Roasted Brussels Sprouts

My grandmother used to say Brussels sprouts were the vegetable everyone loved to hate, usually because they had been boiled into submission. That changed for me during a rainy November evening when I finally roasted them instead. The kitchen filled with this incredible nutty, caramelized aroma that had my roommate poking her head in, genuinely curious about what smelled so good.

Last Thanksgiving, I made a double batch and they disappeared faster than the turkey. My cousin who literally picks vegetables out of everything went back for thirds. Now I make them year round, not just for holidays.

Ingredients

• 500 g (1 lb) Brussels sprouts: Fresh, firm sprouts with tight leaves work best. Trim the stem end and cut them in half so more surface area gets crispy and golden.
• 2 tbsp olive oil: Enough to coat each sprout without greasiness. Avocado oil works too if you need a higher smoke point.
• 1/2 tsp sea salt: Kosher salt works great here too. This is not the time to be shy with seasoning.
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a difference. Pre ground loses its punch too quickly.
• 1/4 tsp garlic powder: Optional but adds a subtle savory depth that complements the sprouts natural sweetness.
• 1/4 tsp smoked paprika: Also optional, but this is what makes people ask what your secret ingredient is.

Instructions

Get your oven ready:

Preheat to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Coat the sprouts:

In a large bowl, toss the halved Brussels sprouts with olive oil and all seasonings until every piece is glistening.

Arrange for maximum crispiness:

Spread them cut side down in a single layer. Crowding the pan will steam them instead of roasting, so use two pans if needed.

Roast until golden:

Cook for 20 to 25 minutes, flipping them halfway through. Look for deeply caramelized edges and some crispy, almost charred leaves.

Serve immediately:

Transfer to a serving dish while hot. They lose their irresistible crunch as they sit.

Save

I once tried to save time by roasting whole sprouts and learned my lesson. The outside burnt before the inside cooked through. Now I always halve them, no matter how small they are.

The Secret to Extra Crispy Leaves

Some leaves will naturally fall off while you are cutting the sprouts in half. Do not throw them away. Scatter those loose leaves on the baking sheet. They turn into the most incredible Brussels sprout chips, all salty and shatteringly crisp. My niece picks them off before dinner even starts.

Serving Ideas That Elevate Everything

A squeeze of fresh lemon juice right before serving cuts through the richness and brightens everything. Balsamic glaze drizzled over the top adds a sweet tangy contrast. During winter, I sometimes toss in some pomegranate seeds for color and tart little bursts.

Make Ahead and Storage

You can trim and halve the sprouts a day ahead, storing them in the fridge. But do not dress them until right before roating or they will get soggy. Leftovers keep in the refrigerator for up to 3 days, though they are definitely best fresh from the oven.

• Reheat at 200°C (400°F) for about 10 minutes to regain some of the original crispiness
• Cold roasted sprouts make a surprisingly good addition to grain bowls or salads the next day
• Freezing is not recommended as the texture becomes unpleasantly mushy when thawed

Save

Sometimes the simplest preparations are the most revealing. This recipe taught me that Brussels sprouts were never the problem. They just needed the right treatment to shine.

Recipe FAQs

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

Spread halved sprouts cut side down in a single layer on a hot baking sheet. Roast at 220°C (425°F) for 20–25 minutes without overcrowding the pan. This high-heat method creates caramelized edges and crispy exteriors while keeping interiors tender.

→ Should I cut Brussels sprouts in half before roasting?

Yes, halving Brussels sprouts increases surface area for better caramelization and allows heat to penetrate more evenly. The flat cut side gets beautifully browned and crispy, creating a contrast with the tender interior.

→ What seasonings work best with roasted Brussels sprouts?

Sea salt and freshly ground black pepper are essential. For extra depth, add garlic powder or smoked paprika. After roasting, enhance with lemon juice brightness or balsamic glaze sweetness. Parmesan or toasted nuts add delicious texture and richness.

→ Why do my roasted sprouts taste bitter?

Overcooking can cause bitterness. Roast just until golden brown, about 20–25 minutes. Also, choose smaller, compact sprouts as they tend to be sweeter. Trimming the stem end and removing any yellow outer leaves helps ensure the best flavor.

→ Can I prepare these sprouts ahead of time?

Yes, 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 crispiest results. Leftovers reheat well at 180°C (350°F) for 5–10 minutes.