Roasted Brussels Sprouts Delight (Print Version)

Crispy, caramelized Brussels sprouts roasted to golden edges with a nutty, natural sweetness.

# Needed Ingredients:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Seasonings

03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ¼ teaspoon garlic powder (optional)
06 - ¼ teaspoon smoked paprika (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the Brussels sprouts with olive oil, sea salt, black pepper, and optional seasonings in a large bowl until evenly coated.
03 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve immediately while hot.

# Expert Suggestions:

01 -
  • The cut sides get impossibly crispy and caramelized while the insides stay tender—no sad, mushy Brussels sprouts here.
  • It takes barely 35 minutes from start to finish, leaving time for everything else on your menu.
  • This is proof that simple vegetables need nothing fancy to shine, just heat and a little patience.
02 -
  • Don't stir them too early or too often—those cut sides need undisturbed contact with the hot pan to develop that beautiful caramelization.
  • Size matters; if some sprouts are noticeably larger than others, halve the bigger ones again so everything finishes at the same time.
03 -
  • Use a rimmed baking sheet and make sure you don't stack the sprouts—crowding the pan creates steam instead of the dry heat you need for caramelization.
  • If you want extra depth, toss the cooked sprouts with a tiny drizzle of maple syrup or a sprinkle of crushed red pepper flakes while they're still warm.
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