Crispy Roasted Brussels Sprouts

My apartment was freezing that first winter I learned to roast Brussels sprouts properly. The oven became my best friend, not just for warmth but for the way it transformed those tight little cabbage balls into something entirely unexpected. Now, whenever I catch that nutty, caramelized scent wafting through the kitchen, I'm instantly transported back to that tiny drafty kitchen where I discovered that proper heat could turn even the most hated vegetable into something craveable.

I served these at a dinner party once, fully expecting my friend Sarah to push them around her plate like she'd done since childhood. Instead, she reached across the table and stole the last one right off her husband's fork. There's something deeply satisfying about watching someone's face light up when they realize they've been wrong about a vegetable for decades.

Ingredients

• Brussels sprouts: Fresh and firm, with tight leaves and no yellowing, trimmed and halved so every piece gets maximum contact with the hot pan
• Olive oil: Enough to coat everything generously but not drown it, helping those cut edges get properly golden
• Sea salt: The crucial finisher that balances the natural bitterness and enhances the sweetness that emerges
• Black pepper: Freshly ground adds a gentle warmth that plays beautifully against the caramelized notes
• Garlic powder: Optional but adds a savory depth that makes people wonder what your secret is
• Smoked paprika: Totally optional but lends a subtle smokiness that elevates the whole dish

Instructions

Get your oven ready:

Crank that heat to 220°C (425°F) because we want serious, aggressive heat, and line your baking sheet with parchment paper for easy cleanup later.

Coat everything well:

Toss those halved sprouts in a large bowl with olive oil and all your seasonings, using your hands to really massage it all in until every piece feels loved and evenly coated.

Position for perfection:

Spread the sprouts cut side down on your prepared baking sheet, making sure they're in a single layer without crowding, because we want roasting not steaming.

Let the heat work its magic:

Roast for 20 to 25 minutes, stirring once halfway through, until you've got gorgeous golden brown edges and that irresistible caramelized color.

Server them while they're hot:

Transfer to a serving dish immediately because that's when they're at their absolute best, all crispy edged and impossibly fragrant.

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These have become my go to for holiday meals, but honestly, they've shown up on weeknight dinner plates more often than not. There's something so satisfying about a recipe that takes ten minutes to prep but tastes like it required way more effort than it actually did.

Flavor Variations

A squeeze of fresh lemon juice right before serving wakes everything up beautifully. Or drizzle with balsamic glaze if you want to lean into that sweet and tangy territory that makes Brussels sprouts feel fancy. Sometimes I'll sprinkle grated Parmesan over them in the last two minutes of roasting just to watch it melt into all those crispy crevices.

Make Ahead Strategy

You can trim and halve the sprouts a day ahead and keep them in the fridge, but don't dress them until you're ready to roast. Leftovers actually reheat surprisingly well in a hot skillet or back in the oven, though they rarely last long enough to need reheating in my house.

Serving Ideas

These play nicely alongside roasted chicken, pork chops, or as part of a vegetarian grain bowl. I've even been known to eat them straight off the baking sheet while standing in the kitchen. They're that good.

• Toasted walnuts or pecans add a lovely crunch and richness
• A sprinkle of pomegranate seeds makes them look festive for holiday tables
• Don't be afraid to double the recipe because they disappear faster than you'd expect

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Simple recipes like this are often the ones that earn permanent spots in your cooking rotation. Hope these become as regular in your kitchen as they are in mine.