Ingredients
- 1½ lbs (680 g) fresh Brussels sprouts
- 2½ tbsp extra-virgin olive oil
- 3 cloves garlic, finely minced
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ½ tsp dried Italian herbs
- ¼ tsp garlic powder
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp grated Parmesan cheese, optional
- 1 tbsp chopped fresh parsley, for garnish
- Pinch of red pepper flakes, optional
👩🍳 Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Brussels sprouts. Wash them thoroughly, trim the tough stems, remove any damaged outer leaves, and cut larger sprouts in half.
- Season. Add the Brussels sprouts to a large bowl. Pour in the olive oil and add garlic, salt, black pepper, smoked paprika, Italian herbs, garlic powder, and red pepper flakes if using.
- Toss well until every Brussels sprout is evenly coated with the seasoning and oil.
- Arrange on the baking sheet in a single layer. Place the cut sides facing downward whenever possible. Avoid overcrowding so they roast rather than steam.
- Roast for 20–25 minutes, turning or shaking the pan halfway through. Continue roasting until the Brussels sprouts are tender inside and deeply golden and caramelized around the edges.
- Add the finishing flavors. Remove from the oven and immediately toss with fresh lemon juice and lemon zest.
- Garnish with Parmesan and fresh parsley if desired.
- Serve immediately while hot and crispy.
⭐ Tips for Extra Crispy Brussels Sprouts
- Dry the Brussels sprouts thoroughly before seasoning.
- Don’t overcrowd the baking sheet.
- Put the cut side directly against the hot pan for better browning.
- For extra caramelization, broil for 1–2 minutes at the end, watching carefully.