YumVerseEats
Crispy Roasted Brussels Sprouts
Oven-roasted Brussels sprouts with crisp edges and simple seasoning that bring out their natural flavor.
RECIPE AT A GLANCE
10
min
Active Time
30
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
High heat roasting brings out natural sweetness.
Quick Fixes
Soggy sprouts: Dry them completely after washing and make sure they're cut-side down on the pan with space between each one.
Burning on outside, raw inside: Check that oven is fully preheated and sprouts are roughly the same size for even cooking.
Ingredients
Vegetables
Seasoning
• ½ tsp black pepper
• 3 tbsp olive oil
• ½ tsp garlic powder
Topping
How to Make It
1
Preheat oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any loose outer leaves. Halve each sprout through the stem.
2
In a large bowl, toss the sprouts with olive oil, salt, garlic powder, and black pepper until evenly coated.
3
Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd or they will steam instead of roast.
4
Roast for 20–25 minutes until the cut sides are deep golden brown and the outer leaves are crispy. Check at 20 minutes and flip any that need more color.
5
Serve immediately while hot and crispy. Finish with a small drizzle of balsamic vinegar.
Store
Store leftovers in an airtight container for up to 4 days.
Reheat
Reheat gently in the microwave.
5 Weeknight Dinners.
Zero Stress.
Free printable PDF with 5 easy, comforting dinners you can
make any night of the week.
We respect your privacy. Unsubscribe anytime
MORE READER FAVORITES
25
min active
·
55
min total
15
min active
·
25
min total
15
min active
·
35
min total
20
min active
·
45
min total
Avo's Tip
Do not overcrowd the pan.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Why are they not crispy?
Pan too crowded.
• Can I add balsamic?
Yes, after roasting.
• Should I Parboil first?
No. Not needed.
Crispy Roasted Brussels Sprouts
Ingredients
—
—
1.5 lbs. brussels sprouts, halved
—
—
¾ tsp salt
—
—
½ tsp black pepper
—
—
3 tbsp olive oil
—
—
½ tsp garlic powder
—
—
small drizzle balsamic vinegar
Instructions
1
Preheat oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any loose outer leaves. Halve each sprout through the stem.
2
In a large bowl, toss the sprouts with olive oil, salt, garlic powder, and black pepper until evenly coated.
3
Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd or they will steam instead of roast.
4
Roast for 20–25 minutes until the cut sides are deep golden brown and the outer leaves are crispy. Check at 20 minutes and flip any that need more color.
5
Serve immediately while hot and crispy. Finish with a small drizzle of balsamic vinegar.
10
min
active
30
min
total
4
servings
YumVerseEats
You Might Also Like
One-Pot Pasta
Easy one-pot pasta with sausage, spinach, and a creamy tomato basil sauce in 30 minutes.
10
min active
·
25
min total
DINNER
Quinoa Salad
Protein-packed quinoa bowl with cucumber, olives, chickpeas, and a lemon herb vinaigrette.
15
min active
·
40
min total
DINNER
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.