There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!