Roasted Brussels Sprouts (Printable Version)

Golden, caramelized sprouts with crispy edges and tender centers. Seasoned to perfection and roasted until naturally sweet.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tbsp olive oil

→ Seasonings

03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder
06 - 1/4 tsp smoked paprika

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring once halfway, until the sprouts are golden brown and caramelized on the edges.
05 - Transfer to a serving dish and serve hot.

# Expert Tips:

01 -
  • The high roasting temperature turns bitter sprouts into sweet, caramelized bites that even skeptics love
  • They reheat beautifully for lunch the next day, if you somehow have leftovers
02 -
  • Overcrowding the pan is the fastest way to end up with steamed, soggy sprouts. Give them room to breathe.
  • The cut side down placement is not optional, it is what creates that caramelized crust that makes these addictive.
03 -
  • Buy sprouts that feel heavy and tight, loose leaves indicate they are past their prime
  • Letting them rest for a few minutes after roasting helps the flavors settle
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