These roasted Brussels sprouts are crispy on the outside, tender on the inside, and full of rich, caramelized flavor. Made with simple ingredients and high-heat roasting, this easy vegetable side dish is healthy, versatile, and perfect for weeknight dinners or holiday meals.
Ingredients
- Main Ingredients
- 1½ lb Brussels sprouts trimmed and halved (quarter large ones)
- 2 –3 tbsp olive oil
- Seasonings & Flavor
- ¾ tsp salt or to taste
- ½ tsp freshly cracked black pepper
- ½ tsp garlic powder or 2 cloves fresh garlic minced (optional)
- Optional Finishes
- Grated Parmesan cheese
- Balsamic vinegar or lemon juice
- Red pepper flakes
Instructions
- Preheat
- Preheat oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper or foil.
- Prep the Brussels Sprouts
- Trim ends and cut Brussels sprouts evenly.
- Add to baking sheet.
- Season
- Drizzle with olive oil.
- Sprinkle with salt, pepper, and garlic (if using).
- Toss until evenly coated.
- Roast
- Arrange Brussels sprouts cut-side down in a single layer.
- Roast for 20–25 minutes, flipping once halfway through.
- Continue roasting until edges are deeply golden and crispy.
- Finish
- Remove from oven.
- Add Parmesan, balsamic vinegar, or lemon juice if desired.
- Toss lightly and serve hot.
Notes
- High heat is essential for crispiness—don’t lower the temperature.
- Cut-side-down placement helps maximize browning.
- Add acidity (lemon or balsamic) if sprouts taste bitter.