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How to Make Perfectly Crispy Roasted Brussels Sprouts

Perfectly Crispy Roasted Brussels Sprouts

Brussels sprouts are roasted at high heat with olive oil, kosher salt, and black pepper until deeply browned and tender. Finish them with lemon juice and Parmesan for a bright, savory dinner side.
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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 Finishing Ingredients
  • 1 clove Garlic clove, finely minced or grated
  • 1 tablespoon Fresh lemon juice
  • 2 tablespoons Finely grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 425°F. For especially browned sprouts, place a rimmed baking sheet in the oven while it preheats.
  2. Trim the woody ends from the Brussels sprouts and remove any damaged outer leaves. Halve the sprouts lengthwise, quartering very large sprouts so the pieces are similar in size.
  3. Rinse the sprouts if needed, then dry them very thoroughly. Toss them with the olive oil, kosher salt, freshly ground black pepper, and optional garlic.
  4. Arrange the sprouts in a single layer on the baking sheet with the cut sides down. Leave space between the pieces so they roast rather than steam.
  5. Roast for 20–25 minutes, turning or stirring once if necessary, until the cut sides are deeply browned and the centers are tender.
  6. Finish with fresh lemon juice and finely grated Parmesan, if desired. Serve immediately while the edges are at their crispiest.

Notes

Drying the sprouts thoroughly and avoiding an overcrowded pan are essential for crisp edges. For variations, add 1–2 tablespoons balsamic vinegar or glaze after roasting, toss with 1 tablespoon maple syrup before roasting, add 2–3 tablespoons chopped bacon or pancetta, or season with red-pepper flakes. Store leftovers in the refrigerator and reheat in a hot oven or air fryer so the edges can crisp again.