easy oven roasted brussel sprouts (yes the salt on my nose is a paid actor) Recipe: Ingredients *

easy oven roasted brussel sprouts (yes the salt on my nose is a paid actor) Recipe: Ingredients * 20-24 oz fresh Brussels sprouts, cleaned, trimmed, and halved * 3 tbsp olive oil (or avocado oil for higher crisp) * ½ tbsp kosher salt * 1 tsp ground black pepper * 2 tsp garlic powder * 1 tsp smoked paprika (optional, but adds warmth + color) * Fresh thyme * 1 tbsp pure maple syrup or honey (optional, for light caramelization) * Flaky salt (for finishing) Instructions 1. Preheat the oven to 425°F. TIP Place a large foil lined sheet pan inside while it preheats, a hot pan helps start the crisping immediately. 2. Season: * In a large bowl, toss sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated. * If using maple syrup or honey, drizzle and toss again just to lightly coat. 3. Roast: * Carefully remove the hot pan from the oven and spread sprouts cut side down in a single layer (don’t crowd). * Roast for 25–30 minutes 4. Finish: * When deeply golden and crisp, toss with a sprinkle of flaky salt right away.

This is my go-to roasted Brussels sprouts recipe. Black pepper, garlic powder. I’m not using fresh garlic because if I chop it too small, it’ll burn. So, little bit of honey. Oil. Be generous with the oil because that’s what’s going to help get it nice and crispy. Fine sheet tray. You don’t have to use foil, but it is going to help heat up the Brussels if you like a nice charred crispy Brussel. Spread them out. Split side down. Also, I don’t know what’s going on if there’s like a Brussels sprout shortage, but I had to go all around town to find these. Bada boom, bada bing. If they’re all stacked on top of each other, they’re going to steam and not necessarily properly roast and give you a nice crisp. Into the oven they go. Of course, I’m going to top it with a little bit of flaky salt. That’s so good.