🥬 Roasted Brussels Sprouts
Crispy, caramelized Brussels sprouts roasted at high heat with olive oil, salt, and pepper. A simple, healthy side dish that pairs perfectly with almost any meal - and might just convert Brussels sprouts skeptics!
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl (optional)
- Knife + cutting board
Ingredients
- 1 pound Brussels sprouts trimmed
- Extra-virgin olive oil for drizzling
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Trim Brussels sprouts and slice in half (leave smaller ones whole if desired).
- Place on baking sheet, drizzle with olive oil, and season with salt and pepper.
- Toss to coat evenly.
- Spread in a single layer, cut-side down for best browning.
- Roast for 20–30 minutes, until tender and golden brown on the edges.
- Check for doneness based on size - smaller sprouts cook faster.
- Taste and adjust seasoning before serving.
Notes
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- Dry Brussels sprouts well before roasting for maximum crispiness.
- Do not overcrowd the pan—this causes steaming instead of roasting.
- Brown, crispy edges are what you want—they add the best flavor.
- Score the stem of whole sprouts so they cook evenly.
- Add lemon zest before roasting and a squeeze of lemon juice before serving for brightness.
- Try red pepper flakes for a little heat.
- Smaller sprouts can be left whole to avoid overcooking.