Roasted Brussels Sprouts Simple

I discovered the magic of Brussels sprouts on a foggy Tuesday when my neighbor dropped off a bag from her garden. I'd spent years convinced they were bitter and mushy, but she insisted I roast them with just oil and salt. Twenty minutes in the oven later, my kitchen smelled incredible—nutty, almost caramelized—and I pulled out a sheet of golden, crispy-edged little cabbages that tasted nothing like the Brussels sprouts I remembered. One bite and I was hooked. Now they're the first thing I make when I want something that feels fancy but takes almost no effort.

I made these for Thanksgiving last year when my partner's family came over, and I remember his dad going back for thirds without saying a word. He just kept reaching for more, and finally admitted he'd hated Brussels sprouts his whole life. Watching someone discover that vegetables could actually be delicious because of how they're cooked, not in spite of it, felt oddly meaningful standing there at the stove.

Ingredients

• Brussels sprouts, 500 g (1 lb) trimmed and halved: Halving them flat side down is key—that cut side is where all the caramelization magic happens, so don't skip it even if you're tempted to just quarter them.
• Olive oil, 2 tbsp: Use something you actually like the taste of, because the oil carries so much of the flavor here; cheap oil will taste cheap.
• Sea salt, 1/2 tsp: This is your base seasoning, so don't rush it or eyeball it too much.
• Freshly ground black pepper, 1/4 tsp: Fresh pepper matters more than most people think—pre-ground tastes dusty compared to what a quick grind gives you.
• Garlic powder, 1/4 tsp (optional): Adds earthiness without making things wet, which is exactly what you want in a high-heat roast.
• Smoked paprika, 1/4 tsp (optional): If you use this, it gives a subtle campfire note that people can't quite identify but love.

Instructions

Heat your oven and prep your sheet:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper while it preheats. A hot oven is non-negotiable here—it's the whole reason these get crispy instead of steamed.

Coat everything evenly:

Toss the halved Brussels sprouts in a large bowl with the olive oil, salt, pepper, and any spices you're using. Get your hands in there and make sure every piece is lightly glossy; this is where the flavor distribution starts.

Arrange them cut-side down:

Spread the Brussels sprouts in a single layer on the prepared sheet with the flat, cut sides facing down. Resist the urge to crowd them—they need some breathing room to get crispy, not steamed.

Roast with a stir halfway:

Slide them into the oven for 20–25 minutes, stirring once at the halfway point so the ones on the bottom don't burn. You'll know they're done when the edges are deep golden brown and a fork pierces the center easily.

Serve immediately:

Transfer to a serving dish while they're still warm, because they're at their crispiest right out of the oven.

Save

There's something almost meditative about watching these transform in the oven. The kitchen fills with this warm, caramelized smell that makes everyone come wandering in asking what's cooking. It's the kind of dish that turns a simple weeknight dinner into something that feels intentional and cared for.

The Finishing Touch

Right before serving, consider a squeeze of fresh lemon juice to cut through the richness and brighten everything up, or a drizzle of aged balsamic glaze for depth. The acidity wakes the whole dish up and adds complexity that makes people pause and ask for the recipe.

Making It Your Own

These roasted sprouts are honestly the perfect canvas for additions. I've sprinkled them with grated Parmesan and watched it get slightly crispy in the residual heat, which adds this salty, nutty note that feels indulgent without being heavy. Toasted nuts like almonds or pecans bring crunch and earthiness, while a drizzle of honey at the end bridges sweet and savory in an unexpectedly pleasing way.

Keeping It Simple

The beauty of this recipe is that you don't need much to make it sing. The Brussels sprouts themselves are doing the heavy lifting once they hit that hot oven, and sometimes the simplest versions are the ones people remember. My advice is to master the basic version first, then experiment from there.

• Always use a fresh oven—preheat it fully so the heat hits them immediately and starts the caramelization right away.
• If your Brussels sprouts are on the larger side, you might need to add a few extra minutes to the cooking time, so keep an eye on them.
• Leftover roasted Brussels sprouts are fantastic cold the next day tossed into a salad or grain bowl for extra texture.

Save

This dish has become my secret weapon for making people fall in love with vegetables. Once you nail this technique, you can apply it to almost any vegetable, but Brussels sprouts are where the magic starts.

Recipe Questions & Answers

→ How do you get Brussels sprouts crispy when roasting?

Coating the sprouts evenly with olive oil and roasting them cut side down at a high temperature ensures caramelization and crispiness.

→ Can I add extra flavors to roasted Brussels sprouts?

Yes, ingredients like smoked paprika, garlic powder, lemon juice, or a drizzle of balsamic glaze deepen the flavor profile.

→ Is it better to halve or quarter Brussels sprouts before roasting?

Halving the sprouts promotes even cooking and crisp edges while maintaining a tender interior.

→ What is the ideal oven temperature for roasting Brussels sprouts?

Roasting at 220°C (425°F) helps achieve a golden, caramelized exterior and tender inside.

→ Can roasted Brussels sprouts be made vegan?

Yes, simply omit cheese toppings like Parmesan and use vegan-friendly seasonings.