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Crispy Oven Roasted Brussels Sprouts Recipe

Crispy Oven Roasted Brussels Sprouts

Brussels sprouts are halved, seasoned, and roasted at high heat until the cut sides are deeply browned and the centers are tender. Finish with lemon juice, balsamic vinegar, or Parmesan for extra flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons Extra-virgin olive oil
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Seasoning
  • 1/4 teaspoon Garlic powder
Optional Finishes
  • 1 tablespoon Freshly grated Parmesan
  • 1 teaspoon Lemon juice or balsamic vinegar

Method
 

Step-by-Step
  1. Heat the oven to 425°F. For extra browning, place a large rimmed baking sheet in the oven as it preheats.
  2. Trim the woody stem ends from the Brussels sprouts and remove loose or damaged outer leaves. Cut each sprout in half lengthwise, quartering especially large sprouts so the pieces are similar in size.
  3. Pat the Brussels sprouts thoroughly dry. Toss them with the olive oil, kosher salt, black pepper, and garlic powder if using.
  4. Arrange the sprouts in a single layer on the baking sheet with the cut sides facing down. Leave space between pieces so they roast instead of steaming.
  5. Roast for 20 to 30 minutes, turning or stirring once if needed, until the cut sides are deeply browned and the centers are tender.
  6. Finish immediately with lemon juice, balsamic vinegar, or Parmesan if desired. Serve while hot and crisp.

Notes

Drying the sprouts thoroughly and avoiding an overcrowded pan are the most important steps for crisp edges. Leftovers can be refrigerated and reheated in a hot oven or skillet, although they are crispiest when served right away.