Roasted Brussels Sprouts

I used to be one of those people who wrinkled their nose at Brussels sprouts, assuming they were destined to be bitter and mushy. Then a dinner guest convinced me to try roasting them at high heat until the edges caramelized into something almost candy like. That first batch disappeared from the serving platter faster than the main dish. Now I keep a steady supply in my crisper drawer because they are that good.

Last Thanksgiving, I made these as an afterthought side dish assuming they would be ignored in favor of the mashed potatoes and stuffing. My cousin actually asked if there were more in the oven before he even touched his turkey. Now they are the one side dish I absolutely cannot skip at holiday dinners.

Ingredients

• Brussels sprouts: Fresh sprouts with tight, bright green heads roast better than frozen ones that release too much water
• Olive oil: Helps the sprouts crisp up and get those gorgeous caramelized edges we are after
• Sea salt: Draws out moisture and enhances the natural sweetness as they roast
• Freshly ground black pepper: Adds a gentle heat that balances the sprouts natural bitterness
• Garlic powder: Optional but adds a savory depth without burning like fresh garlic might at high heat
• Smoked paprika: Gives a subtle smoky note that makes these feel special

Instructions

Get your oven ready:

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

Coat the sprouts:

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

Arrange for maximum crispiness:

Spread them cut side down in a single layer so they have direct contact with the hot baking sheet

Roast until golden:

Cook for 20 to 25 minutes, stirring once halfway through, until the edges are deeply caramelized and crispy

Serve them up:

Transfer to a serving platter immediately while they are still hot and at their crispiest

Save

My neighbor came over once while these were roasting and immediately asked what smelled so incredible. Now we have a standing arrangement where I make extra just so she can drop by with her own container. There is something about that roasting smell that makes people gravitate toward the kitchen.

Serving Suggestions

A squeeze of fresh lemon juice right before serving brightens everything up and cuts through the richness. Sometimes I drizzle balsamic glaze in the last two minutes of roasting for a tangy sweetness that people cannot quite identify but love. Grated Parmesan added after they come out of the oven creates a salty, umami crust that is addictive.

Make Ahead Tips

You can trim and halve the sprouts up to a day ahead and store them in an airtight container in the refrigerator. The tossing with oil and seasonings should be done right before roasting for the best texture. Leftovers actually reheat beautifully in a hot skillet or back in the oven.

Variations to Try

Toast some chopped pecans or walnuts and sprinkle them over the finished dish for a lovely crunch and nutty flavor. A handful of dried cranberries added in the last few minutes creates a sweet and tart contrast. Bacon pancetta or chorizo cooked first and then tossed with the roasted sprouts makes this feel completely indulgent.

• Try maple syrup instead of balsamic for a sweeter glaze
• Add red onion wedges to the pan for extra color and sweetness
• Top with fried egg for an unexpected but delicious meal

Save

Sometimes the simplest preparations are the ones that end up surprising us the most. These roasted Brussels sprouts have converted more sprout skeptics than any fancy recipe I have ever tried.

Recipe FAQs

→ How do I get crispy Brussels sprouts?

Arrange sprouts cut side down on a hot baking sheet at 220°C (425°F). This direct contact promotes even browning and crispy edges without overcrowding the pan.

→ Should I boil Brussels sprouts before roasting?

No, boiling is unnecessary. Direct roasting preserves texture and flavor while developing natural sweetness through caramelization. Par-boiling can make them mushy.

→ Why are my roasted Brussels sprouts bitter?

Overcooking causes bitterness. Roast for 20-25 minutes until golden brown, not dark or burnt. Fresh, small sprouts also tend to be sweeter than large, older ones.

→ What seasonings work best with roasted sprouts?

Sea salt and black pepper enhance the natural flavor. Garlic powder and smoked paprika add depth. After roasting, try lemon juice, balsamic glaze, or grated Parmesan for extra layers.

→ Can I prepare these ahead of time?

Trim and halve sprouts up to a day in advance. Store them in an airtight container with a paper towel to absorb moisture. Toss with oil and seasonings just before roasting.