Roasted Brussels Sprouts

I used to be one of those people who turned their nose up at Brussels sprouts, probably because Id only ever had them boiled into sad, gray mush. Then my friend made these for a dinner party and I literally couldnt stop eating them straight off the baking sheet. The way they get all crispy and caramelized at the edges completely changes everything.

Last Thanksgiving I made three batches because everyone kept hovering around the kitchen stealing them off the cooling rack. My brother who hates vegetables texted me the next day for the recipe, which I consider a massive victory.

Ingredients

• Brussels sprouts: Fresh ones feel tight and heavy, and trimming the ends helps them cook evenly
• Olive oil: This creates those crispy edges we all love
• Sea salt: Sprinkle it right before roasting for the best flavor
• Black pepper: Adds a little heat that balances the sweetness
• Garlic powder: Totally optional but gives them a savory depth
• Smoked paprika: Adds this incredible smoky flavor that makes them taste special

Instructions

Heat the oven:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper

Coat the sprouts:

Toss everything in a large bowl until each piece is evenly coated with oil and seasonings

Arrange for crisping:

Spread them cut side down in a single layer for maximum caramelization

Roast until golden:

Cook for 20 to 25 minutes, stirring once halfway through, until they are deeply browned

Serve immediately:

Transfer to a serving dish while they are still hot and crispy

Pin It

My daughter now requests these for her birthday dinner every year, which is funny because she is the pickiest eater I know. Watching her pick the crispy ones off the platter first makes me laugh every single time.

Getting That Perfect Caramelization

The real secret is letting them go a little longer than you think you should. Those dark brown spots are pure flavor.

Easy Flavor Variations

A splash of balsamic glaze or fresh lemon juice right before serving brightens everything up beautifully.

Make Ahead Strategy

You can trim and halve the sprouts up to a day in advance, storing them in water in the refrigerator to keep them fresh.

• Drain and pat them completely dry before roasting
• Let the baking sheet heat up with the oven for extra crispy bottoms
• Serve them the moment they come out of the oven

Pin It

These roasted Brussels sprouts might just convert the biggest skeptics at your table too.

Recipe FAQs

→ How do I get crispy Brussels sprouts?

The key is roasting at high heat (220°C/425°F) with the cut side down. This direct contact with the hot baking sheet creates beautiful caramelization and crispy edges while keeping the interior tender.

→ Should I cut Brussels sprouts in half before roasting?

Yes, halving ensures more surface area for caramelization and helps them cook evenly. The flat cut side becomes wonderfully crispy when placed directly against the hot baking sheet.

→ Why are my roasted Brussels sprouts bitter?

Bitterness usually comes from overcooking or using old sprouts. Look for tight, bright green heads and roast just until golden brown—about 20-25 minutes. The natural sugars develop during roasting, balancing any bitterness.

→ Can I prepare these ahead of time?

You can trim and halve the sprouts a day in advance and store them in the refrigerator. Toss with oil and seasonings just before roasting for the crispiest results.

→ What goes well with roasted Brussels sprouts?

These pair beautifully with roasted meats, grilled fish, or as part of a vegetarian spread. A drizzle of balsamic glaze or squeeze of fresh lemon juice before serving adds bright acidity that complements the caramelized flavors.