Roasted Brussels Sprouts

Last winter, I discovered the secret to getting everyone at my table to actually cheer for Brussels sprouts. It happened by accident when I got distracted prepping dinner and left them in the oven just a few minutes longer than planned. The kitchen filled with this incredible nutty, caramelized aroma that made my roommate wander in asking what smelled so amazing. Those extra minutes transformed everything about how I approach this vegetable.

I made these for a skeptical friend who hadnt touched a Brussels sprout since childhood, and she went back for thirds. Theres something magical about how roasting coaxes out their natural sweetness.

• 500 g Brussels sprouts: Fresh ones with tight, bright green heads work best. Ive learned that smaller sprouts tend to caramelize more evenly.
• 2 tbsp olive oil: This helps the seasonings stick and promotes that beautiful golden browning. Dont skimp here.
• 1/2 tsp sea salt: Essential for drawing out moisture and concentrating flavor.
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference in depth.
• Optional seasonings: Garlic powder and smoked paprika add layers without overwhelming the vegetables natural taste.

Get your oven ready:

Preheat to 220°C and line your baking sheet with parchment paper. This saves cleanup time later.

Coat the sprouts:

In a large bowl, toss everything together until each piece is glistening. Use your hands to really massage the oil and spices into the crevices.

Arrange for success:

Spread them cut side down in a single layer. This positioning is crucial for getting those caramelized flat edges.

Roast to perfection:

Let them cook for 20 to 25 minutes, stirring once halfway through. You want deep golden brown edges, not just pale green.

Serve immediately:

Transfer to a serving dish while they are still hot and sizzling. They are best enjoyed straight from the oven.

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These sprouts have become my go to for holiday dinners because they convert even the most stubborn vegetable haters. Watching peoples expressions change from skepticism to delight is genuinely satisfying.

High heat is your friend here. The maillard reaction that creates those crispy, browned edges is where all the flavor lives. I used to be afraid of burning vegetables, but now I push them until they are almost too dark. That slight char is what makes people think these came from a professional kitchen.

Sometimes I finish these with a squeeze of fresh lemon juice right before serving. The acid brightens everything and cuts through the richness. A drizzle of balsamic glaze creates this sweet and tangy glaze that clings to every leaf.

These sprouts pair beautifully with roasted meats or can stand alone as a light main with crusty bread. I love adding toasted walnuts or pecans for crunch.

• Grated Parmesan melted over the hot sprouts is divine
• Try adding crushed red pepper flakes if you like heat
• Leftovers reheat surprisingly well in a hot skillet

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Heres to vegetable sides that steal the show at dinner.

Recipe FAQs

→ Why do my Brussels sprouts turn mushy instead of crispy?

Mushiness typically results from overcrowding the pan or insufficient oven heat. Arrange sprouts in a single layer with space between pieces for proper air circulation. A hot oven (220°C/425°F) creates the necessary caramelization. Avoid flipping too frequently—let them develop golden crust before stirring halfway through cooking.

→ Should I cut Brussels sprouts in half before roasting?

Halving creates flat surfaces that contact the baking sheet directly, promoting even browning and caramelization. Leave small sprouts whole if they're under 2.5 cm (1 inch) in diameter, but halve larger ones to ensure consistent cooking throughout.

→ What seasonings work best with roasted Brussels sprouts?

Beyond salt and pepper, garlic powder adds savory depth, while smoked paprika brings subtle warmth and color. Fresh herbs like thyme or rosemary work beautifully when added during the last 5 minutes of roasting. A finishing drizzle of balsamic glaze or squeeze of lemon brightens flavors.

→ How do I know when Brussels sprouts are done roasting?

Perfectly roasted sprouts display deep golden-brown caramelization on the cut surfaces and edges. The exteriors should offer slight crispness when touched, while interiors yield easily to a knife. Total roasting time typically ranges from 20-25 minutes at high heat, depending on sprout size.

→ Can roasted Brussels sprouts be made ahead?

For optimal texture, serve immediately after roasting while edges remain crispy. To prepare ahead, trim and halve sprouts up to 24 hours in advance, storing refrigerated in an airtight container. Toss with oil and seasonings just before roasting. Reheated sprouts won't retain the same crunch but remain flavorful.