Crispy Roasted Brussels Sprouts (Print View)

Crispy Brussels sprouts roasted to golden brown with a nutty, caramelized flavor and simple seasoning.

# 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 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 the roasted Brussels sprouts to a serving dish and serve immediately while hot.

# Expert Suggestions:

01 -
  • The cut sides get shatteringly crispy while the insides stay tender and almost buttery.
  • It's the kind of side dish that somehow disappears before the main course even arrives.
  • Takes barely any effort but tastes like you spent way more time on it than you actually did.
02 -
  • Don't crowd the pan—if pieces are touching or piled up, they'll steam instead of roast, and you'll lose that crispy texture you're aiming for.
  • The darker they get on the outside, the sweeter and more caramelized they become, so don't be afraid of a little char.
03 -
  • Pat the Brussels sprouts dry before tossing with oil—any moisture gets in the way of crisping.
  • If you're roasting for a crowd, use two baking sheets rather than overcrowding one; it makes a real difference in how they cook.
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