Roasting Brussels sprouts transforms them from ordinary to irresistible. The high heat caramelizes their edges, creating a crispy, golden-brown exterior while keeping the inside tender and flavorful. They pair beautifully with roasted meats, mashed potatoes, or grain bowls and can be easily customized with add-ins like garlic, Parmesan cheese, or crushed red pepper flakes.
Yield: 4 servings
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar or lemon juice, for finishing
Preparation
Step 1
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
Step 2
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half. Place the sprouts in a large bowl. Add olive oil, salt, and pepper. Toss until evenly coated.
Step 3
Spread the sprouts cut side down in a single layer on the baking sheet. This ensures maximum crispiness. Place in the preheated oven and roast for 20 to 25 minutes, shaking the pan halfway through, until golden brown and crispy on the edges.
Step 4
Remove from the oven. Drizzle with balsamic vinegar or lemon juice if desired, and toss lightly. Enjoy immediately for the best texture.