Roasted Brussels Sprouts (Printer-Friendly)

Golden, crispy sprouts with caramelized edges and natural sweetness.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tbsp olive oil

→ Seasonings

03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder
06 - 1/4 tsp smoked paprika

# Direction Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring once halfway, until the sprouts are golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve hot.

# Expert Advice:

01 -
  • High heat transforms these little cabbages into crispy, sweet morsels that even sprout skeptics cannot resist
  • The hands off prep means you can focus on the main dish while the oven does all the work
02 -
  • Cut side down placement is non negotiable if you want those gorgeous caramelized flat bottoms
  • Do not overcrowd the pan or you will end up with steamed sprouts instead of roasted ones
03 -
  • Dry the sprouts thoroughly after washing to ensure they roast instead of steam
  • Let your baking sheet get hot in the oven while preheating for an extra crispy bottom
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