Roasted Brussels Sprouts

[The Char Is the Point Remix]

Crispy, caramelized, and deeply charred. Brussels sprouts roasted in avocado oil until the edges blacken and shatter, finished with flaky sea salt that crunches between your teeth. This is the vegetable that converts Brussels haters—because the char isn’t a mistake, it’s the entire point.

Ingredients

1 1/2 pounds (680g) Brussels sprouts, trimmed and halved
3 tablespoons (45ml) avocado oil
1/2 teaspoon black pepper
1 teaspoon flaky sea salt (plus more for finishing)
2 cloves garlic, minced (optional)
1 tablespoon balsamic vinegar (optional)

Steps

Prep:

Preheat oven to 425°F (220°C). Trim the stem ends of Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise through the core. Pat completely dry with paper towels—moisture prevents crisping.

Toss:

In a large bowl, toss Brussels sprouts with avocado oil, black pepper, and half the flaky sea salt until every piece is coated. The oil should glisten on the surface but not pool at the bottom of the bowl.

Arrange:

Spread Brussels sprouts in a single layer on a large rimmed baking sheet, cut-side down. Don’t crowd them—they need space for air circulation and proper charring. Use two pans if necessary.

Roast:

Roast for 20-25 minutes without touching them until the cut sides are deeply caramelized and charred, almost blackened. The outer leaves should be crispy and dark brown, nearly burnt. This is exactly what you want—resist the urge to pull them out early.

Finish:

Remove from oven and immediately toss with minced garlic if using—the residual heat will cook it just enough. Drizzle with balsamic vinegar if desired. Finish with a generous sprinkle of flaky sea salt. The salt should crunch when you bite down.

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Make it Good For The Gut

Brussels sprouts deliver powerful prebiotics: Each serving provides fiber and glucosinolates that feed beneficial gut bacteria and support detoxification. High heat enhances digestibility: Roasting breaks down complex sugars that can cause bloating, making Brussels sprouts easier to digest than when raw or steamed. Add fermented topping: Drizzle with a spoonful of kimchi juice or top with sauerkraut for probiotic power that complements the charred flavor.

Remix Options

Bacon Brussels: Toss with 4 slices cooked, crumbled bacon before serving for smoky richness. Parmesan Finish: Sprinkle with 1/4 cup grated Parmesan cheese immediately after roasting while still hot. Maple Balsamic: Whisk together 2 tablespoons balsamic vinegar and 1 tablespoon pure maple syrup, drizzle over hot Brussels sprouts. Spicy Kick: Toss with 1/2 teaspoon red pepper flakes before roasting or drizzle with chili crisp after. Lemon Zest: Finish with fresh lemon zest and a squeeze of lemon juice for bright acidity. Garlic Butter: Toss hot Brussels sprouts with 2 tablespoons melted grass-fed butter and 3 minced garlic cloves. Everything Bagel: Finish with 2 tablespoons everything bagel seasoning instead of plain flaky salt.

Good To Know

Your Swaps Executed: This recipe swaps vegetable oil for avocado oil (higher smoke point, better for high-heat roasting, neutral flavor) and table salt for flaky sea salt (larger crystals provide textural crunch and pure mineral flavor). The Char Is Intentional: Those deeply caramelized, almost burnt edges are where all the flavor lives. The Maillard reaction creates nutty, sweet, complex flavors that transform Brussels sprouts from bitter to addictive. Don’t pull them out when they’re just golden—push them to nearly black. Cut-Side Down Matters: Placing the flat cut side directly on the hot pan maximizes contact and creates that perfect caramelized crust. The rounded backs stay tender while the faces get crispy. Why Avocado Oil: With a smoke point of 520°F, avocado oil doesn’t break down or burn at the high temperatures needed for proper char. Olive oil would smoke and taste bitter. Dry Is Critical: Wet Brussels sprouts steam instead of roast, creating soggy vegetables instead of crispy ones. Pat them completely dry after washing and let them air-dry for 10 minutes if you have time. Don’t Crowd the Pan: Overcrowding traps steam and prevents browning. Brussels sprouts should have space around them—use two pans if needed for a large batch. Flaky Salt Timing: Add half the salt before roasting for seasoning, reserve the other half for finishing. The final sprinkle provides textural crunch and a burst of pure salt flavor that hits your tongue first.