Roasted Brussels Sprouts Halves

I used to push Brussels sprouts around my plate as a kid, convinced they were punishment disguised as vegetables. Then one winter evening, a friend roasted them until the edges turned dark and crispy, and I finally understood what I'd been missing. The bitterness I remembered was gone, replaced by a nutty sweetness and that irresistible crunch that made me reach for seconds before I'd even finished my first serving.

The first time I made these for a family dinner, my skeptical sister grabbed three servings before anyone else could finish passing dishes around the table. She kept asking what I'd done to make them taste so good, and I had to admit it was nothing more than high heat, a little olive oil, and the patience to let them roast undisturbed. Sometimes the simplest techniques unlock the best flavors, and watching her surprise was almost as satisfying as the sprouts themselves.

Ingredients

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and don't skip the halving step because the flat cut side is where all that caramelization happens.
• Olive oil: This helps the sprouts crisp up and carries the seasoning into every crevice, so use enough to coat them lightly but thoroughly.
• Sea salt: A good pinch brings out the natural sweetness and balances any lingering bitterness.
• Black pepper: Freshly ground pepper adds a subtle warmth that complements the roasted flavor without overpowering it.
• Garlic powder: Optional but recommended, it gives a savory depth that makes the sprouts feel more complete.
• Smoked paprika: Just a touch adds a hint of smokiness that makes people wonder what your secret ingredient is.

Instructions

Prep the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. The high heat is essential for getting those crispy edges, so don't be tempted to lower the temperature.

Trim and halve the sprouts:

Cut off the tough stem ends and peel away any yellow or damaged outer leaves, then slice each sprout in half lengthwise. Keeping the halves similar in size helps them cook evenly.

Season generously:

Toss the halved sprouts in a large bowl with olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is coated. Use your hands if you need to, it's the best way to make sure nothing gets left out.

Arrange cut side down:

Spread the sprouts in a single layer on the baking sheet with the flat cut side facing down. That contact with the hot pan is what creates the golden, caramelized crust you're after.

Roast and flip:

Roast for 22 to 25 minutes, flipping them halfway through so both sides get a chance to crisp up. They're done when the edges are deep golden brown and the centers are tender when pierced with a fork.

Finish and serve:

Transfer to a serving dish and taste one to see if it needs a pinch more salt or a squeeze of fresh lemon juice. Serve them hot while they're at their crispiest.

Save

There's something deeply satisfying about pulling a pan of perfectly roasted Brussels sprouts from the oven and hearing the little sizzle as they settle. I've served these at holiday dinners and casual weeknight meals alike, and they disappear faster than anything else on the table. It's the kind of dish that quietly converts people who swore they didn't like vegetables, one crispy, caramelized bite at a time.

How to Pick the Best Brussels Sprouts

At the market, look for small to medium sprouts that feel dense and heavy for their size, with tightly packed leaves and no soft spots. The smaller ones tend to be sweeter and more tender, while the larger ones can have a stronger flavor that some people find too intense. I once grabbed a bag of huge sprouts thinking I was getting a deal, but they took forever to cook through and had a bit more bite than I wanted, so now I stick to the compact ones whenever I can.

Flavor Variations to Try

Once you've mastered the basic roast, you can play around with toppings and mix-ins to keep things interesting. A handful of grated Parmesan during the last few minutes of roasting adds a salty, nutty crust, while a drizzle of balsamic glaze after they come out of the oven brings a sweet-tart contrast that's hard to resist. I've also tossed them with toasted pecans and dried cranberries for a festive twist, and every variation has been a hit.

Storage and Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to three days, and they're delicious cold tossed into a grain bowl or salad. If you want to reheat them, spread them on a baking sheet and pop them back in a hot oven for a few minutes to restore some of that crispiness. Microwaving will make them soft and a bit sad, so I always take the extra minute to use the oven when I can.

• Store in an airtight container and refrigerate within two hours of cooking.
• Reheat in a 200°C (400°F) oven for 5 to 7 minutes to bring back the crispy edges.
• Toss cold leftovers into salads, grain bowls, or even scrambled eggs for a quick veggie boost.

Save

These roasted Brussels sprouts have earned a permanent spot in my weekly rotation, and I hope they become a favorite in your kitchen too. There's real magic in transforming something so simple into a dish that makes everyone ask for the recipe.

Common Questions

→ How do you get Brussels sprouts crispy?

Roast them cut-side down at high heat to ensure the edges become golden and crispy while the inside steams tender.

→ Should I cut sprouts in half?

Yes, cutting them in halves allows for better seasoning absorption and ensures flat surfaces for browning and crisping.

→ What spices go well with sprouts?

Sea salt and black pepper are essential, but garlic powder and smoked paprika add a savory depth of flavor.

→ Is this dish vegetarian?

Yes, the basic preparation uses olive oil and vegetables, making it suitable for vegetarian and gluten-free diets.

→ How long do they roast?

They typically require 22 to 25 minutes in a 220°C (425°F) oven until they are tender and browned.