American · Sides

Crispy roasted Brussels sprouts

Name: Crispy roasted Brussels sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 side servings
Cuisine: American
Ingredients: 2 pounds Brussels sprouts; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 small garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1/3 cup finely grated Parmesan

Deeply caramelized Brussels sprouts with crisp loose leaves, tender centers, lemon, and Parmesan.

About 40 minTotal

About 40 minActive

$Cost

EasyDifficulty

Makes 6 side servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 6 side servings

2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small garlic clove, finely grated
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/3 cup finely grated Parmesan

Instructions

Heat oven to 450°F with a inside. Trim only the dry stem ends, remove damaged outer leaves, and halve sprouts lengthwise; keep sound loose leaves because they become crisp chips.
Dry sprouts thoroughly, then toss with olive oil, salt, and pepper. Carefully spread them on the hot pan in one uncrowded layer, placing the halves cut-side down.
Roast 18 minutes without moving. Turn the larger sprouts and roast 5 to 8 minutes more until cut sides are deeply brown, loose leaves are crisp, and centers yield to a knife without becoming mushy.
Mix garlic, lemon zest, and lemon juice in a serving bowl. Add the hot sprouts and toss so their residual heat softens the raw garlic; add Parmesan and toss once more.
Serve immediately and uncovered. If the pan is crowded, use two pans rather than accepting steamed, pale sprouts.

North AmericaContemporary North American household cooking

From the table

About this recipe

Brussels sprouts moved from boiled side dish to modern roast-table favorite as high-heat ovens made deeply browned cut faces and crisp loose leaves the target texture.

Brussels sprouts are buds from the same species as cabbage, broccoli, and collards. Older varieties and boiling gave them a bitter reputation; modern sweeter cultivars and high-heat roasting changed the familiar experience. A preheated pan and cut-side contact create the browned flavor people now seek, while lemon and Parmesan finish the vegetables without turning them into a sugary restaurant glaze. This Kwilt version follows the reviewed household adaptation: Use the repeated high-heat cut-side method and a simple lemon-Parmesan finish, omitting bacon, dried fruit, nuts, and sticky glaze so the recipe remains a versatile ordinary side.

Sources

Dinner does not stop at the recipe