Roasted Brussels Sprout Halves (Printable)
Halved Brussels sprouts roasted to crispy, caramelized perfection with olive oil and seasonings.
# What You Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
→ Oil and Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon garlic powder (optional)
06 - 1/4 teaspoon chili flakes (optional)
→ Garnish (optional)
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley
09 - Zest of 1/2 lemon
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place halved Brussels sprouts in a large bowl. Drizzle with olive oil, then add sea salt, black pepper, and optional seasonings. Toss thoroughly to coat.
03 - Spread the sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until edges are golden brown and crisp.
05 - Remove from oven. Sprinkle with Parmesan, parsley, and lemon zest if desired. Serve immediately.
# Expert Tips:
01 -
- The caramelized edges are so addictively crispy that people who claim they don't like Brussels sprouts often come back for more.
- Twenty-five minutes of hands-off cooking means you can prepare the rest of your meal while these get gorgeous.
- It's foolproof enough for a casual weeknight but elegant enough to serve at a dinner party.
02 -
- Don't crowd the pan—if your sprouts overlap or touch, they'll steam instead of roast, and you'll lose that coveted crunch.
- The darker the edges, the better; what looks almost too brown is actually the sweet spot where the outer leaves turn crispy and caramelized.
03 -
- Cut your sprouts as evenly as possible so they finish roasting at the same time; uneven pieces either dry out or stay undercooked.
- Don't flip them too early or too often—the magic happens when you leave that cut side down long enough to develop color, then give the rounded side a chance to caramelize too.