Roasted Brussels Sprouts Halves (Printable)
Simple, crispy, and tender roasted halves perfect for any meal.
# What You Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
→ 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
06 - 1/4 tsp smoked paprika
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Trim the stem ends of the Brussels sprouts and remove any yellow or tough outer leaves. Slice each sprout in half lengthwise.
03 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
05 - Roast for 22 to 25 minutes, flipping halfway through, until the sprouts are golden brown and crispy on the edges.
06 - Transfer to a serving dish and season with additional salt or a squeeze of lemon juice if desired. Serve hot.
# Expert Tips:
01 -
- They're naturally sweet when roasted, no sugar needed, just patience and a hot oven.
- The crispy edges become addictive, and even people who claim to dislike vegetables will ask for seconds.
- Fifteen minutes of hands-on work feeds four people, making this feel like a secret shortcut to impressive cooking.
02 -
- Cut side down is non-negotiable; flipping them doesn't create crispy edges, only direct contact with the hot pan does.
- Crowding the pan traps steam and ruins everything; give each piece breathing room or roast in batches.
- They'll look done before they taste done; wait for those brown, almost charred edges to form.
03 -
- Dry the Brussels sprouts thoroughly after trimming; any excess moisture will steam them rather than roast them into crispy perfection.
- If your oven runs cool, bump the temperature up by 10–15 degrees and watch them closely during the first batch to nail the timing.