Roasted Brussels Sprouts (Printable)

Crispy, caramelized Brussels sprouts roasted with olive oil and spices, perfect as a flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder (optional)
06 - 1/4 tsp crushed red pepper flakes (optional)

→ Finishing

07 - 1 tbsp balsamic glaze or lemon juice (optional)

# How to Make It:

01 - Preheat 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, garlic powder, and red pepper flakes until evenly coated.
03 - Spread Brussels sprouts in a single layer on the baking sheet, cut side down to enhance caramelization.
04 - Roast for 20 to 25 minutes, stirring or shaking the pan halfway through, until edges are golden and crispy.
05 - Remove from oven and drizzle with balsamic glaze or lemon juice if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The high heat transforms bitter sprouts into sweet, caramelized bites with crispy edges that disappear fast.
  • It takes less than 10 minutes to prep, and the oven does all the work while you handle everything else.
  • You can dress them up with cheese, nuts, or a drizzle of balsamic, or keep them simple and perfect on their own.
02 -
  • Don't overcrowd the pan or they'll steam instead of roast, and you'll lose that crispy caramelization.
  • Cutting them in half and placing them cut side down is non negotiable if you want those sweet, charred edges.
  • If your sprouts are different sizes, separate the smaller ones and pull them out a few minutes early so they don't burn.
03 -
  • Use a hot oven and don't open the door too early, the high heat is what creates that caramelized sweetness.
  • If you want them extra crispy, roast them a few minutes longer and watch closely so they don't burn.
  • Taste one before serving and adjust the seasoning, a pinch more salt or a squeeze of lemon can make all the difference.

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