Roasted Brussels Sprouts Halves

The smell of roasting Brussels sprouts hits me before I even walk into the kitchen, that nutty, caramelized aroma that somehow makes everything feel cozy. My roommate used to wrinkle her nose at Brussels sprouts until the day she came home while these were roasting, asked what smelled so incredible, and then stood by the oven eating them straight off the pan. Now she asks me to make them whenever the weather turns cold, which honestly works in my favor since they're absurdly easy to throw together.

Last Thanksgiving, I made these as an afterthought, assuming everyone would fill up on mashed potatoes and stuffing. My uncle, who has spent decades claiming to hate Brussels sprouts, went back for thirds and then asked for the recipe. Now they're the one thing my family actually requests ahead of time, which still feels surreal given how little effort they actually take.

Ingredients

• Brussels sprouts: Fresh, tight sprouts work best here, and trimming the stem and cutting them in half helps them cook evenly and develop those crispy edges everyone fights over
• Olive oil: This helps the seasonings stick and promotes even browning, so don't skip it or skimp
• Kosher salt: The coarse crystals cling better than table salt and help draw out moisture for better caramelization
• Black pepper: Freshly ground adds a bright bite that cuts through the natural sweetness
• Garlic powder: Completely optional but adds a savory depth that makes people wonder what your secret ingredient is
• Smoked paprika: Another optional addition that brings a subtle smokiness, almost like they've been grilled

Instructions

Preheat your oven:

Crank it to 425°F and line a baking sheet with parchment paper, which saves you from scrubbing roasted-on bits later

Coat the sprouts:

Toss the halved Brussels sprouts with olive oil, salt, pepper, and any optional seasonings in a large bowl until they're evenly coated

Arrange for success:

Spread them in a single layer, cut side down, giving each piece enough space to roast rather than steam

Roast until golden:

Let them cook for 22 to 25 minutes, flipping halfway through, until they're deeply browned and crispy at the edges

Serve them up:

Get them to the table while they're still hot, maybe with a squeeze of lemon or some grated Parmesan if you're feeling fancy

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My partner and I have this silent understanding that whichever one of us roasts the sprouts gets first dibs on the crispy ones fresh from the pan. We've been known to stand over the baking sheet, picking off the brownest pieces while the rest of dinner finishes up, sometimes eating half the batch before it even reaches the table. Some nights that's the only part of cooking that actually feels like a ritual instead of a chore.

Getting The Best Results

The cut side down trick is something I stumbled onto accidentally after years of randomly arranging them on the pan. The difference in browning and texture is noticeable enough that it's now non-negotiable in my kitchen. That flat surface gets the most direct heat contact, creating almost a little caramelized crust that contrasts perfectly with the tender interior.

Simple Variations

Sometimes I'll toss on some toasted pecans or walnuts right at the end for crunch, or crumble cooked bacon over them if I'm serving them to people who need convincing that Brussels sprouts are worth eating. A drizzle of balsamic glaze after they come out of the oven adds a sweet-tart brightness that makes them feel restaurant-worthy. Leftovers, if you somehow have any, reheat beautifully in a skillet to bring back that crispy exterior.

Serving Suggestions

These work alongside pretty much anything, from roast chicken to pasta to holiday ham, but they're also substantial enough to eat as a light meal with a fried egg on top. I've served them at dinner parties and weeknight dinners alike, and they disappear just as fast either way. Something about that roasty, nutty flavor makes people feel taken care of.

• Lemon juice brightens everything up right before serving
• Parmesan adds a salty, umami-rich finish
• They reheat surprisingly well in a hot skillet

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There's something deeply satisfying about turning a vegetable people claim to hate into something they can't stop eating. These Brussels sprouts might just change a few minds at your table too.

Recipe FAQs

→ Why cut Brussels sprouts in half before roasting?

Halving increases surface area for better caramelization and helps the sprouts cook more evenly. The flat cut side gets beautifully crispy while the interior stays tender.

→ What temperature is best for roasting Brussels sprouts?

425°F (220°C) creates ideal conditions for crispy edges and tender centers. The high heat promotes browning and caramelization while preventing mushiness.

→ How do I make Brussels sprouts crispy not mushy?

Avoid overcrowding the baking sheet, use sufficient oil, and roast at high temperature. Cutting in half and placing cut-side down maximizes contact with the hot pan for better crisping.

→ Should I boil Brussels sprouts before roasting?

No, boiling is unnecessary and can make them waterlogged. Direct roasting concentrates flavors and develops superior texture. Dry sprouts before tossing with oil for best results.

→ What seasonings work well with roasted Brussels sprouts?

Garlic powder, smoked paprika, salt, and pepper form a classic base. Balsamic glaze, lemon juice, grated Parmesan, or cooked bacon make excellent finishing additions.

→ How long do roasted Brussels sprouts keep?

Store refrigerated in an airtight container for 3-4 days. Reheat in a skillet over medium-high heat to restore crispiness rather than microwaving.