Roasted Brussels Sprouts Halves (Printable)
Crispy, tender sprouts roasted with olive oil and spices. A simple, flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 1.1 lb Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tbsp olive oil
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:
01 - Set oven to 425°F. Line a baking sheet with parchment paper to ensure easy cleanup.
02 - Trim stem ends and discard any yellow or tough outer leaves. Halve each sprout lengthwise.
03 - In a large bowl, toss sprouts with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
04 - Place sprouts cut side down in a single layer on the prepared baking sheet.
05 - Roast for 22 to 25 minutes, flipping halfway, until edges are golden brown and crispy.
06 - Transfer to serving dish. Optionally season with extra salt or lemon juice. Serve warm.
# Expert Advice:
01 -
- They're foolproof enough for a weeknight but impressive enough to serve at dinner without apology.
- The caramelized edges get addictive, and you'll find yourself reaching for just one more.
- Everything happens on one pan, which means minimal cleanup and maximum flavor.
02 -
- Moisture is the enemy of crispiness, so pat the sprouts dry after cutting and don't overcrowd the pan.
- Flipping halfway through sounds optional but it makes a real difference in achieving that two-sided golden brown that makes them actually memorable.
- A hot oven is non-negotiable; if yours runs cold, you might need to add a few minutes to the cook time.
03 -
- Buy Brussels sprouts with tight leaves and avoid any with soft spots, because quality ingredients shine through when you're cooking this simply.
- If you find yourself with particularly large sprouts, quarter them instead of halving so everything cooks at the same rate.