Roasted Brussels Sprouts

My roommate sophomore year of college made these every Sunday evening while we studied, filling our tiny apartment with this incredible nutty, caramelized aroma that made me actually crave vegetables for the first time in my life. Id watch from the doorway as she shook the pan, those little cabbage halves sizzling away until they turned the most gorgeous golden brown. Now its the one vegetable dish that actually gets fought over at the dinner table.

Last Thanksgiving my uncle who has spent 40 years avoiding Brussels sprouts at all costs went back for thirds of these, completely silent except for the crunching. My aunt later texted me demanding the recipe because apparently he never does that with vegetables.

Ingredients

• Brussels sprouts: Fresh ones feel heavy for their size with tight, bright green leaves avoid any with yellowing or loose outer layers
• Olive oil: Helps the sprouts get those crispy brown edges that taste like candy, so dont be shy with it
• Sea salt: Coarse salt sticks better than fine table salt and gives you those perfect little salty crystals on each bite
• Freshly ground black pepper: The freshly cracked stuff has way more flavor and heat than pre ground pepper sitting in your cupboard
• Garlic powder: Totally optional but adds a savory background note that makes people wonder what your secret ingredient is
• Smoked paprika: Just a tiny dusting gives this incredible smoky depth that pairs beautifully with the sprouts natural sweetness

Instructions

Get your oven ready:

Crank that oven to 220°C (425°F) because we need serious heat to get that caramelization going, and line your baking sheet with parchment to make cleanup ridiculously easy.

Prep the sprouts:

Cut off the tough bottom end, peel off any sad looking outer leaves, then slice each sprout in half through the core so they lay flat.

Coat everything:

Dump the sprouts in a big bowl, drizzle with olive oil, then sprinkle with salt, pepper, and whatever optional seasonings youre feeling toss until every piece is glistening.

Arrange for maximum crispiness:

Spread the sprouts cut side down on your baking sheet in a single layer without overlapping, because crowding the pan is the fastest way to end up with steamed soggy sprouts instead of crispy ones.

Roast to golden perfection:

Slide them into the hot oven for 20 to 25 minutes, but halfway through grab a spatula and give the pan a good shake to expose new surfaces to the heat.

Serve them up:

Youre looking for deep golden brown edges and tender insides, then transfer them to a nice serving dish and get them to the table while theyre still hot and crispy.

Save

These became my go to for dinner parties after the night I made them for a group of friends and we all just stood around the kitchen island eating them straight off the baking sheet with our fingers, burning our mouths because we couldnt wait for them to cool down.

Getting The Perfect Sear

The difference between good and great roasted Brussels sprouts comes down to heat management and pan placement. I learned this the hard way after years of producing pale, limp sprouts that nobody wanted seconds of. Now I always put my baking sheet on the lowest oven rack for the first half of cooking, then move it to the top rack for the final 10 minutes to really drive home that crispy browning.

Flavor Variations That Work

Sometimes I toss in some balsamic vinegar during the last 5 minutes of roasting, watching it bubble and reduce into a sticky glaze that clings to every sprout. Other times I sprinkle crumbled bacon over the top during the final minutes, letting the fat render down and coat everything in salty, smoky goodness. My favorite winter version involves tossing them with maple syrup before roasting for this incredible sweet and salty combination that feels like fancy restaurant food but takes zero extra effort.

Make Ahead Strategy

You can trim and halve the sprouts up to two days ahead, storing them in a sealed container in the refrigerator with a paper towel to absorb excess moisture. Just toss them with oil and seasonings right before roasting so they dont get soggy from sitting too long.

• Leftovers reheat surprisingly well in a hot skillet for about 5 minutes, bringing back some of that crispy texture
• These sprouts actually taste pretty good cold, like right out of the refrigerator the next morning
• If youre doubling the recipe for a crowd, use two baking sheets instead of crowding one

Save

Hope these become your new favorite way to eat Brussels sprouts, just like they did for that skeptical uncle of mine.

Recipe Help & Answers

→ Why are my roasted sprouts bitter?

Bitterness often comes from overcooking. Roast at high heat for just 20-25 minutes until golden brown. Avoid overcrowding the pan, which steams instead of roasting, and choose fresh, bright green sprouts without yellowing or wilted leaves.

→ Should I boil Brussels sprouts before roasting?

No need to boil first. Roasting raw sprouts yields better texture and flavor. The dry heat creates crispy edges and caramelization that boiling can't achieve. Simply trim, halve, toss with oil, and roast directly.

→ How do I get crispy edges?

Arrange sprouts cut-side down in a single layer on a preheated baking sheet. Don't overcrowd—air circulation is key for crisping. Roast at 220°C (425°F) and resist stirring until halfway through cooking time.

→ What seasonings work best?

Sea salt and black pepper are essential. Garlic powder adds savory depth, while smoked paprika brings subtle smokiness. After roasting, finish with lemon juice brightness, balsamic glaze sweetness, or Parmesan for umami richness.

→ Can I prepare these ahead?

Trim and halve sprouts up to a day in advance, storing in an airtight container. Toss with oil and seasonings just before roasting for best texture. Already roasted sprouts reheat well at 200°C (400°F) for 5-10 minutes.