Description
This Yard House Brussels Sprouts Recipe is simple to cook at home, crisp on the outside, tender in the center, and naturally full of flavor, with garlic and spices for a satisfying, restaurant-style side you can feel good about serving.
Ingredients
Scale
- 1 lb Brussels sprouts
- 1 tbsp garlic powder
- 1 tbsp paprika (or smoked paprika)
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil (or avocado oil)
Instructions
- Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with either parchment paper or standard aluminum foil; this step significantly simplifies post-cooking cleanup.
- Rinse the Brussels sprouts thoroughly under cool running water. After washing, pat them completely dry using a paper towel—moisture inhibits crisping. Trim off the tough, brown stem end from each sprout. Following that, slice each sprout in half vertically, from the top where the leaf starts down through the base. Any loose or large outer leaves can be removed and saved, as they also roast well.
- Place all the halved sprouts into a large mixing bowl. Drizzle the olive oil evenly over the top. Then, add the garlic powder, paprika, black pepper, and salt. Using your hands or a spoon, toss the mixture thoroughly until every sprout half is uniformly coated with the oil and seasoning blend.
- Arrange the seasoned sprouts in a single layer on the prepared baking sheet. For optimal texture, position each piece with the cut side facing directly down against the pan; this promotes a deeply caramelized, golden-brown crust. Transfer the sheet to the preheated oven and roast for approximately 20 minutes. The Brussels sprouts are fully cooked when the outer edges have turned dark, crispy, and visibly caramelized.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 112kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 4g