Roasted Brussels Sprouts Halves (Printable)
Crispy golden Brussels sprouts halves with tender interiors. A simple, vegetarian side dish ready in under 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine halved Brussels sprouts with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika. Toss until all pieces are evenly coated with seasonings.
03 - Spread seasoned Brussels sprouts in a single layer on the prepared baking sheet with cut sides facing down.
04 - Roast for 22 to 25 minutes, flipping halfway through cooking, until golden brown and crispy at the edges.
05 - Transfer to serving dish while hot. Garnish with fresh lemon juice or grated Parmesan cheese if desired.
# Cooking Tips:
01 -
- The cut sides caramelize into these irresistibly crispy edges that make you wonder why you ever boiled vegetables in the first place.
- With just five minutes of actual work and virtually no cleanup, this recipe has saved countless weeknight dinners when my energy was running on fumes.
02 -
- Flipping halfway through cooking is non-negotiable - I once skipped this step and ended up with sprouts burnt on one side and undercooked on the other.
- The parchment paper isn't just for easy cleanup - it prevents the cut surfaces from sticking to the pan and losing their crispy goodness.
03 -
- Score an X in the bottom of larger sprouts to help them cook evenly without the edges burning before the centers are done.
- For an incredible flavor boost, toss the hot roasted sprouts with a tablespoon of butter and a teaspoon of miso paste right after they come out of the oven.