Roasted Brussels Sprouts

The smell of Brussels sprouts roasting takes me back to my first apartment kitchen when I discovered that these tiny cabbages could actually be delicious. I had always associated them with overcooked, bitter memories from childhood, until a roommate showed me the magic of high heat and good olive oil. Now they are one of my favorite vegetables to prepare because the transformation is so dramatic and rewarding.

Last Thanksgiving, I made these for my family and watched my brother reach across the table to eat them straight from the serving platter. He had spent years avoiding Brussels sprouts at all costs, but something about the caramelized edges and nutty aroma changed his mind completely. Now he requests them every time he visits.

Ingredients

• Brussels sprouts: Fresh sprouts should feel tight and compact, with bright green leaves avoiding any yellowing or wilted outer layers
• Olive oil: A good quality extra virgin olive oil helps achieve that perfect golden crispiness
• Sea salt: Coarse sea salt provides better texture distribution than fine table salt
• Black pepper: Freshly ground pepper releases aromatic oils that pre-ground pepper lacks
• Garlic powder: This optional addition mellows during roasting and adds subtle depth
• Smoked paprika: A pinch adds a lovely smoky undertone that complements the natural nuttiness

Instructions

Heat things up:

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

Coat everything:

In a large bowl, toss the halved sprouts with olive oil and seasonings until every piece is glistening and evenly coated

Arrange for success:

Spread the sprouts cut side down in a single layer, giving each piece enough space to brown properly

Let them roast:

Cook for 20 to 25 minutes, stirring once halfway through, until golden brown and caramelized on the edges

Serve immediately:

Transfer to a serving dish while still hot so they stay crispy and irresistible

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There is something deeply satisfying about pulling a sheet of perfectly roasted vegetables from the oven. The kitchen fills with this incredible earthy aroma, and seeing those golden brown edges makes all the prep work worth it.

The Secret to Perfect Caramelization

Getting those gorgeous crispy edges is all about not moving the sprouts around too much. Let them develop a good sear against the hot pan before you stir them at the halfway point. This direct contact with the baking sheet creates the best caramelization.

Choosing the Best Sprouts

Look for sprouts that feel heavy for their size and have tightly packed leaves. Smaller sprouts tend to be sweeter and more tender, while larger ones can sometimes taste a bit bitter. Avoid any with yellowing leaves or that feel soft to the touch.

Serving Suggestions That Work

These roasted sprouts are incredibly versatile and pair well with so many main courses. The natural sweetness balances beautifully with rich meats like pork or beef, and they are just as welcome on a vegetarian holiday table.

• A drizzle of balsamic glaze right before serving adds an amazing sweet and tangy finish
• Toasted walnuts or pecans bring a lovely crunch that contrasts with the tender sprouts
• A squeeze of fresh lemon juice brightens everything and cuts through the richness

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Simple roasted Brussels sprouts have become my go-to side dish for everything from weeknight dinners to special occasions. There is something magical about taking a humble vegetable and transforming it into something truly crave-worthy.

Recipe Questions & Answers

→ How do I get Brussels sprouts crispy instead of mushy?

Achieve crispy Brussels sprouts by roasting cut-side down at high heat (220°C/425°F). The direct contact with the hot baking sheet creates caramelization. Avoid overcrowding the pan, which traps steam and prevents proper browning. Don't cover with foil during cooking.

→ Should I cut Brussels sprouts in half before roasting?

Yes, halving Brussels sprouts before roasting increases surface area for caramelization and helps them cook evenly. The flat cut side gets beautifully crispy and golden while the interior becomes tender. Trim the stem end slightly, then slice through the center.

→ What seasonings work best with roasted Brussels sprouts?

Classic seasonings include olive oil, sea salt, and black pepper. For more depth, add garlic powder, smoked paprika, or onion powder. Fresh herbs like thyme or rosemary add aromatic notes. After roasting, finish with lemon juice, balsamic glaze, or Parmesan cheese.

→ Why do my roasted Brussels sprouts taste bitter?

Overcooking can cause bitterness. Roast for just 20-25 minutes until golden brown, not dark or charred. Proper caramelization actually reduces bitterness and enhances natural sweetness. Choosing fresh, bright green sprouts and avoiding old or yellowed ones also prevents bitter flavors.

→ Can I prepare Brussels sprouts ahead of time?

Trim and halve Brussels sprouts up to a day in advance, storing them in an airtight container in the refrigerator. Toss with oil and seasonings just before roasting for the best texture. Leftovers reheat well in a 180°C (350°F) oven for 10 minutes to restore crispiness.

→ What temperature is best for roasting Brussels sprouts?

Roast Brussels sprouts at 220°C (425°F) for optimal caramelization and texture. This high heat creates crispy, golden edges while keeping the interior tender. Lower temperatures produce softer, steamed results without the desirable char and crunch.