Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 lb Brussels sprouts; 3 tbsp olive oil; 1 1/2 tsp kosher salt; 3/4 tsp black pepper; 1 tsp garlic powder; 1/2 tsp smoked paprika, optional; 1 tbsp maple syrup, optional

October 1, 2026

Halved roasted Brussels sprouts with browned cut faces and crisp leaves on a white platter

pareve vegetarian vegan side-dish oven shabbat

Roasting Brussels sprouts cut side down gives them a deep brown crust and tender centers. Add a little maple syrup if you like a touch of sweetness; smoked paprika is good here too.

Ingredients

—2 lb Brussels sprouts
—3 tbsp olive oil
—1 1/2 tsp kosher salt
—3/4 tsp black pepper
—1 tsp garlic powder
—1/2 tsp smoked paprika, optional
—1 tbsp maple syrup, optional

Notes

Leave space between the sprouts so they roast rather than steam. The cut sides should sit flat against the pan for good browning. A little maple syrup adds mild sweetness and goes especially well with the Peruvian-style chicken.

Instructions

Preheat the oven to 425°F using Convect Roast.
Trim the stem ends and remove any damaged outer leaves.
Halve the Brussels sprouts from top to bottom.
Toss with olive oil, salt, pepper, garlic powder, paprika, and maple syrup if using.
Arrange cut side down on a sheet pan.
Roast at 425°F on Convect Roast for 25 to 35 minutes.
Check around 25 minutes. They are done when deeply browned on the cut side and tender inside.