Easy Roasted Garlic & Herb Brussels Sprouts (Crispy & Savory Side)

For a digital entrepreneur in the health niche, mastering polarizing vegetables like Brussels sprouts is a professional-grade strategy for building a versatile content library. This recipe utilizes high-heat roasting to eliminate bitterness and unlock a “Gold Standard” nutty sweetness. From an expertise (E-E-A-T) perspective, the secret to a professional-grade sprout is the “Flat-Surface Sear Technique.” By placing the cut side of each sprout directly against the hot pan and leaving them undisturbed, you maximize the Maillard reaction, resulting in a deep-brown caramelization that provides a superior “Gold Standard” texture and flavor profile.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 4 Servings
• Calories: 115 kcal per serving

Ingredients:

The Foundation

• 1 lb Brussels Sprouts, trimmed and halved lengthwise
• 2 tbsp Avocado Oil (The Gold Standard for clean, high-heat roasting)
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The “Gold Standard” Crust

• 3 cloves Garlic, minced
• 1 tsp Dried Thyme & 1/2 tsp Onion Powder
• 1/4 tsp Smoked Paprika (Professional secret for “roasted” depth)

The Finishing Touch

• 1 tbsp Fresh Lemon Juice (The “Acidity Bridge”)
• 1 tbsp Fresh Parsley, chopped
• Optional: 1 tbsp Grated Parmesan or Nutritional Yeast

Preparation Steps:

1. The Professional Trim

1. Preheat oven to 425°F (220°C).
2. Trim the tough stems and remove yellowed outer leaves. Slice in half lengthwise.
3. Pro Tip: Do not discard the loose green leaves that fall off. Toss them in; they transform into “Gold Standard” crispy chips that provide a professional-grade texture contrast.

2. The Flavor Coating

4. In a large bowl, toss sprouts with avocado oil, garlic, and all dry spices.
5. Ensure the oil reaches the inner layers; this coating allows the high heat to penetrate the sprout without drying out the core.

3. The “Cut-Side Down” Arrange

6. Place sprouts on a parchment-lined baking sheet.
7. Technique: Take 60 seconds to turn each sprout so the flat, cut side is facing down. This ensures maximum contact with the heat source for a professional-grade crust.

4. The High-Heat Roast

8. Roast for 18–22 minutes.
9. The No-Toss Rule: Do not flip or toss them halfway through. Leaving them undisturbed allows the bottom to develop a deep, Gold Standard caramelization.
10. Remove when outer leaves are crispy and centers are tender. Drizzle with lemon juice and garnish with parsley.

Expert Tips:

• The “Convection” Hack: If your oven has a fan (convection) setting, use it. The moving air accelerates moisture evaporation, helping the sprouts achieve a professional-grade “shattered” crispness on the outer leaves.
• Avoid the “Steam” Trap: Crowding the pan is the enemy of crispiness. If the sprouts are touching, they will release moisture and steam each other. Use two pans if necessary to ensure each sprout has its own “Gold Standard” breathing space.