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roasted brussell sprouts recipe

Roasted Brussels Sprouts Recipe

Let’s get one thing straight: if you’ve only had Brussels sprouts boiled or steamed, you haven’t really tasted them yet.
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Ingredients Method

Ingredients
  

This is a no-fuss, pantry-friendly recipe
  • 1½ pounds Brussels sprouts
  • 2 to 3 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Fresh black pepper, to taste
Optional add-ons
  • 1 to 2 teaspoons balsamic vinegar added after roasting
  • A drizzle of honey or maple syrup
  • Shredded Parmesan
  • Red pepper flakes for heat

Method
 

Prep Your Sprouts
  1. Trim the stem ends and remove any yellow or damaged outer leaves. Then slice each sprout in half lengthwise. If you’ve got a few really large ones, quarter them so everything cooks evenly.
  2. Place them in a large bowl for tossing — or go straight onto a baking sheet if you’re feeling efficient.
Season and Toss
  1. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything together until the sprouts are evenly coated. You want just enough oil to coat them without drowning them.
  2. For extra browning, place them cut side down on the sheet pan. This gives you that nice golden sear on the flat sides.
Roast at High Heat
  1. Roast in a 425°F (220°C) oven for 20 to 25 minutes, flipping once halfway through. You’ll know they’re done when the cut sides are deep golden brown and the outer leaves are crisped and starting to char.