Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lb Brussels sprouts trimmed and halved lengthwise; 3 tbsp olive oil; 0.75 tsp kosher salt; 0.5 tsp black pepper freshly ground; 0.5 tsp garlic powder; 1 tbsp lemon juice freshly squeezed; 2 tbsp Parmesan cheese finely grated

Side35 min4 servingsEasy

About this recipe

Crispy on the outside, tender on the inside — these classic roasted Brussels sprouts are the side dish that converts even the pickiest eaters. A hot oven, a good toss in olive oil, and a little patience are all it takes to coax out their natural sweetness and develop those irresistible caramelized edges. Simple, reliable, and endlessly versatile.

Instructions

1
Preheat your oven to ![425°F]. Place a large baking sheet inside the oven while it preheats — a hot pan is the key to getting crispy, caramelized sprouts instead of steamed ones.
2
Trim the tough stem end off each brussels sprouts, remove any yellowed or loose outer leaves, and slice each one in half lengthwise through the stem. Try to keep them a similar size so they cook evenly — if any are very large, quarter them.
3
Pat the halved brussels sprouts dry with paper towels. This step is important — moisture is the enemy of crispiness. Transfer them to a large mixing bowl.
4
Drizzle the olive oil over the sprouts, then sprinkle with kosher salt, black pepper, and garlic powder. Toss well until every sprout is evenly coated. Don't skip the tossing — bare spots won't brown.
5
Carefully remove the hot baking sheet from the oven using oven mitts. Spread the brussels sprouts out in a single layer, cut-side DOWN. Make sure they are not crowded or overlapping — use two pans if needed. Crowding causes steaming, not roasting.
6
Roast for 20–25 minutes, without stirring for the first 15 minutes to let the cut sides develop a deep golden-brown crust. After 15 minutes, check the bottoms — if they are nicely browned, give the pan a shake or flip a few sprouts. Continue roasting until the outer leaves are crispy and the cut sides are deeply caramelized.
7
Remove from the oven and immediately squeeze fresh lemon juice over the top if using — the acidity brightens all the flavors. Transfer to a serving platter, shower with grated Parmesan cheese if desired, and serve right away while hot and crispy.

Roasted Brussels Sprouts

Side35 min4 servingsEasy

About this recipe

Instructions

1
Preheat your oven to ![425°F]. Place a large baking sheet inside the oven while it preheats — a hot pan is the key to getting crispy, caramelized sprouts instead of steamed ones.
2
Trim the tough stem end off each brussels sprouts, remove any yellowed or loose outer leaves, and slice each one in half lengthwise through the stem. Try to keep them a similar size so they cook evenly — if any are very large, quarter them.
3
Pat the halved brussels sprouts dry with paper towels. This step is important — moisture is the enemy of crispiness. Transfer them to a large mixing bowl.
4
Drizzle the olive oil over the sprouts, then sprinkle with kosher salt, black pepper, and garlic powder. Toss well until every sprout is evenly coated. Don't skip the tossing — bare spots won't brown.
5
Carefully remove the hot baking sheet from the oven using oven mitts. Spread the brussels sprouts out in a single layer, cut-side DOWN. Make sure they are not crowded or overlapping — use two pans if needed. Crowding causes steaming, not roasting.
6
Roast for 20–25 minutes, without stirring for the first 15 minutes to let the cut sides develop a deep golden-brown crust. After 15 minutes, check the bottoms — if they are nicely browned, give the pan a shake or flip a few sprouts. Continue roasting until the outer leaves are crispy and the cut sides are deeply caramelized.
7
Remove from the oven and immediately squeeze fresh lemon juice over the top if using — the acidity brightens all the flavors. Transfer to a serving platter, shower with grated Parmesan cheese if desired, and serve right away while hot and crispy.