Crispy Roasted Brussels Sprouts (Printable version)
Crispy Brussels sprouts caramelized to golden perfection, offering a nutritious and flavorful side dish.
# What you need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oil & Seasonings
02 - 3 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
05 - ½ tsp garlic powder (optional)
06 - ¼ tsp chili flakes (optional)
07 - Zest of 1 lemon (optional)
# How To:
01 - Set the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss Brussels sprouts with olive oil, sea salt, black pepper, and optional garlic powder and chili flakes in a large bowl.
03 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal caramelization.
04 - Roast for 20–25 minutes, stirring once halfway through, until the sprouts are golden brown and crispy at the edges.
05 - Remove from oven and, if using, sprinkle lemon zest before serving.
# Expert Advice:
01 -
- The edges get so crispy they taste like vegetable chips, while the centers stay tender and sweet.
- Its a five ingredient wonder that transforms a misunderstood vegetable into something everyone fights over at dinner.
- You can prep everything in under ten minutes and let the oven do the real work.
02 -
- Crowding the pan traps steam and makes them soggy instead of crispy, so give each sprout some breathing room even if it means using two baking sheets.
- Placing them cut side down is the secret to that irresistible caramelization, so resist the urge to toss them randomly on the pan.
- Dont skip the halfway stir or the bottoms can burn while the tops stay pale.
03 -
- Use the hottest part of your oven, usually the top rack, to get the deepest caramelization and crispiest texture.
- If your sprouts are different sizes, separate them and pull the smaller ones out a few minutes early so nothing burns.
- Toss them with a tiny splash of maple syrup before roasting for a subtle sweetness that balances the char beautifully.