Save to Pinterest These Brussels sprouts are trimmed, halved, and tossed with olive oil, salt, and pepper before roasting at a high temperature. Roasting develops a crisp exterior and deep caramelized flavors. Optional additions include garlic powder, red pepper flakes, or a finishing drizzle of balsamic glaze or lemon juice. Perfect for a nutritious, easy-to-prepare side that pairs well with meat or grain bowls. Variations like Parmesan cheese, nuts, or dried cranberries can add extra texture and taste.
My brother used to pick Brussels sprouts off his plate like they were tiny green grenades. Then one November I roasted them with olive oil and sea salt, edges gone dark and crispy, and he ate four servings without a word. Sometimes all it takes is high heat and a little patience.
I started making these every Sunday after realizing they were the only green thing my kids would fight over. The smell alone, that roasted garlic and slight char, pulls everyone into the kitchen before dinners even on the table. Now its the one dish I cant skip, even when Im tired.
Ingredients
- Brussels sprouts (500 g, trimmed and halved): Choose firm, bright green sprouts and trim the stems close so the outer leaves stay intact during roasting.
- Olive oil (2 tbsp): This creates the golden crust, so dont skimp or try to go oil-free here.
- Sea salt (1/2 tsp): Coarse salt clings better to the sprouts and gives little bursts of flavor in every bite.
- Black pepper (1/4 tsp, freshly ground): Fresh pepper has a sharper bite that really wakes up the sweetness of roasted vegetables.
- Garlic powder (1/2 tsp, optional): I always add this because it blooms in the oven and smells like comfort.
- Crushed red pepper flakes (1/4 tsp, optional): Just enough heat to surprise your tongue without overwhelming the dish.
- Balsamic glaze or lemon juice (1 tbsp, optional): A bright finish that cuts through the richness and makes the whole thing sing.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. The high heat is what turns ordinary sprouts into crispy, caramelized bites.
- Season the sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, pepper, garlic powder, and red pepper flakes. Use your hands to make sure every piece is coated.
- Arrange for maximum crispiness:
- Spread them in a single layer on the baking sheet, cut side down. This is the secret to those dark, sweet, caramelized edges.
- Roast until golden:
- Roast for 20 to 25 minutes, giving the pan a shake or stir halfway through so they brown evenly. Youll know theyre ready when the edges are deeply golden and crispy.
- Finish and serve:
- Drizzle with balsamic glaze or a squeeze of fresh lemon juice if you want a little brightness. Serve them hot, straight from the oven.
Save to Pinterest The first time I brought these to Thanksgiving, my aunt asked for the recipe three times before dessert. She said she never knew Brussels sprouts could taste like that, like something youd actually crave. I realized then that good food doesnt need to be fancy, it just needs to be made right.
How to Pick the Best Brussels Sprouts
Look for small to medium sprouts that are tight, firm, and bright green. The bigger ones tend to be bitter and take longer to cook through. If the outer leaves are yellowing or loose, pass them by.
Flavor Variations That Work
Ive tossed these with grated Parmesan in the last five minutes of roasting, and the cheese gets crispy and nutty. Chopped pecans or dried cranberries added at the end bring sweetness and crunch. Maple syrup and Dijon mustard whisked together make a glaze that turns this into something almost indulgent.
Storage and Reheating Tips
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or skillet to bring back the crispiness, microwaving will make them soggy.
- Use leftovers in grain bowls with quinoa, roasted chicken, and tahini dressing.
- Chop them up and toss into scrambled eggs or a breakfast hash.
- Serve them cold in a salad with arugula, walnuts, and a tangy vinaigrette.
Save to Pinterest This is the recipe that taught me vegetables dont have to be boring or virtuous. They can be the star of the table.
Recipe FAQs
- → How do I get Brussels sprouts crispy when roasting?
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Toss them with enough olive oil and spread in a single layer cut side down. Roast at a high temperature without overcrowding to ensure crisp edges.
- → Can I add extra flavors to Brussels sprouts?
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Yes, garlic powder, crushed red pepper flakes, balsamic glaze, lemon juice, or Parmesan cheese enhance their natural flavor and add depth.
- → What is the best oven temperature for roasting Brussels sprouts?
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Roasting at 220°C (425°F) promotes caramelization and a crispy texture while keeping the inside tender.
- → How long should I roast Brussels sprouts?
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Roast for 20 to 25 minutes, shaking or stirring halfway through to brown evenly and develop crispiness.
- → Are roasted Brussels sprouts suitable for special diets?
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Yes, they are vegetarian, gluten-free, and low carb by nature. Adding Parmesan affects dairy content, so omit if needed.
