Perfect Roasted Brussels Sprouts

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"close-up image of roasted brussels sprouts in a rustic bowl, showcasing caramelized edges and vibrant green centers, with a sprinkle of sea salt and black pepper, against a wooden table background. "

Perfect Roasted Brussels Sprouts

A crispy, golden-brown side dish that converts sprout skeptics

Fresh brussels sprouts on a wooden surface at a market

KEY INFO:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 as a side
Difficulty: Easy
Dietary: Vegetarian, Vegan, Gluten-Free

EQUIPMENT NEEDED:

• Large baking sheet (or two if doubling recipe)
• Parchment paper (or aluminum foil)
• Sharp knife
• Cutting board
• Large mixing bowl

Overhead view of brussels sprouts being trimmed and halved on a wooden cutting board with a sharp knife

INGREDIENTS:

• 1½ pounds (680g) Brussels sprouts, trimmed and halved
• 3 tablespoons (45ml) olive oil
[Sub: avocado oil]
• ¾ teaspoon (4g) sea salt
• ½ teaspoon (2g) black pepper

Optional add-ins:

– ½ teaspoon garlic powder
– 1 tablespoon nutritional yeast
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey

Brussels sprouts being tossed in stainless steel bowl with olive oil, sea salt, and black pepper

METHOD:

1. Position rack in middle of oven and preheat to 425°F (220°C)

2. Trim Brussels sprouts ends and halve lengthwise
Remove any discolored outer leaves

Overhead view of halved brussels sprouts spaced evenly on a parchment-lined baking sheet

3. Toss sprouts in mixing bowl with oil, salt, and pepper until evenly coated

4. Spread on lined baking sheet cut-side down
Leave space between sprouts – overcrowding is the enemy of crispiness!

Half-roasted brussels sprouts showing early caramelization, being stirred with a spatula at 425°f

5. Roast for 20-25 minutes, stirring halfway
Look for deep golden edges and tender centers

6. Optional: Broil for 2-3 minutes for extra crispiness
Watch carefully to prevent burning

Roasted brussels sprouts with caramelized edges and vibrant green centers fresh from the oven

CRUCIAL TIPS:

• Choose bright green, tight sprouts roughly the same size
• Dry thoroughly after washing to ensure crispiness
• Don’t skimp on oil – it helps with caramelization
• Never overcrowd the pan

STORAGE & SCALING:

• Keeps 4 days refrigerated in airtight container
• Reheat at 300°F until warm
• Double recipe using two baking sheets
• Best served immediately while crispy

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VARIATIONS:

• Lemon-Parmesan: Add zest and grated cheese after roasting
• Spicy: Sprinkle with red pepper flakes before roasting
• Asian-Style: Drizzle with sesame oil and soy sauce after cooking
• Holiday: Top with toasted pecans and dried cranberries

COMMON MISTAKES:

• Using wet sprouts
• Overcrowding the pan
• Not enough oil
• Skipping the halfway stir
• Not cutting uniformly

Steam rising from caramelized brussels sprouts with sea salt and pepper in a rustic ceramic bowl

I’ve been perfecting this recipe for years, and these truly are the crispiest, most flavorful Brussels sprouts you’ll ever make. The key is getting that gorgeous caramelization while keeping the centers tender. Trust me – even sprout skeptics come back for seconds!

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