanted; leaving them still lets that bottom side get properly golden.
  • Don't overcrowd the pan: Squeezing too many sprouts onto one sheet creates steam instead of roast, so use two sheets if you need to.
03 -
  • Pat the sprouts dry before tossing: Any surface moisture interferes with browning, so take a minute to blot them with a kitchen towel.
  • Use parchment paper: It's the difference between easy cleanup and scrubbing burnt caramel off your pan for twenty minutes.
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