Tender roasted sprout halves (Printable)
Halved Brussels sprouts roasted to crispy, caramelized edges with olive oil and seasoning for a tasty side.
# What You’ll Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
→ Oil and Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)
06 - 1/4 tsp chili flakes (optional)
→ Garnish (optional)
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp chopped fresh parsley
09 - Zest of 1/2 lemon
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place halved Brussels sprouts in a large bowl. Drizzle with olive oil, add sea salt, black pepper, and optional seasonings, then toss to coat evenly.
03 - Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until edges are golden brown and crispy.
05 - Remove from oven. Sprinkle with Parmesan, parsley, and lemon zest if desired. Serve immediately.
# Expert Advice:
01 -
- They roast in just 25 minutes and require almost zero fussing—just toss, spread, and forget.
- The cut sides get impossibly crispy while the insides stay creamy and caramelized, hitting two textures at once.
- One bowl, one pan, and you've got something that tastes far fancier than the effort required.
02 -
- The sprouts need space on the pan—if they're crowded, they'll steam instead of roast, and you'll lose that crucial crispy texture.
- Flipping halfway through is the difference between golden and burnt; set a timer so you don't forget.
- Parmesan and lemon are optional but absolutely change the game—they transform a simple side into something memorable.
03 -
- Cut all your sprouts roughly the same size so they roast evenly—smaller pieces will finish before larger ones.
- If you like extra crunch, toss them with chopped roasted almonds or hazelnuts just before serving, or add them to the pan for the last few minutes of roasting.