Roasted Brussels Sprouts (Print Version)

Golden, caramelized Brussels sprouts with crispy edges and tender centers. Simple seasoning lets their natural sweetness shine through.

# What You 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
06 - 1/4 tsp smoked paprika

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place the halved Brussels sprouts in a large bowl. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss thoroughly until every piece is evenly coated.
03 - Spread the seasoned Brussels sprouts cut side down on the prepared baking sheet. Arrange them in a single layer with space between each piece to ensure proper caramelization.
04 - Roast for 20-25 minutes, stirring once halfway through cooking. The sprouts are done when they're deep golden brown with caramelized edges and tender when pierced with a fork.
05 - Transfer the roasted Brussels sprouts to a serving dish. Serve hot while they're at their crispiest. Consider adding optional toppings like lemon juice, balsamic glaze, or Parmesan before serving.

# Expert Suggestions:

01 -
  • The high heat creates irresistible crispy edges while keeping centers tender
  • Minimal prep work for maximum flavor impact
02 -
  • Crowding the pan creates steaming instead of roasting. Use two pans if necessary.
  • The cut side down placement is nonnegotiable for that restaurant style caramelization.
03 -
  • Buy sprouts on the stalk if available and store them in the fridge. They stay fresh longer.
  • Trim the stem end just enough to remove any dry bits without causing leaves to fall off.
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