Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts

1. 1

   Preheat and prepare

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup; set aside.

2. 2

   Trim and halve sprouts

   Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut each sprout in half lengthwise so the cut side will contact the pan for better caramelization. If some are very large, quarter them so pieces are similar in size.

3. 3

   Toss with oil and seasonings

   Place the halved sprouts in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the minced garlic. Toss well to coat every piece evenly. Spread the sprouts in a single layer on the prepared baking sheet with the cut sides down—crowding will steam them instead of roasting, so leave space between pieces.

4. 4

   Roast until caramelized

   Roast in the preheated oven for 20–28 minutes, turning once about halfway through (after 10–14 minutes). Roast longer for deeper browning and crisp edges; test with a fork for tender centers and crisp, browned outer leaves.

5. 5

   Finish and season

   Remove the tray from the oven. While the sprouts are hot, sprinkle with 1 teaspoon fresh lemon juice, and if using, add 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes. Toss gently on the pan or transfer to a serving bowl to mix. Taste and adjust seasoning with additional salt or pepper if needed.

6. 6

   Serve

   Serve immediately while hot and crisp. Leftovers can be refrigerated in an airtight container for up to 3 days and re-crisped on a baking sheet in a 400°F (200°C) oven for 8–10 minutes.