Preheat your oven to 425°F (220°C). This high temperature is key to getting those gorgeous crispy edges on your Brussels sprouts. Make sure the oven is completely preheated before you start roasting.
Move the rack to the middle position of your oven to ensure even cooking. It's important to have proper airflow around your baking sheet for the best results.
Line a baking sheet with foil for easy cleanup. This also helps the Brussels sprouts roast evenly without sticking to the pan. You can also use parchment paper if you prefer.
Prep your Brussels sprouts by cutting the dried-out stem or end bit off. Discard any discolored leaves, so you’re left with fresh, vibrant sprouts.
Cut each Brussels sprout in half and add them to your lined baking sheet. This helps them cook evenly and creates more surface area for roasting.
Pour 2 to 3 tablespoons of olive oil over the sprouts. You want enough oil to coat them, but not so much that they’re swimming in it. Start with 2 tablespoons and add more if needed.
Generously season the Brussels sprouts with salt and pepper. Toss with your hands until they are evenly coated. This is where the flavor starts to build!
Spread them out on the baking sheet so they're not touching too much. This allows for proper roasting and ensures they get that crispy texture.
Roast the Brussels sprouts for 18 to 20 minutes. I recommend checking them after 18 minutes. They should be soft, browned, and beautifully caramelized.
For an even deeper flavor, feel free to roast them longer, but make sure to check on them to avoid overcooking. You want that perfect balance of chewiness and crispness.
