Description
A simple and delicious recipe for roasted Brussels sprouts that yields crispy edges and tender interiors. Tossed with olive oil and kosher salt, these sprouts are easy to prepare and make a perfect side dish for any meal.
Ingredients
Scale
Ingredients
- 1 1/2 to 2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to ensure it reaches the right temperature for roasting the Brussels sprouts evenly.
- Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly, remove any outer leaves that are damaged, trim the base, and then halve each sprout for even cooking.
- Toss with Oil and Salt: In a large bowl, toss the halved Brussels sprouts with olive oil and kosher salt to coat them evenly, which helps with browning and flavor.
- Arrange on Baking Sheet: Spread the Brussels sprouts flat on a baking sheet lined with parchment paper or a Silpat mat to prevent sticking and promote crispiness.
- Roast: Bake the sprouts in the preheated oven for about 35 minutes, or until the edges are crisp and caramelized, stirring once halfway through for even roasting.
- Serve and Store: Serve the roasted Brussels sprouts warm with any desired toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Tossing the sprouts halfway through roasting helps ensure they cook evenly and develop a crispy texture.
- Optional toppings such as balsamic glaze, grated Parmesan, or a squeeze of lemon juice can enhance the flavor.
- Use fresh, firm Brussels sprouts for the best results.
- Make sure not to overcrowd the baking sheet to allow proper roasting.
