Crispy Roasted Brussels Sprouts (Print)

Crisp Brussels sprouts roasted until golden with olive oil, sea salt, and a touch of balsamic vinegar.

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder (optional)
06 - 1 tablespoon balsamic vinegar (optional, for finishing)

# How to Make:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if using, ensuring even coating.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Place the baking sheet in the oven and roast for 20 to 25 minutes, flipping once halfway through, until sprouts are crisp and golden on the edges.
05 - Remove from oven, drizzle with balsamic vinegar if desired, toss gently, and serve immediately.

# Expert Advice:

01 -
  • They actually taste amazing instead of like punishment, with crispy edges that crack when you bite them.
  • Only five ingredients and under 40 minutes from start to table, so you can impress without stress.
  • Works as a side for literally anything, or honestly, you'll find yourself eating them straight from the pan.
02 -
  • Crowding the pan is the enemy—give them space to roast, not steam, or you'll end up with soggy sprouts instead of crispy ones.
  • That cut-side down placement matters more than you'd think; it's the difference between good and actually-crave-these roasted Brussels sprouts.
  • High heat and no stirring for the first half is the secret that most recipes don't emphasize but absolutely changes the outcome.
03 -
  • Pat your Brussels sprouts completely dry with paper towels before tossing them in oil, because any moisture will create steam instead of that beautiful caramelization.
  • Don't skip the parchment paper because it prevents sticking and lets the heat circulate evenly for perfect browning on both sides.

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