Description
Brussels sprouts have a reputation for being tricky to cook, but this recipe keeps it simple and guarantees crispy perfection.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon flaky sea salt (or more to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
Instructions
Preheat your oven to 425°F (220°C).
Trim the ends off the Brussels sprouts and cut them in half. If they’re extra large, quarter them. Place them in a large mixing bowl.
Drizzle the olive oil over the sprouts and toss them until well coated. Sprinkle with salt, black pepper, and garlic powder (if using). Toss again to evenly distribute the seasoning.
Spread the Brussels sprouts cut-side down on a baking sheet lined with parchment paper. Make sure they aren’t overcrowded—giving them space helps them crisp up instead of steaming.
Roast for 20-25 minutes or until the edges are crispy and golden brown. For extra crispiness, broil for 1-2 minutes at the end.
Remove from the oven and let them cool slightly before serving. Add an extra sprinkle of flaky salt if desired. Enjoy them hot and crispy!