Roasted Brussels Sprouts Recipe
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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Roasted Brussels Sprouts
Method
Roasted Brussels Sprouts
Preheat and prepare
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
Trim and halve
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise (for very large sprouts, quarter them) so they cook evenly and develop a caramelized surface.
Toss with oil and seasonings
In a large bowl, combine the halved Brussels sprouts, 3 tbs extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and the minced garlic. Toss thoroughly so the oil and seasonings coat every sprout. Spread the sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between pieces for proper browning.
Roast until caramelized
Roast in the preheated oven for 20–25 minutes, undisturbed for the first 15 minutes to allow good browning. After 15 minutes, check and shake the pan or flip any overly dark pieces; continue roasting until the edges are deeply golden-brown and the centers are tender when pierced with a fork.
Finish and serve
Remove the baking sheet from the oven. Immediately toss the hot sprouts with 1 tbs fresh lemon juice and, if using, 2 tbs grated Parmesan and 1 tsp red pepper flakes. Taste and adjust seasoning with additional salt or lemon if desired. Serve warm.