I keep my steps friendly and direct. You can do this.
Preheat the oven to 400°F (200°C). Line your baking sheet with parchment. Don’t skip lining — cleanup wins lives.
Prep the sprouts. Trim the stem ends and halve each sprout. If a sprout looks huge, quarter it so everything cooks evenly.
Mix flavor. In your large mixing bowl, combine the sprouts, olive oil, minced garlic, salt, pepper, and Italian seasoning. Toss until every piece glistens. Want them extra crispy? Use slightly less oil and make sure the sprouts stay dry before oiling.
Spread on the sheet. Arrange sprouts cut-side down in a single layer. Overcrowding? That makes them steam, not roast. Don’t overcrowd. Seriously.
Roast for 25–30 minutes, flip once halfway (around 12–15 minutes) so both sides crisp. Watch the edges — you want deep golden-brown, not charcoal.
Finish immediately. Pull the tray, sprinkle with the vegan Parmesan and lemon zest while still hot, and toss gently so the heat melds the flavors. Add red pepper flakes if you like a little drama.
Serve hot. Eat right away for best crunch. Leftovers lose crispness fast, but I’ll tell you how to rescue them below.
Hacking extra crispiness — pro-ish tips
Want a sprout that crunches loud enough to annoy someone in the next room? Try these:
Cut-side down = instant caramelization. Don’t fight the law of roast.
Dry sprouts = crisp sprouts. After washing, dry thoroughly. I pat them with a towel. No one wants water in their crunch.
Space them out. Single layer, remember? Give them breathing room.
Don't stir too often. Flip once. Repeated poking loses heat.
High heat works. 400°F is my happy place for these. If you want extra browning, bump to 425°F and shave a few minutes off the time. Watch closely.
Use cornstarch (optional): Toss sprouts lightly in 1 tablespoon cornstarch before oiling for an ultra-crisp exterior. Yes, it works.
