Roasted Brussels Sprouts
This straightforward recipe yields perfectly roasted Brussels sprouts, crisp on the outside and tender within. Tossed simply with olive oil, salt, and pepper, they become a delicious and easy side dish. Regular shaking ensures even browning and a satisfying texture, making them a family favorite.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Baking Sheet Ensure it's large enough to hold sprouts in a single layer
Ingredients
Main
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Notes
For perfectly roasted Brussels sprouts, ensure they are in a single layer on the sheet pan to promote browning, not steaming. Overcrowding will result in soft, soggy sprouts. The 'shake the pan' instruction is vital for even caramelization and crispness. For added depth of flavor, consider adding minced garlic or a drizzle of balsamic glaze during the last 10 minutes of roasting. A touch of maple syrup or honey can also enhance their sweetness and help with caramelization. Remember, the goal is a tender interior with a beautifully crisp, slightly charred exterior.