Roasted Brussels Sprouts

Last winter my sister came over complaining that she hated Brussels sprouts because her mom used to boil them into mush. I roasted a sheet pan of these while we caught up, and by the time they came out of the oven all caramelized and golden, she was already stealing them off the cooling rack. She texted me the next day asking for the recipe because her husband couldn't stop talking about them.

I started making these every Sunday during meal prep after discovering how well they hold up in the fridge. My teenage son who turns his nose up at most vegetables actually requested them for his birthday dinner last month.

Ingredients

• Brussels sprouts: Fresh ones feel heavy for their size and have tight bright green leaves avoid any with yellowing or loose outer layers
• Olive oil: Extra virgin gives the best flavor but any neutral oil works if you want to let the sprouts shine
• Sea salt: Coarse salt sticks better to the leaves and adds nice texture contrast
• Black pepper: Freshly cracked makes a huge difference here
• Garlic powder: Optional but adds a savory undertone that complements the natural sweetness
• Smoked paprika: Just a hint gives these a subtle smoky depth

Instructions

Get your oven ready:

Crank the heat to 220°C or 425°F because high heat is what creates those crispy caramelized edges. Line your baking sheet with parchment paper for easy cleanup though a little oil on the pan works too.

Prep the sprouts:

Trim the stem end and pull off any wilted outer leaves then cut each sprout in half through the stem. The flat cut side is what will get all golden and crunchy in the oven.

Season them well:

Toss everything in a large bowl with the olive oil and seasonings using your hands to massage the oil into every layer. The sprouts should look glossy not drenched.

Arrange for maximum crispiness:

Place each half cut side down on your baking sheet in one crowded layer. The sprouts should be touching but not piled up or theyll steam instead of roast.

Roast until golden:

Let them go for 20 to 25 minutes flipping halfway through. You want some leaves to be almost blackened and crispy while the cut sides develop a deep caramelized color.

Season and serve:

Taste one hot from the oven and add more salt if needed then serve immediately while theyre still crispy and addicting.

Save

My grandmother never ate Brussels sprouts until she was 80 years old and tried these roasted ones at my house. Now she asks me to make a double batch every time I visit because she says they taste completely different than the ones she remembers from childhood.

Choosing the Best Sprouts

I've learned through many failed batches that smaller sprouts roast more evenly and tend to be sweeter. Look for tight compact heads that feel heavy and avoid any with spots or yellowing.

Flavor Variations

Sometimes I toss these with balsamic vinegar during the last five minutes of roasting for a sweet and tangy glaze. A squeeze of fresh lemon right before serving brightens everything up beautifully.

Make Ahead Tips

You can trim and halve the sprouts up to two days ahead and store them in a sealed container in the fridge. They roast just as well from cold which makes weeknight dinners so much faster.

• Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
• Add chopped bacon or pancetta during the last 10 minutes for extra flavor
• A drizzle of honey or maple syrup before roasting creates an amazing glaze

Save

These simple sprouts have converted more vegetable skeptics than any other recipe in my collection. Give them a chance and you might just find yourself craving them on weeknights.

Recipe FAQs

→ How do I get crispy Brussels sprouts?

Achieve maximum crispiness by roasting at high heat (220°C/425°F) with sprouts cut-side down. This direct contact with the hot baking sheet creates beautiful caramelization. Avoid overcrowding the pan, and don't stir too frequently—let them develop those golden, crispy edges undisturbed.

→ Should I boil Brussels sprouts before roasting?

No boiling is needed. Roasting raw, trimmed sprouts yields the best texture and flavor. Boiling can make them waterlogged and mushy. The dry heat of roasting concentrates their natural sugars and creates that irresistible exterior crunch while keeping the inside tender.

→ Why are my roasted Brussels sprouts bitter?

Overcooking or using old sprouts can cause bitterness. Look for tight, bright green heads without yellowing or wilted leaves. Roasting until just golden brown (20-25 minutes) develops sweetness rather than bitterness. If your sprouts taste particularly bitter, try adding a drizzle of balsamic glaze or honey before serving.

→ Can I prepare Brussels sprouts ahead of time?

Absolutely. Trim and halve the sprouts up to a day in advance, storing them in an airtight container in the refrigerator. You can also toss them with oil and seasonings ahead of time. When ready to serve, simply spread on the baking sheet and roast. This makes prep for dinner parties or holiday meals much easier.

→ What seasonings work best with roasted Brussels sprouts?

The classic combination of salt, pepper, and olive oil is delicious on its own. For extra depth, add garlic powder, smoked paprika, or onion powder. Fresh herbs like rosemary or thyme added during the last 5 minutes of roasting add wonderful aroma. After roasting, enhance with lemon juice, balsamic glaze, or toasted nuts.