Roasted Sprout Halves (Printable)
Halved Brussels sprouts roasted until crispy and golden, enhanced with olive oil and seasonings for a delicious side.
# What You Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
→ Oil and Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
05 - ¼ tsp garlic powder (optional)
06 - ¼ tsp chili flakes (optional)
→ Garnish (optional)
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp chopped fresh parsley
09 - Zest of ½ lemon
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, black pepper, and optional garlic powder and chili flakes until evenly coated.
03 - Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until edges are golden brown and crisp.
05 - Remove from oven and sprinkle with Parmesan, parsley, and lemon zest if desired. Serve immediately.
# Expert Advice:
01 -
- The cut sides caramelize into crispy, almost nutty layers that make you forget you're eating vegetables.
- It comes together in under 40 minutes with zero fussy techniques or special equipment.
- These sprouts actually taste like something worth eating, not a healthy obligation.
02 -
- Don't stir them too often or flip them too early—the magic happens when the flat side stays in contact with the hot sheet long enough to brown deeply.
- The sprouts will continue crisping as they cool, so take them out when they look just barely darker than you think they should be.
03 -
- The oven temperature matters more than you'd think—220°C gives you enough heat to caramelize without scorching the outsides before the insides are tender.
- A drizzle of balsamic glaze after roasting adds a sophisticated sweetness, while fresh lemon zest keeps everything bright and prevents the dish from feeling heavy.