Roasted Brussels Sprouts Halves (Printer-friendly)

Crispy, tender Brussels sprouts roasted with olive oil and spices for a perfect side dish.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs Brussels sprouts, trimmed and halved

→ Seasonings

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
06 - 1/4 tsp smoked paprika

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Trim the stem ends of the Brussels sprouts and remove any yellow or tough outer leaves. Slice each sprout in half lengthwise.
03 - In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
05 - Roast for 22 to 25 minutes, flipping halfway through, until the sprouts are golden brown and crispy on the edges.
06 - Transfer to a serving dish and season with additional salt or a squeeze of lemon juice if desired. Serve hot.

# Expert Advice:

01 -
  • They come out golden and caramelized on the edges while staying tender in the center, nothing like the mushy boiled sprouts you might remember.
  • With just a handful of ingredients and one pan, you can have a restaurant-quality side dish ready in half an hour.
  • They're so versatile you can serve them alongside roasted chicken, stir them into pasta, or eat them straight off the pan as a snack.
02 -
  • Don't overcrowd the pan or the sprouts will steam instead of roast, leaving you with soggy vegetables instead of crispy ones.
  • If your sprouts are on the larger side, add a few extra minutes to the roasting time to ensure the centers cook through.
  • Resist the urge to stir them too often, letting them sit undisturbed on the hot pan is what creates that caramelized crust.
03 -
  • Dry the halved sprouts with a clean kitchen towel after rinsing them, because any excess water will prevent them from crisping up properly.
  • If you want extra crispy edges, crank the oven up to 230°C (450°F) for the last 5 minutes and watch them closely so they don't burn.
  • A small squeeze of fresh lemon juice right before serving brightens up the flavors and cuts through the richness of the olive oil.

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