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Crispy Roasted Brussels Sprouts
10
min active
·
4
servings
·
30
min total
Oven-roasted Brussels sprouts with crisp caramelized edges and simple seasoning.
Avo's Tip
Do not overcrowd the pan.
No Brussels sprouts? Broccoli florets or halved baby potatoes roast beautifully with the same method.
No balsamic glaze? A squeeze of lemon with a drizzle of honey gives a similar sweet-tang finish.
Dairy-free? Nutritional yeast swaps for parmesan, or skip it entirely.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Why not crispy?
Pan too crowded.
Can I add balsamic?
Yes, after roasting.
Parboil first?
Not needed.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Why It Works
High heat roasting brings out natural sweetness.
Popular This Week
15
min active
·
45
min total
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min active
·
30
min total
15
min active
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30
min total
20
min active
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30
min total
10
min active
·
25
min total
Ingredients
1
Brussels sprouts
2
Salt
3
Black pepper
4
Olive oil
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, 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.
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.
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
—
1
Brussels sprouts
—
2
Salt
—
3
Black pepper
—
4
Olive oil
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, 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.
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Crispy Roasted Brussels Sprouts
10
min active
·
30
min total
·
4
servings
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