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Sesame-Glazed Roasted Brussels Sprouts
TahiraJaved

Simple Roasted Brussel Sprouts with Crispy Edges

This Roasted Brussels Sprouts Recipe roasts halved sprouts cut side down on a preheated pan at 425°F until the edges turn dark, crisp, and caramelized while the centers stay tender.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 People
Course: Appetizer, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Sprouts:
  • 1 1/2 lb Brussels sprouts trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
For the Honey Lemon Glaze:
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
For Garnish:
  • 1/4 cup pomegranate seeds
  • 2 tbsp toasted sliced almonds
  • Flaky sea salt for finishing

Equipment

  • 1 Heavy rimmed baking sheet holds high heat for deep, even browning
  • 1 Oven thermometer confirms the oven is truly at 425°F
  • 1 Salad spinner or clean kitchen towel dries the sprouts before roasting
  • 1 Sharp chef's knife trims and halves the sprouts cleanly
  • 1 Large mixing bowl coats every piece evenly with oil and spices
  • 1 Metal spatula flips the sprouts without tearing the crisp edges

Method
 

  1. Place a rimmed baking sheet in the oven and preheat to 425°F for 10 minutes.
  2. Trim, halve, and thoroughly dry the sprouts.
  3. Toss with the oil, salt, pepper, garlic powder, and paprika.
  4. Place the sprouts cut side down on the hot pan and roast for 12 to 14 minutes.
  5. Flip and roast 8 to 12 minutes more, until the edges are dark and crisp and the centers are tender.
  6. Whisk the honey, lemon juice, and zest, drizzle over the hot sprouts, and toss.
  7. Top with pomegranate seeds, almonds, and flaky salt, and serve right away.
    8. Preheat the pan and dry the sprouts completely; a hot pan and dry surface are what create crisp, caramelized edges instead of steamed ones.

Notes

  • Place the sprouts cut side down for the best browning.
  • Add the honey lemon glaze only after roasting, so it does not burn.
  • Keep the pieces the same size so they finish together.
  • Do not crowd the pan; use two sheets if needed.
STORAGE: Refrigerate in an airtight container up to 4 days, or freeze blanched raw halves up to 3 months.
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