Crispy, caramelized edges and tender centers are the hallmarks of perfectly roasted brussels sprouts—and you don’t need much more than olive oil, salt, and pepper to get there. This simple recipe relies on a hot oven and a rimmed baking sheet to turn the humble vegetable into a side dish worthy of both weeknight dinners and the Thanksgiving table .

The key is to halve the brussels sprouts (quarter any especially large ones), then spread them in a single layer so they roast instead of steam. Toss them occasionally as they cook, letting the outer leaves turn crisp and the cut sides develop a deep golden brown color. Serve them straight from the oven, or dress them up with a squeeze of lemon juice, a shower of grated Parmesan, or a drizzle of balsamic vinegar .

Roasted brussels sprouts FAQ

How do you make roasted brussels sprouts crispy?

Use high heat (450°F) and spread the sprouts in a single layer on a rimmed baking sheet. Overcrowding traps moisture, causing them to steam rather than roast.…