Roasted Brussels Sprouts Halves (Printable version)

Halved Brussels sprouts roasted to crispy edges with olive oil and seasonings for a flavorful side.

# What you'll need:

→ 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 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place halved Brussels sprouts in a large bowl. Drizzle with olive oil, add salt, pepper, and optional seasonings, then toss to coat evenly.
03 - Spread the sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until golden brown and crispy on the edges.
05 - Remove from oven and sprinkle with Parmesan, parsley, and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The cut-side caramelizes into crispy, almost candy-like edges while the insides stay tender.
  • Takes barely 35 minutes from fridge to table, perfect for weeknight dinners.
  • Works as a side to almost anything, or stands alone as a satisfying vegetable moment.
02 -
  • Don't crowd the pan—if the sprouts are packed too tightly, they'll steam instead of roast, and you'll miss that crispy exterior.
  • The flat-side-down placement matters; it's the difference between golden bottoms and pale, ordinary vegetables.
  • Flipping halfway through ensures both the cut side and the rounded side get their turn at caramelization.
03 -
  • Use parchment paper to prevent sticking and make cleanup effortless—a small detail that saves you later.
  • If your sprouts are large, cutting them into quarters instead of halves ensures even cooking and more caramelized surfaces.

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