Crispy caramelized Brussels sprouts (Printable)

Golden, caramelized Brussels sprouts with olive oil and spices, perfect as a flavorful side.

# What You Need:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and halved

→ Oil & Seasoning

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 (optional)

→ Finishing

06 - 1 tbsp balsamic vinegar (optional)
07 - 2 tbsp grated Parmesan cheese (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix halved Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if using, ensuring even coating.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet to enhance caramelization.
04 - Roast for 20 to 25 minutes, turning once halfway through, until edges are golden brown and crispy.
05 - Remove from oven; optionally drizzle with balsamic vinegar and sprinkle with grated Parmesan cheese before serving.

# Helpful Tips:

01 -
  • They're crispy on the outside and tender inside, like nature's perfect little snack.
  • Takes barely 35 minutes from raw to done, and most of that is the oven doing the work.
  • Works as a side dish, a lunch bowl addition, or honestly just eaten straight from the pan when nobody's looking.
02 -
  • Don't skip the parchment paper or your sprouts will stick and you'll lose half the crispy bits to the pan.
  • Cut-side down matters more than you'd think. That's your contact point with the hot sheet, and that's where the magic happens.
  • Halfway through roasting isn't just a suggestion. Flip them or they'll cook unevenly on one side.
03 -
  • Room temperature sprouts roast more evenly than cold ones straight from the fridge, so take them out a few minutes before prep.
  • If your oven runs cool, bump the temperature up 10 degrees and keep a closer watch on the browning to avoid pale, steamed sprouts.

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