Roasted Brussels Sprouts (Printable)

Golden, caramelized Brussels sprouts with crispy edges and tender centers. Seasoned to perfection for an irresistible side.

# 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 (optional)
06 - 1/4 tsp smoked paprika (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and any optional seasonings until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring once halfway, until the sprouts are golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve hot.

# Expert Tips:

01 -
  • Roasting transforms the flavor completely no more bitter boiled sprouts
  • The edges get crispy and almost candy like while centers stay tender
  • They reheat beautifully so you can make them ahead for dinner parties
02 -
  • Crowding the pan actually helps here because the sprouts steam slightly first then crisp up
  • Don't skip the flip halfway through or you'll miss out on even browning
  • The outer leaves that fall off and get extra crispy are the best part so dont toss them
03 -
  • Dry your sprouts thoroughly after washing so they roast instead of steam
  • Use a rimmed baking sheet because the sprouts shrink and release some oil
  • Let the pan preheat in the oven for extra crispy results
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