Roasted Brussels Sprouts

I used to be one of those people who wrinkled their nose at Brussels sprouts, probably because Id only ever encountered the boiled-to-death version that smells suspiciously like a middle school cafeteria. That changed during a dinner party where the host served these golden, caramelized little gems that had everyone fighting for the last serving. The smell of roasting vegetables filled the entire apartment, and I couldnt believe how something so simple could taste so complex and deeply satisfying.

Last Thanksgiving, I made these alongside the usual mashed potatoes and stuffing, and honestly, they were the first dish to disappear completely. My uncle who swore he hated Brussels sprouts his entire life went back for thirds. Theres something magical about how roasting concentrates flavors and creates those crispy, almost burnt edges that taste like candy.

Ingredients

• Brussels sprouts: Fresh, tight heads without yellowing leaves work best. The halving helps them cook evenly and creates more surface area for caramelization.
• Olive oil: This isnt just for coating, it helps conduct heat and contributes to that crispy exterior. Dont be shy with it.
• Sea salt: Coarse salt adheres better than table salt and provides those satisfying little crunches throughout.
• Black pepper: Freshly cracked makes a noticeable difference in depth of flavor.
• Garlic powder: Optional, but adds a savory backbone without burning like fresh garlic might at high temperatures.
• Smoked paprika: My secret addition for a subtle smokiness that makes people ask whats your special ingredient.

Instructions

Get your oven hot:

Preheat to 220°C (425°F). Line a baking sheet with parchment paper for easier cleanup, though a little oil on the pan works too.

Coat the sprouts:

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and any optional seasonings. Use your hands to ensure every piece gets evenly coated.

Arrange for success:

Spread them cut side down in a single layer on the baking sheet. This positioning is crucial for getting those beautifully caramelized flat surfaces.

Roast until golden:

Cook for 20 to 25 minutes, stirring once halfway through. You want deep brown edges and tender centers.

Serve immediately:

Transfer to a serving dish while still hot. They lose their magical crisp texture as they cool.

Save

These sprouts have become my go to whenever I need a vegetable that feels special enough for guests but simple enough for Tuesday dinner. Something about the combination of crispy edges and tender centers just works.

Making Ahead

You can trim and halve the sprouts up to a day in advance, storing them in an airtight container in the refrigerator. The roasting happens so quickly that theres no need to cook them ahead. Reheated roasted sprouts never quite recapture that initial crunch.

Flavor Variations

A drizzle of balsamic glaze right before serving adds acidity and sweetness that plays beautifully against the earthy sprouts. Fresh lemon juice works similarly if you prefer something brighter. Grated Parmesan melted over the hot sprouts creates a salty, umami rich crust. Toasted walnuts or pecans add crunch and complement the nuttiness that develops during roasting.

Perfect Pairings

These sprouts hold their own alongside roasted chicken, grilled steak, or even as part of a vegetarian grain bowl. The sweetness also pairs surprisingly well with slightly spicy dishes. I love them with a simple weeknight pasta or as part of a holiday spread.

• They reheat reasonably well in a 200°C oven for about 5 minutes
• Double the recipe because leftovers rarely happen
• The high heat might set off smoke alarms in sensitive kitchens

Save

Once you taste properly roasted Brussels sprouts, youll understand why people who claim to hate them have probably just never had them prepared this way. Simple ingredients, high heat, and patience create something extraordinary.

Recipe Questions & Answers

→ How do I get crispy Brussels sprouts?

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

→ Should I cut Brussels sprouts in half before roasting?

Yes, halving Brussels sprouts ensures even cooking and maximizes surface area for caramelization. The flat cut side gets beautifully crispy and golden while creating more edges to hold seasonings.

→ What seasonings work best with roasted Brussels sprouts?

Simple sea salt and black pepper highlight the natural flavor, while garlic powder adds depth and smoked paprika provides subtle smokiness. After roasting, try fresh lemon juice or balsamic glaze for brightness, or Parmesan for savory richness.

→ How long should Brussels sprouts roast?

Roast Brussels sprouts for 20-25 minutes at 220°C (425°F), stirring halfway through. They're done when edges are deeply golden and caramelized. Don't rush—the browning creates the sweet, nutty flavor that makes them irresistible.

→ Can I prepare these ahead of time?

Trim and halve the sprouts up to a day in advance, storing them in an airtight container in the refrigerator. Toss with oil and seasonings just before roasting for the best texture and flavor. Leftovers reheat well in the oven or air fryer.