Crispy Roasted Brussels Sprouts
Boring Brussels sprouts? No way! These caramelized, crispy, salty bits of goodness are irresistible. It's a surprisingly delicious vegetable that makes for the perfect easy side dish.
- 1 pound Brussels sprouts
- 1 tbsp olive oil extra virgin
- 1 tsp kosher salt
- ¼ tsp pepper
Preheat oven to 425°F. While it is heating, slice the ends off the sprouts. Then slice them in half. If they are over an inch wide quarter them. Place them in a bowl including all the loose pieces. Toss with olive oil, salt, and pepper.
Spread them on a sheet pan being careful to not overcrowd the pan and turning the cut sides down. Then roast for 15-20 minutes. Note that cooking time is dependent on the cookie sheet and oven. Start checking at 15 minutes and continue cooking until they've reached desired level of crispiness.
Tips & Tricks
Cut all the sprouts and place in a ziptop baggie. Wait to toss in the oil, salt, and pepper until right before roasting.
Bake for 10-12 minutes at 350.
For a Crowd
Roast one sheet pan per oven rack rotating them every ten minutes. Plan on extra cooking time if the oven is full.
- Don't overcrowd the pan (otherwise they steam and can't get crispy). About one pound per 18" x 13" pan.
- Turn the cut sides down on the sheet pan. That way they get caramelized and delicious.
Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg