Roasted Brussels Sprouts (Print version)
Crispy Brussels sprouts roasted to golden perfection with olive oil and a balsamic finish.
# What you'll 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)
# How to make it:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if desired until evenly coated.
03 - Spread the Brussels sprouts in a single layer, cut side down, on the prepared baking sheet to enhance browning.
04 - Roast for 20 to 25 minutes, flipping halfway through, until edges are golden brown and crispy.
05 - Remove from oven and, if desired, drizzle with balsamic vinegar. Toss gently and serve immediately.
# Expert suggestions:
01 -
- They taste nothing like mushy boiled Brussels sprouts—crispy edges with a buttery, sweet interior that converts skeptics.
- Takes just 35 minutes from fridge to table, and the oven does all the real work while you relax.
- Naturally vegetarian and gluten-free, so it works for almost any table without fussy substitutions.
02 -
- Resist the urge to crowd the pan—if they're touching each other too much, they steam instead of roast, and you lose the crispy magic.
- The sprouts that shrivel up and turn almost black-edged? Those are the best ones, and that sounds scary until you taste how sweet and nutty they become.
03 -
- Choose Brussels sprouts that are roughly the same size—a mix of small and large means some will burn while others stay pale.
- Flip them only once instead of constantly stirring; restraint is what builds those caramelized, crispy edges you're after.