Roasted Brussels Sprouts Halves (Printable version)

Halved Brussels sprouts roasted to crispy, caramelized edges with olive oil and seasonings for a tasty side.

# List of ingredients:

→ Vegetables

01 - 1.1 pounds Brussels sprouts, trimmed and halved

→ Oil and Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon garlic powder (optional)
06 - 1/4 teaspoon chili flakes (optional)

→ Garnish (optional)

07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley
09 - Zest of 1/2 lemon

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, black pepper, and optional seasonings until evenly coated.
03 - Place the sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, turning halfway through, until edges are golden brown and crisp.
05 - Remove from oven, then sprinkle with Parmesan, parsley, and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • These taste nothing like the mushy sprouts from school—they're crispy on the outside and tender inside, which changes everything.
  • You can have dinner ready in 35 minutes with almost zero active cooking time.
  • They work as a side for fancy dinners or weeknight meals, and everyone seems surprised when they actually ask for seconds.
02 -
  • Don't crowd the pan—if your sprouts are packed in too tightly, they'll steam instead of roast, and you'll miss out on that crucial crispness.
  • The cut-side down matters more than you'd think; it's what gives you those flat, caramelized surfaces that make this dish special.
  • Timing varies slightly depending on the size of your sprouts and how hot your oven actually runs, so start checking around the 20-minute mark.
03 -
  • If your oven runs cool, boost the temperature to 230°C (450°F) so you actually get that caramelization instead of just roasting.
  • A vegan version works perfectly by skipping the Parmesan or using a plant-based alternative, and the dish loses nothing—it's already delicious on its own.

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