Roasted Brussels Sprouts
Crispy-Edge Brussels Sprouts with Golden Caramelization
These Brussels sprouts develop beautifully charred edges while staying tender inside — the secret is flipping them cut-side down so they caramelize against the hot pan. High heat transforms their natural sugars into something almost nutty and sweet.
Side DishVegetarianVeganGluten FreeKetoPaleoLow CarbDairy FreeNut FreeWhole30Quick MealsBudget FriendlyHealthyRoasting
Ingredients
- 2 lbBrussels sprouts, trimmed and halved lengthwise
- 2 tbspextra-virgin olive oil
- sea salt
- black pepper, freshly-cracked
Instructions
- Set your oven to 400°F and let it fully preheat while you prep the sprouts.
- Arrange the halved Brussels sprouts on a large baking sheet in a single layer. Drizzle the olive oil over them and toss with your hands until every piece is well-coated. Now here's the key: flip each sprout so the cut side faces down against the pan. This contact with the hot surface creates those coveted caramelized edges. Season generously with salt and pepper.
- Roast for 20-30 minutes, checking after 20. You're looking for deep golden-brown caramelization on the cut sides and crispy, slightly charred outer leaves. The sprouts should feel tender when pierced with a fork but still hold their shape.⏱ 25 min
- Give them a quick taste test and add more salt and pepper if they need it. Brussels sprouts can handle bold seasoning.
- Transfer to a serving dish while they're still hot — they lose some of their crispness as they cool.