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Ingredients
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Roasted Brussels Sprouts
Method
Roasted Brussels Sprouts
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easier cleanup.
- 2
Trim and halve
Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. If sprouts are large, halve them through the stem so cut side is flat; leave very small ones whole. Aim for uniform size so they cook evenly.
- 3
Toss with oil and seasoning
Place the prepared sprouts in a large bowl. Add 3 tablespoons extra-virgin olive oil, 1 1/4 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, and the minced garlic. Toss thoroughly so each sprout is coated. Spread the sprouts cut-side down in a single layer on the prepared baking sheet — overcrowding will steam them rather than roast them.
- 4
Roast
Roast in the preheated oven for 20–25 minutes, until the outer leaves are darkened and crispy and the centers are tender when pierced with a fork. At the 12–15 minute mark, shake the pan or use a spatula to turn the sprouts to promote even browning (return cut-side down if possible for best caramelization).
- 5
Finish and season
Remove from the oven and immediately transfer to a serving bowl. Drizzle with 1 tablespoon fresh lemon juice and toss gently. If using, sprinkle 1/4 cup finely grated Parmesan and 1/4 teaspoon red pepper flakes over the hot sprouts so the cheese melts slightly. Taste and adjust salt and pepper as needed.
- 6
Serve
Serve warm as a side. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a hot oven or skillet to restore crispness.
