These seasoned Brussels sprouts roast until tender with crisp edges. Toss them with olive oil and spices, then spread them on a sheet pan for an easy vegetable side.
A QUICK NOTE
Halve small sprouts and quarter larger ones so they cook evenly. Roast until a fork goes through the center and the edges are as crisp as you like.
INGREDIENTS
About 1 lb Brussels sprouts, halved or quartered
1 Tbsp olive oil, plus a little more for the pan if needed
Black pepper, to taste
Paprika, to taste
Garlic salt, to taste
Garlic powder, for topping
DIRECTIONS
1. Halve or quarter the Brussels sprouts, depending on their size.
2. Add the sprouts, olive oil, black pepper, paprika, garlic salt, and garlic powder to a bowl. Toss to coat, adding a little more seasoning if needed.
3. Preheat the oven to 425°F. Spread the sprouts on a baking sheet in a single layer. Add a light spray of olive oil if needed. You can also air fry them at 375°F for 15–20 minutes.
4. Roast in the oven for 25–30 minutes, until fork-tender and crisp to your liking.
