I tested every method for crispy restaurant-style Brussels sprouts and this one wins every time

I spent two weeks making Brussels sprouts every possible way—roasted whole, halved, quartered, steamed then seared, blanched then fried, air-fried at various temperatures. Some batches came out soggy and bitter. Others burned on the outside while staying raw in the middle. But one method consistently delivered that restaurant-quality crisp with a tender interior: high heat, cut side down, and leaving them alone.

Crispy roasted Brussels sprouts

Yield: Serves 4 as a side dish
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes

Ingredients

• 1½ pounds Brussels sprouts
• 2 tablespoons olive oil (or avocado oil)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Optional finishing touches:

• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Squeeze of fresh lemon juice
• Red pepper flakes
• Fresh herbs (parsley, thyme)

Instructions

1. Preheat your oven to 425°F. Place a rack in the center position.
2. Prep the Brussels sprouts. Trim the stem ends and cut each sprout in half lengthwise through the stem. Remove any loose or yellowed outer leaves (but save any that fall off—they'll get extra crispy). The flat cut surface is key for creating the caramelized crust.
3. Season. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Arrange on the baking sheet. Spread the Brussels sprouts in a single layer on a rimmed baking sheet, placing them cut side down. Don't crowd them—leave space between each sprout for air to circulate. If they don't all fit comfortably, use two pans.
5. Roast without touching. Place the pan in the oven and roast for 20-25 minutes without moving them. Don't flip or stir—this is crucial for proper browning. The Brussels sprouts will look darker than you expect, but that deep golden-brown on the cut side is what creates restaurant-quality crisp.
6. Check for doneness. The Brussels sprouts are ready when the cut sides are deep golden brown to lightly charred, and the interiors are tender when pierced with a fork. The edges should be crispy. If they need more color, roast another 3-5 minutes.
7. Finish and serve. Transfer to a serving bowl. If using, drizzle with balsamic vinegar, honey, or lemon juice while still warm. Toss and serve immediately.

Notes

Oil choice: Olive oil adds flavor, but any neutral oil with a high smoke point works (avocado, grapeseed, or vegetable oil).

Oil ratio matters: Two tablespoons for 1½ pounds is the right amount. Less and they dry out, more and they fry rather than roast.

Room temperature works best: Brussels sprouts cook more evenly when they're not fridge-cold. Let them sit out for 15-20 minutes before roasting if you remember.

Don't discard loose leaves: Outer leaves that fall off during prep turn into crispy chips. Toss them on the pan with everything else.

Why cut side down works: High temperature drives off moisture quickly while the flat surface browns. Brussels sprouts have natural sugars that caramelize under direct heat, but only if they maintain contact with the pan. Moving them interrupts this process.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F oven for 5-7 minutes or in a hot skillet to restore some crispiness. Don't use the microwave—it turns them soggy immediately.

Final thoughts

I've tested this method dozens of times and it hasn't failed yet. Cut side down, high heat, don't move them—that's the formula. Everything else is just variation.