Roasted Brussels Sprouts Halves

There's a moment in every kitchen when you stop trying to hide vegetables and start celebrating them. For me, it happened on a regular Tuesday when I roasted Brussels sprouts for the first time without apologizing for it—no bacon, no honey, just the sprouts themselves getting golden and crispy in the oven. The smell that filled my kitchen was so nutty and caramelized that my partner wandered in asking what smelled like dinner, and that's when I knew I'd stumbled onto something real.

I made these for a dinner party once when I was too tired to attempt anything complicated, and they became the dish people kept talking about. Someone asked for the recipe, and I almost felt silly sharing it because the method is so straightforward—but that's exactly the point. The simplicity lets the sprouts do what they naturally want to do: transform into something crispy and sweet and utterly addictive.

Ingredients

• Brussels sprouts: Look for firm ones without yellow leaves, and don't worry about them being slightly different sizes—the halves will roast evenly since you're laying them flat.
• Olive oil: This is worth using good oil, not because it's fancy but because it's what actually creates that golden crust through roasting.
• Sea salt and black pepper: These are your foundation, and freshly ground pepper makes a noticeable difference in flavor.
• Garlic powder and chili flakes: Both optional, but garlic powder adds warmth and chili flakes give you a gentle heat that sneaks up on you.
• Parmesan, parsley, and lemon zest: These finish the dish with brightness and a little richness if you want it, but they're entirely optional depending on your mood.

Instructions

Heat your oven and prep your stage:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper so nothing sticks and cleanup is effortless. This temperature is hot enough to create real caramelization without burning the outside.

Dress the sprouts like you mean it:

Toss your halved Brussels sprouts with olive oil, salt, pepper, and whatever optional seasonings appeal to you. Don't be timid with the oil—you want each piece coated so it can brown properly.

Lay them out flat and give them space:

Arrange them cut-side down in a single layer, which is the secret to crispy flat sides. They'll release steam from the cut surface and that's what creates the caramelization.

Roast and flip halfway through:

After about 12 minutes, flip them over so the rounded sides get golden too. You're looking for deep brown edges and a fork-tender center, which usually takes 20–25 minutes total.

Finish with whatever makes you happy:

Once they come out, sprinkle with Parmesan, parsley, and lemon zest if you're using them. Serve while they're still warm and the edges are still slightly crispy.

Save

I remember pulling a tray of these out of the oven and my housemate (who claimed to hate Brussels sprouts) reached for one straight from the pan, burned her fingers a little, and laughed while eating it anyway. That moment taught me that texture matters more than we give it credit for—crispy changes minds.

Building Flavor Without Fuss

The magic here is that roasting naturally sweetens the sprouts because the high heat converts their starches to sugars. You're not adding sweetness; you're unlocking what's already there. The golden-brown edges are where all the flavor concentrates, so if your sprouts come out pale, they're undercooked and worth another few minutes in the oven.

Making It Your Own

I've learned that this recipe is more of a foundation than a rulebook. The base of Brussels sprouts, oil, salt, and heat is non-negotiable, but everything else bends to your preferences. Some nights I want garlic powder and chili for heat; other times I want brightness from lemon and fresh herbs.

Pairing and Serving Ideas

These work alongside almost anything—they're sturdy enough to sit next to a steak or roasted chicken, but they're equally at home on a vegetarian plate with grains and other roasted vegetables. The crispy texture means they don't get lost among other components the way softer sides sometimes do.

• Try drizzling with aged balsamic after roasting if you want a sweet-savory finish that feels special.
• Scattered roasted nuts (pine nuts or almonds work beautifully) add crunch and make the dish feel more substantial.
• Keep extras in the fridge because cold roasted Brussels sprouts make surprisingly good snacks the next day.

Save

This is one of those recipes that rewards you with minimal effort, which is perhaps the best kind. Once you master the technique, you'll find yourself making it again and again, each time understanding a little better why something this simple can taste this good.

Recipe FAQ

→ How do you ensure Brussels sprouts become crispy when roasting?

Roasting at a high temperature around 220°C (425°F) and placing sprouts cut-side down on the baking sheet helps caramelize edges and achieve crispiness.

→ Can I add extra flavors to the sprouts before roasting?

Yes, garlic powder, chili flakes, or fresh herbs can be added along with salt and pepper to enhance the flavor.

→ What makes the sprouts tender inside while crispy outside?

Halving the sprouts and roasting them evenly allows the interior to steam slightly while the outer layers caramelize and crisp.

→ Are there any recommended toppings after roasting?

Grated Parmesan cheese, fresh parsley, and lemon zest provide bright, savory notes and texture as finishing touches.

→ How can this dish be adapted for a vegan diet?

Simply omit the Parmesan cheese or substitute it with a plant-based alternative to maintain similar flavor and texture.