Description
This roasted Brussels sprouts recipe elevates an often underrated vegetable into a mouthwatering side that complements any meal.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 teaspoon garlic powder or 2 cloves minced garlic
- Optional garnish: toasted sesame seeds, red pepper flakes, or lemon zest
Instructions
- Start by rinsing your Brussels sprouts well under cool running water. Once they’re clean, pat them dry with a clean kitchen towel — this is important as excess moisture can prevent them from getting crispy. Trim the ends of the sprouts, remove any outer leaves that are yellow or damaged, and then cut each one in half lengthwise.
- Next, place the halved Brussels sprouts into a large mixing bowl. Drizzle them with olive oil for richness as well as to help the seasonings adhere better. Sprinkle in kosher salt, freshly ground black pepper, and garlic (either powder or minced). Toss everything together until each sprout is well coated.
- With your sprouts now seasoned, preheat your oven to 425°F (220°C). Prepare your baking sheet by lining it with parchment paper. Spread the Brussels sprouts out on the sheet, cut-side down for maximum caramelization.
- Pop the baking sheet into the oven and set your timer for about 20-25 minutes. Halfway through cooking, flip the sprouts; keep an eye on them towards the end of cooking — you want them golden brown and tender but not burnt.
Notes
Ensure Brussels sprouts are similar in size for even cooking. If using frozen sprouts, reduce baking time as they may need less time to cook through. Storing leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 160 kcal
- Sodium: 300 mg
- Protein: 4 g