Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup-this step is optional but highly recommended for preventing sticking and simplifying post-cooking cleanup.

Wash the brussels sprouts thoroughly under cold running water to remove any dirt or debris. This is crucial for food safety and flavor. Dry them completely using a clean kitchen towel or paper towels-wet sprouts will steam rather than roast, preventing that signature crispy texture.

Using a sharp knife, trim off the tough stem end of each brussels sprout. Cut each sprout in half lengthwise from top to stem end. This halving technique is essential for creating maximum surface area for caramelization.

Place all halved brussels sprouts in a large bowl. Drizzle with 1 teaspoon of olive oil. Add ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ½ teaspoon garlic powder. Using your hands or a spoon, toss everything together until every piece is lightly and evenly coated with oil and seasonings.

Pour the seasoned brussels sprouts onto your prepared baking sheet. Arrange them all cut-side down in a single layer-this positioning is critical as it allows the flat side to caramelize beautifully while the outer leaves crisp up perfectly.

Place the baking sheet in the preheated oven and roast for 30 minutes total. At the 15-minute mark, carefully pull the pan out and give it a good shake to redistribute the sprouts (don’t flip them cut-side up-just shake gently so they roll slightly for even cooking). Return to the oven for the remaining 15 minutes.

The brussels sprouts are ready when the outer leaves turn deep golden-brown and achieve a crispy, almost chip-like texture, while the cut sides display beautiful caramelization. A little charring is actually perfect and adds depth of flavor.

Remove from the oven immediately. Sprinkle with an extra pinch of kosher salt while they’re still hot to enhance flavor. Serve right away to enjoy maximum crispiness and warmth.