Roasted Brussels Sprouts

My sister used to make faces whenever Brussels sprouts appeared on the dinner table, something about boiled cabbage water that never sat right with her. Then came the Thanksgiving I decided to roast them instead, watching those little cabbages transform into something entirely different in the hot oven. Now she's the one who requests them every time we gather, claiming she always loved them. That's the power of high heat and a bit of patience.

Last winter, during a particularly dreary week when motivation to cook was running low, I threw a tray of these in the oven while catching up on phone calls with an old friend. When I pulled them out, golden and fragrant, I realized I'd accidentally created the comfort food I didn't know I needed. Sometimes the simplest dishes carry us through the grayest days.

Ingredients

• Brussels sprouts: Fresh, tight heads without yellowing leaves will give you the best results. trimming the stem end and removing any loose outer layers makes all the difference.
• Olive oil: This helps achieve that crispy exterior. Don't be shy with it. those little sprouts need some help getting golden in the oven's heat.
• Sea salt and black pepper: The classic foundation. I've found coarse sea salt gives a nice crunch that fine salt just can't match.
• Garlic powder: Optional but worth it if you want an extra layer of savory flavor without the risk of burnt fresh garlic.
• Smoked paprika: My secret addition for a subtle smoky depth that makes people ask what's different about these sprouts.

Instructions

Preheat your oven:

Crank it to 220°C (425°F). High heat is nonnegotiable for those caramelized edges. Line a baking sheet while you're at it. cleanup becomes so much easier.

Coat the sprouts:

In a large bowl, toss everything together until each piece is glistening. Use your hands if you want. you can feel where the oil isn't distributed evenly.

Arrange for success:

Lay them cut side down in a single layer. This one detail changed everything for me. that flat surface gets beautifully browned and crispy.

Roast to perfection:

Let them go for 20 to 25 minutes, stirring once halfway through. You want them deeply golden, almost charred in spots. that's where the magic happens.

Serve while hot:

Transfer them to your serving dish immediately so they stop cooking from the pan's residual heat. They're at their absolute best right out of the oven.

Save

My dad, a man who survived on boiled vegetables for most of his life, tried these once and immediately asked why nobody had ever cooked them this way before. Now he makes them twice a week, experimenting with different spices each time. Watching someone discover that vegetables can actually be exciting has become one of my favorite kitchen moments.

Flavor Variations

I've taken to keeping a small jar of everything bagel seasoning in the pantry just for these sprouts. The combination of sesame, poppy seeds, garlic, and onion adds this incredible crunch and savory depth that keeps everyone reaching for just one more. A drizzle of balsamic glaze right before serving adds a sweet tang that cuts through the richness.

Choosing The Best Sprouts

After years of grabbing whatever bag looked best, I learned that smaller, tighter sprouts roast more evenly and tend to be sweeter than their larger counterparts. Those loose outer layers usually end up burnt while the center stays undercooked. Take the extra minute to pick through the bin. your patience will be rewarded with consistently perfect results.

Make Ahead Strategy

You can trim and halve the sprouts up to two days in advance, storing them in an airtight container with a paper towel to absorb any excess moisture. When you're ready to cook, just toss them with oil and seasonings and into the oven they go.

• Don't dress them with oil until right before roating. they'll get soggy sitting overnight
• Leftovers reheat surprisingly well at 180°C (350°F) for about 10 minutes
• These freeze beautifully for up to a month if you find yourself with an abundance

Save

There's something deeply satisfying about taking a vegetable so many people dislike and transforming it into something people actually get excited about eating. These roasted Brussels sprouts have become my go to answer to anyone who claims they don't like vegetables.

Recipe FAQs

→ Why cut Brussels sprouts in half before roasting?

Halving increases surface area for better caramelization and allows the flat cut side to develop crispy, golden-brown edges against the hot baking sheet while ensuring tender, cooked-through centers.

→ What temperature is best for roasting?

High heat around 220°C (425°F) creates optimal conditions. The intense temperature rapidly evaporates moisture, crisps exteriors, and promotes the Maillard reaction responsible for deep, savory flavor development.

→ Should I cover the baking sheet with foil?

Avoid foil during roasting. Direct contact with the baking sheet promotes essential browning and crisping. Parchment paper prevents sticking while allowing heat transfer for proper caramelization.

→ How do I prevent soggy sprouts?

Ensure sprouts are completely dry before tossing with oil. Arrange in a single layer without overcrowding the pan. Proper spacing allows steam to escape rather than steaming the vegetables.

→ Can I prepare these ahead of time?

Trim and halve sprouts up to 24 hours in advance, storing in the refrigerator. For best texture, roast just before serving, though leftovers reheat well in a 200°C oven for 8-10 minutes.