Brussels Sprouts
Halve, roast 425°F, 20-25 min cut-side down.
Gold standard for home cooks. Oven’s ambient heat tenderizes the core while the pan contact browns the cut faces. Stovetop risks tough, bitter centers.
Step-by-Step
1. Trim stem ends. Halve through the core.
2. Toss with oil, salt, and pepper.
3. Place CUT-SIDE DOWN on sheet pan (or preheated sheet pan for extra browning).
4. Roast 425°F, 20-25 min.
5. Don't flip — the cut side gets the deepest caramelization.
6. Done when edges are crispy-dark and centers are tender.
7. Optional: toss with balsamic glaze, parmesan, or hot honey.
Size & Portion Guide
Small sprouts (golf ball or smaller): 18-22 min, can leave whole.
Medium: halve, 20-25 min.
Large: halve or quarter, 22-28 min.
Shaved/shredded: stovetop sauté 5-7 min instead.
Halve, sear cut-side down med-high 5 min, cover 5 min.
Pro Tip
Cut-side DOWN on the hot sheet pan for best caramelization.