Preheat oven to 220°C (200°C fan)

Pat Brussels sprouts dry (this helps them crisp)

Toss with olive oil, salt, pepper, and garlic powder

Arrange cut-side down on a baking tray (very important for crispiness)

Roast for 20–25 minutes until deeply golden and crispy

Do not overcrowd the pan (use two trays if needed)

Optional: flip halfway for even browning

Finish with balsamic glaze, parmesan, chili flakes, or lemon zest