Description
Crispy roasted Brussels sprouts with caramelized edges, tender centers, and a bright acid finish that converts skeptics.
Ingredients
Scale
- 900 g (2 lb) Brussels sprouts
- 30 ml (2 tbsp) extra-virgin olive oil
- 7.5 ml (1½ tsp) kosher salt
- 2.5 ml (½ tsp) freshly ground black pepper
- 15–30 ml (1–2 tbsp) balsamic vinegar or freshly squeezed lemon juice
- 15 g (2 tbsp) honey or maple syrup (optional)
- 30 g (⅓ cup) toasted nuts or crispy pancetta (optional)
Instructions
- Preheat the oven to 220°C (425°F) for at least 15 minutes.
- Trim the stem ends and halve the Brussels sprouts lengthwise; discard outer leaves and dry thoroughly.
- Put the cut sprouts in a large bowl and toss with olive oil, kosher salt, and black pepper.
- Spread sprouts cut-side down in a single layer on a rimmed baking sheet, leaving space between pieces.
- Roast in the middle of the oven for 15 minutes, then flip if stuck and roast for an additional 7–10 minutes.
- Remove from the oven and drizzle with balsamic vinegar or lemon juice and honey if using. Toss and serve hot.
Notes
Make sure the sprouts are dry before roasting to achieve maximum crispiness. Avoid overcrowding the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg