Roasted Brussels Sprouts Halves (Printable Version)
Crispy on the outside and tender on the inside, these roasted Brussels sprouts halves make a simple yet delicious side dish for any meal.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Spread seasoned Brussels sprouts in a single layer with cut side down on the prepared baking sheet.
04 - Roast for 22 to 25 minutes, flipping halfway through, until golden brown and crispy on the edges.
05 - Transfer to serving plate while hot. Optionally garnish with fresh lemon juice or grated Parmesan cheese.
# Expert Tips:
01 -
- The cut sides get almost impossibly crispy while the centers remain tender enough to melt in your mouth.
- With just five minutes of actual hands on work you get a vegetable dish that people will actually fight over at the table.
02 -
- Flipping halfway through cooking is worth the effort because it ensures even browning and prevents any chance of burning.
- The sprouts will shrink considerably during roasting so what looks like too many raw will become the perfect amount once cooked.
03 -
- For even more flavor cut a lemon in half and roast it alongside the sprouts then squeeze the warm juice over everything just before serving.
- If your sprouts are very large quarter them instead of halving so they cook evenly and you get more of those delicious crispy edges.