Crispy Brussels Sprouts Recipe

Preheat and prepare sprouts

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easier cleanup. Rinse 1 lb Brussels sprouts under cold water, trim off the stem ends, and discard any yellow or loose outer leaves. Cut each sprout in half lengthwise through the stem; for very large sprouts, quarter them so pieces are roughly uniform in size.

Pat the halved sprouts dry thoroughly with a clean kitchen towel or paper towels. Removing surface moisture is essential for maximum crispiness.

Toss with oil and seasonings

Place the dried, halved sprouts in a large bowl. Add 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Toss thoroughly so every sprout is evenly coated. If you prefer extra crisp edges, spread them into a single layer on the prepared baking sheet with the cut sides facing down and leave a little space between pieces; overcrowding will steam them.

Roast until crispy

Roast in the preheated 425°F (220°C) oven for 20–28 minutes, depending on size and oven, stirring or flipping once at about 12–15 minutes. Look for deeply browned, blistered edges and tender centers; smaller sprouts may be done closer to 20 minutes, larger pieces toward 28. If you want an extra caramelized surface, switch the oven to broil for the last 1–2 minutes while watching carefully to avoid burning.

Remove the tray from the oven and immediately transfer the sprouts to a serving bowl or platter. While still hot, squeeze 1 tbs fresh lemon juice over them and toss gently so the acid brightens the flavors. If using, sprinkle 2 tbs grated Parmesan and 1 tsp red pepper flakes; toss again to distribute. Taste and adjust seasoning with additional salt or pepper if needed.

Serve hot as a side or snack. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.