Roasted Brussels Sprouts

The smell of Brussels sprouts roasting takes me back to my first apartment kitchen, where I learned that high heat transforms these little cabbages from bitter to magical. I used to steam them because that is what I thought people did, until a dinner guest laughed and told me I was missing the whole point.

Last Thanksgiving I made three huge batches because my family kept eating them straight off the baking sheet while testing for doneness. We ended up needing to make more just to get any to the actual table.

Ingredients

• Brussels sprouts: Fresh, firm sprouts with tight heads work best, and trimming the stem end helps them lay flat
• Olive oil: Coats every nook and cranny for that golden crunch we are chasing
• Sea salt: Draws out moisture and enhances their natural sweetness
• Freshly ground black pepper: Adds a little heat that balances the caramelization
• Garlic powder: Optional but creates a savory base layer of flavor
• Smoked paprika: My secret weapon for depth and a gorgeous color

Instructions

Heat things up:

Crank that oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup later

Get your hands involved:

Toss the halved sprouts with olive oil and seasonings in a large bowl until every piece glistens

Face down for maximum crunch:

Arrange the sprouts cut side down in a single layer without overcrowding the pan

Let the oven work its magic:

Roast for 20 to 25 minutes, stirring once halfway through, until the edges turn deep golden brown

Serve them while they are hot:

Transfer immediately to a serving dish before they disappear

Save

My sister texted me at midnight once just to say she made these for her family and they actually fought over the last sprout. That is when I knew this recipe was a keeper.

The Finishing Touch

A splash of fresh lemon juice right before serving brightens everything and cuts through the richness. Or drizzle with balsamic glaze for that sweet and tangy restaurant style finish.

Make It Your Own

Sprinkle grated Parmesan over the hot sprouts so it melts into all those crispy crevices. Toasted walnuts or pecans add a wonderful crunch and make this feel fancy enough for company.

Timing Is Everything

You can prep the sprouts a day ahead and keep them in the refrigerator, which makes getting dinner on the table so much easier on busy weeknights.

• Let the baking sheet cool between batches if you are making a double recipe
• Leftovers reheat beautifully in a hot skillet for breakfast
• These pair perfectly with roasted chicken or a simple pasta

Save

These Brussels sprouts have converted more haters than any other dish I make, and that is the best feeling in the world.

Recipe FAQs

→ Why do my roasted sprouts turn bitter?

Bitterness typically develops from overcooking or using sprouts past their prime. Fresh, tight heads without yellowing leaves roast best. Stop cooking when edges are deeply caramelized but not blackened—usually 20-25 minutes at high heat.

→ Should I boil Brussels sprouts before roasting?

No, boiling isn't necessary. Direct roasting concentrates flavors and creates superior texture. Boiling can make sprouts waterlogged and mushy. High oven heat transforms raw sprouts into tender, caramelized bites perfectly.

→ How do I get extra crispy edges?

Arrange sprouts cut side down without overlapping. Use enough oil to coat thoroughly—this promotes browning. Preheat your baking sheet for immediate sizzle when vegetables hit the pan. Don't overcrowd the pan.

→ What seasonings work best with roasted sprouts?

Sea salt and black pepper are essential. Garlic powder adds savory depth, while smoked paprika brings subtle heat. Fresh herbs like thyme or rosemary work beautifully when added during the last 5 minutes of roasting.

→ Can I prepare these ahead of time?

Trim and halve sprouts up to 24 hours ahead, storing in an airtight container. Toss with oil and seasonings just before roasting for best texture. Leftovers reheat well in a 180°C (350°F) oven for 10 minutes.