Roasted Brussels Sprouts Recipe

Time35m

Serves4

Make Roasted Brussels Sprouts Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat oven and prepare pan
Position a rack in the upper-middle of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup and spread out so airflow is not blocked.
2
Trim and halve sprouts
Wash the Brussels sprouts and trim off any brown or tough outer leaves. Slice off the woody stem end of each sprout and cut them in half lengthwise. If some are much larger than others, quarter the largest so pieces are even-sized for uniform roasting.
3
Toss with oil and seasonings
Place the halved sprouts in a large bowl. Add the olive oil, kosher salt, and black pepper. Toss thoroughly so each sprout is lightly and evenly coated in oil and seasonings.
4
Arrange on baking sheet
Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Leave space between pieces; crowded sprouts steam rather than brown.
5
Roast until browned
Roast in the preheated oven for 18–25 minutes, checking at 12–15 minutes. Roast until the cut sides are deeply golden-brown and the outer leaves are crisp, and the interior is tender when pierced with a fork. Larger sprouts may need up to 25 minutes.
6
Shake and finish roast (optional)
If some pieces are browning unevenly, remove the pan at about 12–15 minutes and give it a quick shake or use a spatula to flip the sprouts so they brown on both sides, then return to the oven to finish roasting.

7
Finish with lemon and optional add-ins
When sprouts are done, remove the pan from the oven. Immediately drizzle the lemon juice over the hot sprouts and sprinkle the grated Parmesan, toasted nuts, and red pepper flakes if using. Toss gently on the baking sheet (or transfer to a serving bowl) to coat and distribute the toppings.
8
Adjust seasoning and serve
Taste and add a pinch more salt or pepper if needed. Serve hot as a side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (200°C) oven for 5–8 minutes before serving.