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Crispy roasted Brussels sprouts caramelized golden-brown in a rustic serving dish

Crispy Roasted Brussels Sprouts

The trick to crispy roasted Brussels sprouts is roasting them cut-side down on a preheated, screaming-hot sheet pan. Caramelized, crispy edges every time, never soggy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Brussels sprouts trimmed and halved through the root
  • 3 tbsp olive oil or neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp balsamic vinegar optional, for finishing
  • 2 tbsp grated Parmesan optional, for finishing

Method
 

  1. Place a rimmed sheet pan in the oven and preheat to 425°F (220°C). Let the pan heat up along with the oven — a hot pan is half the battle.
  2. Trim the dry ends off the Brussels sprouts and cut each one in half through the root. Pull off any loose or yellowed outer leaves. Dry them thoroughly with a towel — surface moisture is the enemy of crispiness.
  3. In a bowl, toss the halved sprouts with the olive oil, salt, and pepper until evenly coated.
  4. Carefully pull out the hot pan and arrange the sprouts cut-side DOWN in a single layer, with a little breathing room between them. Do not crowd the pan — use two pans if you need to.
  5. Roast undisturbed for 20–25 minutes, until the cut sides are deeply golden-brown and the edges are crispy. No flipping needed — let that cut side do its job.
  6. If using, drizzle with balsamic vinegar and shower with Parmesan. Taste, add more salt if needed, and serve hot.

Notes

Dry sprouts + a preheated pan + cut-side down = maximum caramelization. For extra-crispy results, spread them across two pans so they are never crowded. A squeeze of lemon or a drizzle of hot honey at the end is never a bad idea.