Crispy Roasted Brussels Sprouts
Flavor profile
Savory, slightly smoky, garlicky, and lemon-bright with crispy edges and tender centers.
🛒 Ingredients (serves 4)
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1½–2 lb (700–900 g) Brussels sprouts
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3 tbsp olive oil
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1 tsp garlic salt (or ½ tsp garlic powder + ½ tsp salt)
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1 tsp paprika (regular or smoked)
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½ tsp black pepper
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½ fresh lemon (juice only)
Optional add-ins
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Extra paprika for heat
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Parmesan cheese (after roasting)
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Red pepper flakes
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Balsamic glaze (after roasting)
🔪 Prep
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Wash and trim
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Rinse Brussels sprouts well.
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Cut off tough stem ends.
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Slice in half lengthwise (quarter large ones).
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Dry thoroughly
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Pat dry with paper towels.
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Dry sprouts = better crisping.
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🥣 Seasoning (Bag Method – like the photo)
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Add Brussels sprouts to a large zip-top bag or mixing bowl.
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Add:
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Olive oil
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Garlic salt
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Paprika
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Black pepper
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Seal the bag and shake well until evenly coated.
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Squeeze in fresh lemon juice, reseal, and shake again.
🔥 Roasting Instructions
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Preheat oven to 425°F (220°C)
(High heat is key for browning.) -
Arrange on baking sheet
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Use a large rimmed sheet pan.
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Spread sprouts cut-side down in a single layer.
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Don’t overcrowd (use two pans if needed).
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Roast
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Roast for 20 minutes, undisturbed.
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Remove pan, flip sprouts.
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Return to oven for 10–15 more minutes.
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Final crisp
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Look for dark, caramelized edges (almost black in spots—this is flavor).
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Total time: 30–35 minutes.
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🍽️ Finish & Serve
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Taste and add extra salt or lemon if needed.
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Optional toppings:
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Fresh grated Parmesan
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Extra lemon zest
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Red pepper flakes
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Serve hot and crispy.
🔥 Pro Tips for Extra Crispiness
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Use metal sheet pans, not glass.
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Don’t line with parchment if you want max char.
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Let sprouts sit cut-side down the longest.
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Avoid moving them too early.
🌟 Variations
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Smoky version: Use smoked paprika
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Spicy version: Add cayenne or chili powder
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Cheesy: Toss with Parmesan immediately after roasting
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Air fryer: 375°F (190°C) for 14–18 minutes, shaking halfway
