Crispy Roasted Brussels Sprouts – Caramelized & Delicious Recipe
Quick Answer
Halve Brussels sprouts, toss with olive oil, salt, and pepper. Roast cut-side down at 425°F (220°C) for 20-25 minutes until crispy and caramelized. Don't crowd the pan.
By RecipesQueen Kitchen • June 15, 2026
Roasted Brussels sprouts are halved, tossed with olive oil and salt, then roasted at high heat until the outer leaves are crispy and the centers are tender. High-heat roasting (425°F/220°C) caramelizes the natural sugars and transforms Brussels sprouts from the mushy, sulfurous vegetable many people remember from childhood into something nutty, sweet, and addictively crispy.
The flat cut side creates maximum contact with the hot baking sheet, producing the best caramelization. A single layer with space between sprouts is essential — crowding steams them instead of roasting.
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved (about 680g)
- 3 tbsp extra virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced (optional)
- 2 tbsp balsamic vinegar (optional, for glazing)
- 2 tbsp grated Parmesan cheese (optional)
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Trim the stem ends of the Brussels sprouts and cut in half through the stem. Remove any loose or yellowed outer leaves.
- 3
Toss halved sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
- 4
Spread in a single layer on the baking sheet, cut-side down. Leave space between sprouts — don't crowd the pan.
- 5
Roast for 20-25 minutes until the flat sides are deeply golden-brown and crispy. Don't stir — the caramelization happens on the cut side against the hot pan.
- 6
Optional: toss with minced garlic and a drizzle of balsamic vinegar, or sprinkle with Parmesan cheese while still hot.
Nutrition Facts (per serving)
Frequently Asked Questions
Why are my Brussels sprouts not crispy?
The #1 mistake is overcrowding the pan. Brussels sprouts release moisture when cooking — if they're too close together, they steam instead of roast. Use a large pan and leave space between each sprout.
Should I cut Brussels sprouts in half for roasting?
Yes — halving creates a flat surface that makes maximum contact with the hot pan, producing better caramelization. Place them cut-side down for the crispiest results.
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