Roasted Brussels Sprouts Simple (Printable Version)

Golden roasted Brussels sprouts with crispy edges and natural sweetness, perfect as a flavorful side dish.

# What You 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 (optional)
06 - 1/4 tsp smoked paprika (optional)

# Step-by-Step Guide:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until edges are golden brown and caramelized.
05 - Transfer to a serving dish and serve immediately while hot.

# Expert Advice:

01 -
  • The cut sides get gorgeously caramelized while the insides stay tender, creating this perfect contrast that honestly converts Brussels sprouts skeptics.
  • It's impossibly simple—just toss, spread, and roast—but tastes like you spent way more time in the kitchen than you actually did.
02 -
  • Don't stir them more than once or cover the pan—moisture is your enemy here, and you want dry heat doing the work.
  • Cut them all roughly the same size so they cook evenly; one tiny piece and one huge piece roasting together means something's going to be overdone.
03 -
  • Dry your Brussels sprouts thoroughly before tossing with oil—any water clinging to them will steam instead of roast.
  • Don't be shy with the salt; it won't taste salty, it'll taste like a restaurant-quality version of itself.
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