Ingredients
Equipment
Method
- Preheat your oven to 425 degrees Fahrenheit. This high temperature is key for achieving that crispy exterior that makes Roasted Brussels Sprouts so delightful.
- Wash the Brussels sprouts thoroughly under cold water. As you do this, take a moment to admire their vibrant green color. Once clean, peel away any outer leaves that look dirty or damaged.
- Trim the bottoms of the Brussels sprouts to ensure they cook evenly. Discard these trimmings and focus on the beautiful sprouts.
- Next, halve each cleaned Brussels sprout and place them cut side up onto a baking sheet. This position allows for maximum caramelization.
- Drizzle the halved Brussels sprouts with olive oil. Use a generous amount, as this will help them brown beautifully.
- Sprinkle with salt and pepper to bring out the natural flavors. You can also add additional spices at this point if you’d like to experiment.
- With your hands, toss the Brussels sprouts until they are evenly coated in oil and seasonings. This step is crucial for ensuring every sprout has flavor.
- Turn each piece cut side down on the baking sheet. This technique aids in browning, which is essential for that perfect roasted texture.
- Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Keep an eye on them; you want them golden brown and tender. If you prefer extra crispiness, feel free to turn them halfway through the roasting.
- Once done, take them out and let them cool slightly before serving. The aroma will fill your kitchen, inviting everyone to the table.
Notes
Leftover Roasted Brussels Sprouts can be stored in an airtight container in the refrigerator for up to three days. To keep them crispy, reheat your leftovers in the oven instead of the microwave. If you want to enjoy them later, Brussels sprouts can be frozen before cooking. Just blanch them first! They also pair wonderfully with a variety of dishes, from roasted meats to hearty grains.