Baked Brussels Sprouts
These baked Brussels sprouts roast at high heat for perfectly crispy edges and tender centers. With simple olive oil, salt, and pepper, they’re an easy side dish that goes with almost anything.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper or foil (optional)
- Large mixing bowl
- sharp knife
- cutting board
- Measuring spoons
- Tongs or spatula
Ingredients
- 1.5 lb fresh Brussels sprouts trimmed and halved lengthwise
- 3 tbsp olive oil
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/2 tsp garlic powder optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil if desired.
- Trim the tough stem ends from the Brussels sprouts, remove any yellow outer leaves, and cut the sprouts in half lengthwise.
- Add the sprouts to a large mixing bowl. Drizzle with olive oil and toss until evenly coated. Season with salt, black pepper, and garlic powder (if using).
- Spread the sprouts on the baking sheet in a single layer, cut sides down, leaving space between them so they roast (not steam).
- Roast for 20–25 minutes, shaking the pan or flipping the sprouts halfway through, until the edges are deeply golden and crisp and the centers are tender.
- Serve immediately while hot and crispy. (Optional: finish with a squeeze of lemon, grated Parmesan, or a drizzle of balsamic glaze.)
Notes
Don’t crowd the pan—use two baking sheets for a larger batch so the sprouts crisp properly. Leftovers: Refrigerate airtight up to 4 days. Re-crisp on a baking sheet at 350°F (177°C) for about 5 minutes or in an air fryer for 2–3 minutes. The loose outer leaves roast into extra-crispy “sprout chips”—leave them on the pan!
Nutrition
Calories: 155kcalProtein: 5g | Saturated Fat: 1.5g | Sodium: 590mg