Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon balsamic glaze (optional for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats up, wash the Brussels sprouts thoroughly. Trim off the woody ends and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise through the stem.
- In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, black pepper, and garlic powder. Ensure every sprout is evenly coated with oil and seasonings, as the oil is what creates that signature crispy texture.
- Transfer the sprouts to a large rimmed baking sheet. For the best results, turn as many sprouts as possible so the flat, cut side is facing down against the pan. This maximizes contact with the heat and creates a deep, golden-brown caramelization.
- Place the baking sheet in the oven and roast for 20 to 25 minutes. About halfway through the cooking time, give the pan a good shake or use a spatula to toss the sprouts so they brown evenly. They are done when the outsides are charred and the centers are fork-tender.
- Remove the pan from the oven. If desired, drizzle with a little balsamic glaze or a squeeze of fresh lemon juice while they are still hot. Serve immediately for the best texture.
- Cook Time: 35 minutes
- Diet: Vegan, Gluten-Free, Keto-Friendly