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