Roasted Brussels Sprouts Halves

There's a moment in late autumn when Brussels sprouts suddenly feel essential, and I'll never forget the first time I roasted them properly. I was trying to recreate something I'd tasted at a friend's dinner party, where the sprouts arrived golden and crispy, nothing like the mushy versions I'd attempted before. It took one honest conversation with the host to realize the magic was in the cut, the oil, and the heat—no fuss, just technique.

I made these for a potluck once and brought them in a covered dish, worried they'd cool down during the drive. When I opened the lid, the kitchen filled with this almost caramelized smell, and three people immediately crowded around before I'd even set the dish down. That's when I knew I'd finally figured out the roasting game.

Ingredients

• Brussels sprouts, 500 g (1.1 lb), trimmed and halved: Look for firm ones without loose leaves; the fresher they are, the sweeter they'll become when roasted.
• Olive oil, 2 tbsp: This is your vehicle for crisping; don't skimp or they'll steam instead of roast.
• Sea salt, 1/2 tsp: Use fine sea salt, not table salt, for better coating and flavor distribution.
• Freshly ground black pepper, 1/4 tsp: Grind it fresh if you can; pre-ground loses its punch.
• Garlic powder, 1/4 tsp (optional): A gentle way to add savory depth without overpowering the vegetable's natural flavor.
• Smoked paprika, 1/4 tsp (optional): This brings a whisper of smoke that makes people guess what your secret ingredient is.

Instructions

Get Your Oven Hot:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This matters more than you'd think; a truly hot oven is what turns the edges golden instead of dull.

Prepare Your Sprouts:

Trim the stem ends and peel away any yellowed or damaged outer leaves until you reach the bright green heart. Slice each one in half lengthwise, keeping the core intact so the layers hold together.

Coat Them Evenly:

Toss everything in a large bowl with the oil and seasonings, making sure every piece gets a light sheen. This is meditative work; take a moment.

Arrange with Purpose:

Spread the sprouts cut side down on your baking sheet in a single layer, not crowded. The cut side touching the hot pan is what creates that crucial caramelization.

Roast and Flip:

Roast for 22–25 minutes, flipping halfway through so both sides get their chance at the heat. They're done when the edges look deeply golden and the outer leaves feel papery and crisp.

Finish and Serve:

Transfer to a serving dish while they're still warm. A squeeze of fresh lemon juice or a scatter of grated Parmesan right now, while they're hot, makes all the difference.

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Years later, I understand why my grandmother used to say the best vegetables are the ones people forget they hate. Brussels sprouts proved that point every single time.

When to Use This Side Dish

These roasted halves work everywhere: alongside roasted chicken on a weeknight, as part of a vegetable spread at a holiday table, or tossed cold into a grain bowl the next day. I've served them to skeptics and converted more than a few.

Flavor Variations

Once you master the base technique, the possibilities open up. Some nights I skip the smoked paprika and toss them with a drizzle of aged balsamic after roasting, which brings out their natural sweetness. Other times, a light dusting of Parmesan and a pinch of red pepper flakes turns them savory and spicy.

Storage and Make-Ahead

Roasted Brussels sprouts are equally good hot or at room temperature, which makes them perfect for meal prep. They'll keep in an airtight container in the fridge for three days and reheat beautifully in a 180°C (350°F) oven for about five minutes.

• Leftovers transform into salad toppers, grain bowl additions, or even a late-night snack straight from the fridge.
• They're best enjoyed within the first day or two, when the texture holds its crispness longest.
• If you're making these ahead for a dinner party, roast them just before guests arrive so the edges stay at their peak.

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There's something deeply satisfying about a vegetable that sounds humble but tastes luxurious, especially when you've mastered the simple technique that makes it sing. These roasted Brussels sprouts halves have become my answer to the question, "What should I bring?"

Recipe FAQs

→ How do you get them crispy?

Arrange them cut-side down on the baking sheet and roast at a high temperature (425°F) to encourage browning.

→ Should I boil them first?

No boiling is necessary. Roasting them raw ensures they stay tender inside while developing a crispy exterior.

→ What seasonings work best?

A simple mix of olive oil, salt, pepper, garlic powder, and smoked paprika complements the natural bitterness.

→ How do I store leftovers?

Keep them in an airtight container in the refrigerator for up to three days.

→ Can I add cheese?

Yes, sprinkle grated Parmesan over the hot sprouts right after they come out of the oven.