Roasted Brussels Sprouts

My neighbor dropped off a bag of Brussels sprouts from her garden one October afternoon, and I had no idea what to do with them. I'd only ever had the mushy boiled kind at holiday dinners, so I was skeptical. But I tossed them with olive oil, cranked up the oven, and let them roast until the edges turned dark and crispy. The smell alone changed my mind before I even tasted one.

I started making these every Sunday to meal prep for the week, and my partner would sneak them straight off the pan before I could even plate them. Now I double the batch because half of them never make it to the table. They've become the side dish that converts people who swear they hate Brussels sprouts.

Ingredients

• Brussels sprouts: Choose firm, bright green ones and trim the stems before halving them so they roast evenly and get those crispy cut sides.
• Olive oil: This is what helps them caramelize and crisp up in the oven, so don't skimp or use cooking spray.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness shine through once they roast.
• Garlic powder: A little goes a long way and adds a warm, savory depth without overpowering the sprouts.
• Crushed red pepper flakes: Optional, but they add a subtle kick that balances the sweetness beautifully.
• Balsamic glaze or lemon juice: A finishing touch that brightens everything up and adds a glossy, professional look.

Instructions

Prep the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Toss and season:

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and red pepper flakes until every piece is coated. Use your hands if you need to, it works better than a spoon.

Arrange for maximum crisp:

Spread them in a single layer on the baking sheet, cut side down. This is the secret to getting those deep golden, caramelized edges.

Roast and stir:

Roast for 20 to 25 minutes, giving the pan a shake or stir halfway through so they brown evenly. You want them golden and crispy on the edges, tender inside.

Finish and serve:

Pull them out when they're perfectly crisp, then drizzle with balsamic glaze or a squeeze of lemon juice if you like. Serve them hot, straight from the oven.

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I brought these to Thanksgiving one year as a backup side, and they were gone before the turkey was carved. My aunt asked for the recipe three times, convinced I'd added bacon or butter. It was just heat, oil, and a little patience. Sometimes the simplest things surprise you the most.

Flavor Variations

For a richer version, sprinkle grated Parmesan over the sprouts during the last 5 minutes of roasting so it melts and crisps up. You can also toss in chopped pecans or walnuts halfway through for crunch, or add dried cranberries right before serving for a sweet contrast. I've even stirred in crispy bacon bits when I'm feeling indulgent, and it never disappoints.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to 3 days, though they're best fresh. To reheat, spread them on a baking sheet and pop them back in a hot oven for 5 to 7 minutes instead of microwaving, which makes them soggy. I've also chopped up cold leftovers and tossed them into grain bowls or scrambled eggs the next morning.

Serving Suggestions

These Brussels sprouts pair beautifully with roasted chicken, grilled steak, or baked salmon for a simple weeknight dinner. They also work as a topping for grain bowls with quinoa or farro, or alongside mashed potatoes and gravy during the holidays. Sometimes I just eat them straight from the pan with a fork while standing at the stove.

• Serve them warm as a side for roasted meats or fish.
• Add them to grain bowls with tahini or a lemon vinaigrette.
• Toss leftovers into salads or breakfast scrambles for extra flavor.

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This recipe taught me that vegetables don't have to be complicated to be crave worthy. A hot oven, good olive oil, and a little patience turn something simple into something you'll want to make again and again.

Recipes Q&A

→ How do I get Brussels sprouts crispy?

Roast them cut side down on a hot baking sheet and avoid overcrowding for maximum caramelization and crisp edges.

→ Can I add extra flavors to this dish?

Yes, sprinkle grated Parmesan cheese in the last minutes of roasting or add nuts and dried cranberries for texture and sweetness.

→ What is the best oil to use for roasting Brussels sprouts?

Olive oil works well, providing a nice flavor while helping the sprouts caramelize evenly during roasting.

→ How long should I roast Brussels sprouts?

Roast for 20–25 minutes at 220°C (425°F), stirring halfway through to ensure even cooking and browning.

→ Are these sprouts suitable for special diets?

Yes, this preparation is vegetarian, gluten-free, and low carb, making it compatible with various dietary needs.