Roasted Brussels Sprouts

Instructions

1. 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. 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. 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. 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. 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. 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. 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.

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