Crispy Roasted Brussels Sprouts (Printable)

Crispy Brussels sprouts roasted to caramelized edges for a sweet, nutty side.

# Required Ingredients:

→ 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)

# Directions:

01 - Preheat the oven to 425°F. 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 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve while hot.

# Expert Suggestions:

01 -
  • They taste nothing like the Brussels sprouts you might remember from childhood—sweet, nutty, and genuinely craveable.
  • Twenty-five minutes and you have a side dish that feels fancy but requires almost no skill.
  • The cut surfaces get impossibly crispy while the insides stay tender, creating this perfect textural contrast.
02 -
  • Don't crowd the pan—if you pile Brussels sprouts on top of each other, they steam instead of roast, and you'll end up with mushy disappointment.
  • The cut side down is non-negotiable; that's where the heat caramelizes the natural sugars and creates the texture that makes people actually want to eat these.
  • If your oven runs cool, check them at 20 minutes; if it runs hot, they might be done sooner—ovens vary wildly.
03 -
  • Dry the Brussels sprouts with a paper towel after trimming; any moisture keeps them from crisping properly in the oven.
  • Don't stir them until the halfway mark—let them develop that golden crust undisturbed, then give them a good shake to roast the other sides evenly.
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