Roasted Brussels Sprouts

My uncle Dave swore Brussels sprouts were the devil's food until he tasted these at my annual Thanksgiving dinner. The look on his face when he reached for seconds was absolutely priceless. Now he requests them every single year without fail.

Last winter my friend Sarah stayed over during a snowstorm and we ate an entire batch straight from the baking sheet standing by the oven. Something about roasting vegetables makes the whole house feel cozy and safe.

Ingredients

• Brussels sprouts: Fresh tight heads without yellowing leaves work best. Trim the stem end and cut larger ones in quarters for even cooking.
• Olive oil: Really toss those sprouts thoroughly. I learned the hard way that uneven coating means uneven roasting.
• Seasonings: Smoked paprika adds this incredible depth that people cannot quite identify but keep asking about.

Instructions

Get the oven screaming hot:

Preheat to 220°C (425°F) and line your baking sheet. A hot oven is the secret to that perfect caramelization.

Coat everything thoroughly:

Toss those halved sprouts in olive oil and seasonings until every piece glistening. Do not be shy with the tossing.

Lay them out strategically:

Arrange cut side down in a single crowded layer. The slight crowding helps them steam and roast simultaneously.

Roast until golden:

Let them go for 20 to 25 minutes flipping halfway. You want those edges dark and almost crispy.

Serve immediately:

Transfer hot to your serving dish. These taste best straight from the oven while still sizzling.

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My mom finally admitted Brussels sprouts can be delicious after trying these. She had been boiling them for thirty years and wondering why everyone hated them. Sometimes the simplest method changes everything.

The Secret to Crispy Edges

That cut side down placement creates the most beautiful golden crust. It is like little pancakes of flavor on each sprout half.

Seasoning Variations I Love

Sometimes I skip the garlic powder and add everything bagel seasoning instead. The onion and sesame combo is surprisingly perfect with the bitter sweetness of roasted sprouts.

Serving Suggestions

A drizzle of good balsamic glaze right before serving makes these feel fancy enough for dinner parties.

• Lemon juice cuts through the richness beautifully
• Toasted walnuts add incredible crunch
• Shaved Parmesan melts slightly on hot sprouts

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There is something deeply satisfying about transforming the most hated vegetable into something people actually crave. That is the kind of kitchen magic that keeps me cooking.

Recipe Help & Answers

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat and proper spacing. Roasting at 220°C (425°F) with cut sides down promotes caramelization and crisping. Arrange sprouts in a single layer without overcrowding the pan—this allows steam to escape rather than creating a steaming effect that leads to mushiness.

→ Should I blanch Brussels sprouts before roasting?

Blanching isn't necessary for this method. Direct roasting from raw yields better texture and flavor concentration. If you prefer softer interiors, simply extend roasting time by 5-10 minutes. The high heat naturally cooks them through while creating those delicious crispy edges.

→ What seasonings work best with roasted Brussels sprouts?

Simple seasonings let the natural flavors shine. Sea salt and freshly cracked black pepper are essential. Garlic powder and smoked paprika add depth without overpowering. After roasting, fresh lemon juice brightens, while balsamic glaze adds sweet-tart complexity. Fresh herbs like thyme or rosemary work beautifully too.

→ Can I prepare these ahead of time?

You can trim and halve the sprouts up to a day in advance, storing them in an airtight container with a paper towel to absorb moisture. Toss with oil and seasonings just before roasting for best results. Leftovers reheat well at 180°C (350°F) for 10 minutes to restore crispiness.

→ Why are my roasted Brussels sprouts bitter?

Bitterness often comes from overcooking or using sprouts past their prime. Look for tight, bright green heads without yellowing leaves. The high roasting temperature actually reduces bitterness by developing natural sugars through caramelization. If bitter sprouts are a concern, try smaller heads—they tend to be sweeter and milder.

→ What main dishes pair well with roasted Brussels sprouts?

These versatile sprouts complement roasted chicken, pan-seared steak, baked salmon, or pork tenderloin. They're equally at home alongside vegetarian mains like stuffed portobello mushrooms or lentil loaf. Their nutty, caramelized flavors balance rich meats and add substantial texture to lighter plant-based plates.