Roasted Sprout Halves (Printable)

Tender Brussels sprouts roasted crispy with olive oil and seasonings, finished with Parmesan and fresh parsley.

# Ingredient List:

→ Vegetables

01 - 1.1 lbs Brussels sprouts, trimmed and halved

→ Oil and Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)
06 - 1/4 tsp chili flakes (optional)

→ Garnish (optional)

07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp chopped fresh parsley
09 - Zest of 1/2 lemon

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine halved Brussels sprouts with olive oil, sea salt, black pepper, and optional seasonings in a large bowl; toss to coat thoroughly.
03 - Place sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Cook for 20 to 25 minutes, turning once halfway through, until edges are browned and crispy.
05 - Remove from oven and immediately sprinkle with Parmesan, parsley, and lemon zest if desired; serve while warm.

# Expert Tips:

01 -
  • The caramelized edges are crispy and buttery, while the insides stay tender and slightly sweet, creating an irresistible contrast.
  • It requires minimal prep and hands-on time, yet tastes like you've spent hours in the kitchen perfecting something special.
02 -
  • Don't crowd the baking sheet—sprouts need space to roast, not steam; cramming them in will leave you with soft, pale vegetables instead of crispy, caramelized ones.
  • Flipping halfway through is the difference between ordinary and exceptional; the second side needs direct heat to develop its own golden crust.
03 -
  • Pat the Brussels sprouts completely dry before roasting; any moisture will create steam and prevent proper caramelization.
  • If you like extra richness, toss the roasted sprouts with a drizzle of truffle oil or good-quality balsamic right after they come out of the oven.

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