Perfect Roasted Brussels Sprouts
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You'll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
Steps
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Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
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To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
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On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
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Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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