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Close-up of roasted Brussels sprouts with golden-brown, caramelized edges and tender green centers on a baking sheet.

Crispy Roasted Brussels Sprouts

Crispy Roasted Brussels Sprouts for 4. Trim, halve, and dry the sprouts. Toss with olive oil, salt, and pepper. Roast cut-side down at 425°F (220°C) for 20–25 minutes until golden and tender inside. Finish with Parmesan, garlic, or a balsamic/lemon drizzle for extra flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

  • 1 ½ pounds about 700 g Brussels sprouts
  • 3 tablespoons olive oil or avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves minced (optional)
  • 2 tablespoons grated Parmesan cheese optional for garnish
  • 1 teaspoon balsamic glaze or lemon juice optional finish

Method
 

  1. Preheat oven to 425°F (220°C) and place a baking sheet inside to heat up.
  2. Trim the ends of the Brussels sprouts and remove any damaged outer leaves.
  3. Halve each sprout lengthwise for even cooking.
  4. Dry them well with a towel—moisture prevents crispiness.
  5. In a large bowl, toss sprouts with olive oil, salt, and pepper.
  6. Spread them cut-side down on the hot baking sheet.
  7. Roast for 20–25 minutes, shaking or flipping halfway through.
  8. When golden and crispy, remove from oven.
  9. Toss with minced garlic, Parmesan, or balsamic glaze, if desired.