Ina Garten Roasted Brussels Sprouts – Crispy, Caramelized, and Effortlessly Delicious
Ina Garten’s recipe involves halving fresh Brussels sprouts, tossing them with olive oil, kosher salt, and black pepper, and roasting them at a high temperature until the edges are crispy and the centers are perfectly tender. The simplicity is what makes them so delicious—and the caramelization from the oven brings out their natural sweetness.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
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1½ pounds Brussels sprouts, trimmed and halved
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3 tablespoons olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Optional: Flaky sea salt for finishing
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Trim off the stem ends of each Brussels sprout and remove any yellow or damaged outer leaves. Cut larger sprouts in half through the stem.
Place the Brussels sprouts in a large bowl. Add olive oil, salt, and pepper. Toss well to coat evenly.
Spread the sprouts in a single layer, cut-side down, on the prepared baking sheet. Don’t overcrowd them—this helps ensure crispiness.
Roast for 25–30 minutes, shaking the pan once or twice for even browning. They’re done when deeply golden on the outside and fork-tender inside.
Transfer to a serving bowl and sprinkle with flaky sea salt, if desired. Serve hot or at room temperature.