Crispy Roasted Brussels Sprouts (Print Version)

Crispy caramelized Brussels sprouts roasted until golden and flavorful, a perfect savory 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)

# How to Make It:

01 - Set 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 seasonings 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 at the edges.
05 - Transfer to a serving dish and serve immediately while hot.

# Expert Tips:

01 -
  • The high heat creates edges that get irresistibly crispy and almost candy like while the centers stay tender
  • Its the dish that finally makes Brussels sprout skeptics ask for seconds
02 -
  • Crowding the pan is the quickest way to end up with sad, steamed sprouts instead of crispy, caramelized ones
  • The cut side down placement is non negotiable if you want those restaurant quality crispy edges
03 -
  • Smaller sprouts tend to get sweeter and crispier than the giant ones, so choose accordingly
  • If you see any really loose outer leaves, don't toss them, they become the most addictive crispy chips when roasted
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