Roasted Brussels Sprouts
Roasted Brussels Sprouts are a simple, healthy way to elevate your meals. These crispy green sides, with their caramelized edges and tender centers, shine in autumn feasts.
Ingredients
- 1½ lbs 680g fresh Brussels sprouts
- 2 –3 tbsp olive oil
- ¾ tsp kosher salt
- Freshly ground black pepper to taste
- Optional add-ons:
- 1 –2 tsp balsamic vinegar post-roast
- Drizzle of honey or maple syrup
- 2 tbsp shredded parmesan
- Pinch of red pepper flakes
Instructions
Prep Sprouts
- I trim the stem ends of 1½ lbs Brussels sprouts and remove yellow leaves. I slice each sprout in half lengthwise, quartering larger ones for even cooking, and place them in a large bowl for savory sprout dish prep.
Season and Toss
- I drizzle 2–3 tbsp olive oil over the sprouts, sprinkle with ¾ tsp salt and black pepper, and toss to coat evenly. I arrange them cut-side down on a baking sheet for maximum browning in crispy green sides.
Roast
- I preheat the oven to 425°F (220°C) and roast for 20–25 minutes, flipping halfway, until golden brown and crispy-edged for perfect golden veggie roasts.
Finish and Serve
- After roasting, I optionally drizzle 1–2 tsp balsamic vinegar or sprinkle 2 tbsp parmesan for extra flavor. I serve hot for irresistible savory sprout dishes.