Roasted Brussels Sprouts
Crispy, caramelized Brussels sprouts roasted until golden. The dish that converts Brussels sprouts skeptics.
If you grew up thinking Brussels sprouts were mushy and bitter, you were eating boiled ones. Roasted hot and hard until the cut sides go deep golden and crisp, they turn nutty, sweet, and genuinely crave-worthy.
The whole trick is high heat, a single layer, and getting those flat sides pressed against the pan. Do that and the only problem you’ll have is people picking them off the tray before dinner.
Ingredients
- 1 1/2 lbs Brussels sprouts
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the stem ends off the Brussels sprouts, remove any loose outer leaves, and halve each one through the root.
- Toss the sprouts with the olive oil, salt, pepper, and minced garlic until evenly coated.
- Spread them in a single layer on a baking sheet, cut sides down.
- Roast 20–25 minutes, until the cut sides are deeply golden and crisp and the centers are tender.
- Taste, adjust the seasoning, and serve hot.
Equipment
- Baking sheet
- Sharp knife
- Mixing bowl
Tips
- Place the sprouts cut-side down and don't crowd the pan. Contact with the hot metal is what creates those crispy, caramelized faces.
- High heat is essential. At 425°F they brown before they have a chance to turn soft and gray.
- A squeeze of lemon or a drizzle of balsamic glaze at the end brightens up the whole dish.