Crispy Roasted Brussels Sprouts

I used to be one of those people who wrinkled their nose at Brussels sprouts, probably because I'd only ever had them boiled into sad, mushy spheres. Then my roommate started roasting them on sheet pans while we caught up on our days, and the smell would eventually pull both of us into the kitchen, poking at the crispy bits. Something about that high heat transforms bitter cabbage into something that tastes almost candy like, with these irresistible golden edges that make you burn your fingertips stealing them straight from the pan.

My dad still talks about the first time I served these at Sunday dinner, mostly because he kept asking what restaurant we'd ordered them from. Watching someone who swore he hated Brussels sprouts his entire life go back for thirds was one of those tiny kitchen victories that stuck with me. Now they're the one vegetable I can put on the table without anyone complaining, and somehow there's never any left for lunch the next day.

Ingredients

• Brussels sprouts: Fresh, tight sprouts without yellowing leaves will caramelize best, and cutting them in half gives you more surface area for that crispy edge action
• Olive oil: Dont be shy with it, that fat is what helps the sprouts get properly golden and helps the seasonings actually stick
• Sea salt: Coarse salt gives you these little crunchy pockets of salty brightness that cut through the bitterness
• Black pepper: Freshly cracked makes such a difference here, adding a gentle heat that wakes everything up
• Garlic powder: Totally optional but if you're going to use it, toss it with the sprouts before roasting so it doesn't burn
• Smoked paprika: Another add on that gives this subtle smoky depth, like you grilled them instead of roasted them

Instructions

Get your oven cranking:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is basically nonexistent

Coat everything evenly:

Toss those halved sprouts in a large bowl with olive oil, salt, pepper, and any optional seasonings until every piece is glistening

Arrange for maximum crispy potential:

Spread them cut side down in a single layer, giving each sprout its own personal space on the baking sheet

Let the oven work its magic:

Roast for 20 to 25 minutes, stirring once halfway through, until you've got golden brown caramelization happening on those edges

Serve them while they're still hot:

Transfer to your serving dish immediately, maybe with that optional finish, and watch people suddenly love Brussels sprouts

Save

Last Thanksgiving, my cousin grabbed the serving spoon for these before the turkey even made it to the table, and I think that's when I realized this recipe had graduated from side dish to main event status. There's something deeply satisfying about converting Brussels sprouts skeptics one golden, caramelized piece at a time.

The Secret to Perfect Caramelization

I've learned that cutting all the sprouts to roughly the same size means they finish roasting at the same time, so you don't end up with some burnt and some undercooked. And that cut side down arrangement? That's not just for looks, it's where all the maillard reaction magic happens, creating that almost candy like sweetness that makes people forget they're eating cabbage.

Make Ahead Wisdom

You can totally trim and halve the sprouts a day ahead, keeping them in a sealed container in the fridge, which makes the actual cooking part feel practically effortless. I've also roasted them a few hours before serving and then given them a quick 5 minute blast in a hot oven to recrisp, and they come back to life beautifully without that sad reheated vegetable texture.

Flavor Variations That Work

Sometimes I'll toss them with balsamic vinegar during the last 5 minutes of roasting, creating this sticky, tangy glaze that makes them feel fancy restaurant worthy. Other times, a handful of grated Parmesan gets sprinkled on right when they come out of the oven, melting into all the little crevices and adding this salty, nutty richness that's completely addictive.

• Lemon juice adds brightness that cuts through the richness if you're serving these alongside a heavy main dish
• Toasted walnuts or pecans stirred in at the end add this great crunch contrast to the tender sprouts
• A drizzle of good quality balsamic glaze right before serving makes these look and taste like something from a fancy dinner party

Save

These are the kind of vegetables that somehow manage to be both comfort food and something you'd proudly serve to the pickiest eater at your table. Hope they become a regular in your rotation like they have in mine.

Recipe FAQs

→ How do you achieve crispy Brussels sprouts?

Roasting at a high temperature around 220°C (425°F) with olive oil helps create a golden, crispy exterior while keeping the inside tender.

→ What seasonings complement Brussels sprouts best?

Simple options like sea salt and black pepper work well; garlic powder and smoked paprika add a smoky, savory depth.

→ Can I prepare these sprouts vegan-friendly?

Yes, by omitting cheese or dairy-based toppings, this dish remains plant-based and delicious.

→ What variations can enhance flavor before serving?

Add a splash of lemon juice or a drizzle of balsamic glaze to brighten flavors. Toasted nuts or grated Parmesan boost richness.

→ How should Brussels sprouts be prepared for even cooking?

Trim and halve them, then spread cut side down on a baking sheet to promote even roasting and caramelization.