Roasted Brussels Sprouts
Learn how to make perfect Roasted Brussels Sprouts with crispy edges and tender centers. This easy recipe takes just 37 minutes for a delicious vegetable side dish.
Equipment
- oven
- baking sheet
- large bowl
- knife
- cutting board
- measuring spoons
Ingredients
- 1.5 pounds fresh Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven for even cooking.
- Trim off the tough ends of each sprout and remove any loose, discolored outer leaves. For smaller sprouts, cut them in half through the stem end. For larger sprouts, you may cut them into quarters to ensure even cooking.
- In a large bowl, combine the prepared Brussels sprouts with 2 tablespoons of extra-virgin olive oil. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Toss well with your hands or a spoon until all the sprouts are evenly coated with oil and seasoning.
- Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. Make sure they are not overcrowded, as this allows them to roast and brown properly rather than steam. If necessary, use two baking sheets.
- Roast for 20 to 30 minutes, tossing the sprouts once halfway through the cooking time to promote even browning. The sprouts are done when they are tender-crisp on the inside and nicely caramelized with browned, crispy edges on the outside.
- Carefully remove the baking sheet from the oven. Serve the roasted Brussels sprouts hot as a delicious side dish.
Notes
Make sure they are not overcrowded on the baking sheet, as this allows them to roast and brown properly rather than steam.