Roasted Brussels Sprouts
This simple recipe yields perfectly roasted Brussels sprouts: crispy on the outside and tender within. Brussels sprouts are trimmed, tossed with olive oil, salt, and pepper, then roasted at a high temperature. Regular shaking of the pan ensures even browning. A versatile and healthy side dish, ideal for any meal.
Equipment
- 1 Chef's knife For trimming sprouts
- 1 Cutting Board For safe preparation
- 1 Large Mixing Bowl For tossing sprouts with oil and seasoning
- 1 Half sheet pan For roasting, ensures even cooking
- 1 Measuring Spoons For precise seasoning
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
Achieving perfectly roasted Brussels sprouts hinges on proper preparation and oven temperature. Ensure sprouts are trimmed well and any loose, yellowed outer leaves are removed; this prevents bitterness and promotes even cooking. Do not overcrowd the sheet pan; use two pans if necessary, as overcrowding steams the sprouts rather than roasting them, preventing that desirable crisp exterior. A high oven temperature (400°F) is crucial for caramelization and crispness. Shaking the pan every 10-15 minutes ensures uniform browning. For an elevated flavor, consider adding a drizzle of balsamic glaze, a sprinkle of grated Parmesan, or a few minced garlic cloves during the last 10 minutes of roasting. A touch of maple syrup or honey can also enhance caramelization and sweetness.