Crispy Roasted Brussels Sprouts

I used to push Brussels sprouts around my plate as a kid, but everything changed when I learned to roast them properly. The first batch I made as an adult came out so crispy and sweet that I stood at the counter eating them straight from the pan. Now they disappear faster than I can make them, and I always roast extra because someone will inevitably sneak a few before dinner even starts.

I made these for a family gathering once, and my uncle who swore he hated Brussels sprouts went back for seconds without realizing what he was eating. When I told him, he just shrugged and said these dont count, theyre too good. That moment taught me that the right technique can completely transform an ingredient.

Ingredients

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and dont skip trimming the stems so they sit flat for better browning.
• Olive oil: This carries the heat and helps create those crispy, golden edges we're after, so use enough to coat them well.
• Sea salt: It draws out moisture and enhances the natural sweetness that develops during roasting.
• Black pepper: Freshly ground adds a subtle bite that balances the caramelized flavor beautifully.
• Garlic powder: Optional but recommended, it adds a savory depth without the risk of burning fresh garlic would bring.
• Chili flakes: A little heat wakes up the whole dish, but you can leave them out if you prefer things mild.
• Lemon zest: A bright finish that cuts through the richness and makes everything taste fresher.

Instructions

Preheat and Prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is the secret to getting those crispy, caramelized edges.

Season the Sprouts:

Toss the halved sprouts in a big bowl with olive oil, salt, pepper, and any optional seasonings until every piece is well coated. Dont be shy with the oil, it helps them crisp up.

Arrange for Roasting:

Spread them out in a single layer on your baking sheet, making sure the cut sides face down. This contact with the hot pan is what creates that irresistible golden crust.

Roast Until Golden:

Let them roast for 20 to 25 minutes, giving them a stir halfway through so they brown evenly. Youll know theyre ready when the edges are dark and crispy.

Finish and Serve:

Pull them from the oven and sprinkle with lemon zest if youre using it. Serve them hot while theyre still at their crispiest.

Save

There was a winter evening when I served these alongside roasted chicken, and the kitchen smelled so good that my neighbor knocked on the door to ask what I was making. We ended up sharing dinner, and these sprouts were the star of the conversation. Its funny how a simple vegetable can bring people together like that.

Serving Suggestions

These sprouts are incredibly versatile and work alongside just about anything. I love serving them with roasted meats, grilled fish, or even as part of a grain bowl with quinoa and tahini. They also make a great addition to a holiday table, and Ive found they hold up well even when made a bit ahead and reheated quickly in a hot oven.

Flavor Variations

Once you master the basic technique, you can take these in so many directions. A drizzle of balsamic glaze right before serving adds tangy sweetness, or you can toss them with grated Parmesan while theyre still hot so it melts into the crevices. Ive also stirred in toasted pecans and dried cranberries for a festive twist that feels special without extra effort.

Storage and Reheating

Leftover sprouts keep in the fridge for up to three days, though they lose some crispness. To bring them back to life, spread them on a baking sheet and reheat in a hot oven for about five minutes rather than microwaving them. I sometimes chop up leftovers and toss them into a morning scramble or grain salad, and they add great flavor and texture.

• Store in an airtight container in the refrigerator.
• Reheat in a 200°C (400°F) oven to restore crispness.
• Avoid microwaving if you want to keep any of that roasted texture.

Save

These roasted sprouts have become one of those recipes I make without thinking, and they never disappoint. I hope they become a staple in your kitchen too.

Recipe FAQs

→ How do I achieve crispy edges on Brussels sprouts?

Cutting the sprouts in half and roasting them cut side down on a hot baking sheet helps caramelize their edges, bringing out crispiness.

→ Can I use different oils for roasting?

Yes, olive oil is standard, but avocado oil offers a milder flavor and also works well for high-heat roasting.

→ What optional seasonings enhance the flavor?

Garlic powder, chili flakes, and lemon zest add depth and brightness without overpowering the natural taste of the sprouts.

→ Is it necessary to stir the sprouts during roasting?

Stirring halfway through ensures even browning and prevents burning, promoting uniform caramelization.

→ How can I add a touch of sweetness or crunch?

Drizzling balsamic glaze or topping with toasted nuts or dried cranberries after roasting adds texture and flavor contrast.