Preheat your oven to 400°F (200°C). Wash the Brussels sprouts under cold running water, then dry them very thoroughly using paper towels or a clean kitchen towel. Removing all surface moisture is essential for proper roasting and crispiness.

Trim off the woody stem end of each Brussels sprout. Slice them in half lengthwise, creating a flat cut side that will caramelize beautifully against the hot baking sheet during roasting.

Transfer the halved sprouts into a large mixing bowl. Drizzle in the olive oil, then add the kosher salt, freshly ground black pepper, and garlic powder. Toss thoroughly until every sprout is evenly and lightly coated.

Spread the seasoned Brussels sprouts across a rimmed baking sheet in a single, uncrowded layer. Position each one with its flat cut side facing down – this direct contact with the hot pan is what creates that signature golden-brown crust.

Place the baking sheet in the preheated oven and roast for 30 minutes. At the 15-minute mark, remove the pan and give it a gentle shake to shift the sprouts slightly for even cooking, then return it to the oven.

Once the sprouts are deeply golden and crispy on the outside with a tender interior, remove them from the oven. Immediately finish with a light pinch of kosher salt and serve warm for the best texture and flavor.