Perfectly Roasted Brussels Sprouts

This simple method transforms Brussels sprouts into crispy, caramelized, and utterly addictive delights. It’s the best way to convert even the most skeptical sprout eaters.

Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil (or avocado oil)

• ¾ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• Optional additions: 3-4 cloves garlic (minced), ¼ cup grated Parmesan cheese, 1 tablespoon balsamic vinegar, 2 strips cooked bacon (crumbled), 1 tablespoon maple syrup

Instructions

1. Prep the Sprouts:

• Heat your oven to 400°F (200°C). Convection roast/bake setting is ideal for extra crispiness.

• Trim the dry ends off the Brussels sprouts and remove any yellow outer leaves. Cut them in half from stem to crown. For very large sprouts, cut into quarters so they’re all roughly the same size.

• Pro Tip: For maximum crispiness, pat the sprouts completely dry with a clean kitchen towel after washing.

2. Season & Coat:

• Place the halved sprouts on a large, rimmed baking sheet.

• Drizzle with olive oil, salt, and pepper. Toss with your hands until every sprout is evenly coated. Ensure they are cut-side down for the best caramelization.

3. Roast:

• Roast in the preheated oven for 20-30 minutes, without stirring, until the cut sides are deeply golden brown and crispy, and the sprouts are tender when pierced with a fork.

• Halfway through, you can shake the pan to rotate them for even browning.

4. Serve:

• Transfer to a serving dish. Taste and add an extra pinch of salt if needed.

• Add optional toppings like a drizzle of balsamic glaze, a sprinkle of Parmesan, or bacon crumbles.

Key Success Tips

• Don’t Crowd the Pan: Use a large baking sheet. If the sprouts are piled on top of each other, they’ll steam instead of roast. Use two sheets if necessary.

• Embrace the Browning: The dark, crispy bits are the best part! Don’t take them out too early.

• Flavor Variations:

  • Sweet & Savory: Toss with 1 tbsp maple syrup and a pinch of chili flakes before roasting.

  • Garlic-Parmesan: Add minced garlic in the last 5 minutes of roasting to prevent burning. Sprinkle with Parmesan as soon as they come out of the oven.

  • Balsamic Glaze: Drizzle with 1 tbsp high-quality balsamic vinegar or a store-bought balsamic glaze after roasting.

Troubleshooting

• Soggy Sprouts: Likely due to overcrowding, not drying them well, or an oven temperature that’s too low. Ensure your oven is fully preheated.

• Burnt Outside, Raw Inside: Your sprouts may be too large. Cut them into quarters next time or roast at 425°F for a shorter time to crisp the exterior while the inside cooks.

Enjoy as a simple, healthy side dish that pairs beautifully with roasted chicken, steak, or holiday meals!