Crispy Roasted Brussels Sprouts: The Side Dish That Steals the Show
There’s something magical that happens when Brussels sprouts hit a hot oven. They go from humble little green globes to irresistibly crispy bites, with golden-brown edges and a tender, flavorful center. This recipe for crispy roasted Brussels sprouts is proof that simple ingredients, a hot oven, and a few clever seasonings can completely transform a vegetable.
Whether you’re looking for a quick weeknight side, a healthy snack alternative, or something that will wow guests at your next dinner party, these sprouts check every box. The secret? High heat, a good toss in olive oil, and the perfect balance of seasonings—finished with a bright pop of lemon and a sprinkling of Parmesan.
Ingredients You’ll Need
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Zest of 1 lemon
- 1 tablespoon lemon juice
Step-by-Step Directions
Step 1 – Preheat the oven
Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and even roasting.
Step 2 – Prepare the sprouts
Trim the ends of your Brussels sprouts and slice them in half. Place them in a large mixing bowl.
Step 3 – Season generously
Drizzle the olive oil over the sprouts. Sprinkle on the sea salt, black pepper, garlic powder, and smoked paprika. Toss well until each sprout is evenly coated with seasoning.
Step 4 – Arrange for maximum crisp
Place the Brussels sprouts cut side down on the baking sheet in a single layer. This helps the flat side caramelize beautifully.
Step 5 – Roast to perfection
Bake for 20–25 minutes, flipping once halfway through, until the sprouts are golden brown with crispy edges.
Step 6 – Finish with flavor
As soon as they come out of the oven, sprinkle the sprouts with Parmesan cheese, lemon zest, and a squeeze of lemon juice. Toss gently, then serve immediately while hot and crisp.
Why This Recipe Works
The high oven temperature is key, it drives off moisture quickly, allowing the edges to crisp up without steaming the sprouts. The smoked paprika adds a subtle depth, while the lemon and Parmesan brighten everything up just before serving.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 165 kcal per serving
Servings: 4
Tip: For extra crunch, try roasting the sprouts on a metal sheet pan without parchment and preheating the pan in the oven for 5 minutes before adding the sprouts.
