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Ingredients
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Main
Optional finishing (optional but recommended)
Method
Prepare
- 1
Preheat and wash
Preheat your oven to 425°F (220°C). Rinse the Brussels sprouts under cold water and shake off excess. Trim the stem ends with a small knife and remove any loose or yellowed outer leaves.
- 2
Halve
Slice each Brussels sprout in half lengthwise through the stem so cut sides are flat. If some sprouts are much larger, quarter them so pieces are roughly uniform (about 1 to 1½ inches).
Season and Roast
- 3
Toss with oil and seasoning
Place the halved sprouts in a large bowl. Add 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss well so each piece is evenly coated. Taste a small raw piece and adjust salt/pepper if desired.
- 4
Arrange on baking sheet
Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Leave space between pieces so they roast instead of steam. Use two sheets if necessary.
- 5
Roast until crispy
Roast in the preheated oven for 18–25 minutes, checking at 15 minutes. Roast until the cut sides are deep golden-brown and the outer leaves are crisped. For extra crispiness, switch oven to broil for the final 1–2 minutes, watching closely to avoid burning.
Finish and Serve
- 6
Season to taste and optional finish
Remove sprouts from the oven and immediately taste one. If desired, drizzle with 1 tbs lemon juice and sprinkle 2 tbs grated Parmesan while hot so the cheese melts slightly. Adjust salt and pepper to taste.
- 7
Serve hot as a side dish. Leftovers keep in an airtight container in the refrigerator for up to 3 days; re-crisp in a 400°F (200°C) oven for 5–7 minutes.
