Description
A simple guide on how to make roasted Brussels sprouts & guarantee they turn out crispy, charred, and tender every time. Makes the perfect side to any meal.
Ingredients
Units
Scale
- 2 pounds Brussels Sprouts
- 1.5 tablespoon olive oil or avocado oil
- salt and pepper
- Optional spices you could add
- garlic powder
- red pepper flakes
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Trim the ends off your Brussels sprouts and slice in half. Also pull off any bad looking leaves at this time. Leaves that fall off naturally and look healthy are fine to add to the pan – they crisp up and are delicious.
- Mix: Transfer the trimmed Brussels sprouts to a large rimmed baking sheet. Add the oil, salt and pepper, and any other spices you want – use your hands or tongs to toss the sprouts in the oil and spices so that everything is well coated. Arrange the Brussels sprouts so that they are all cut side down and spread out in an even layer. You don’t want them to be too crowded otherwise they will steam instead of roast.
- Roast: Roast for 15 to 25 minutes (depending on the size of your Brussels sprouts), or until the Brussels sprouts are fork tender and have a nice char on the cut side, also any stray leaves will be crispy.
- Serve: Serve immediately while the Brussels sprouts are hot. Once the Brussels sprouts cook they loose their crispiness. Although they are still really flavorful leftover they are best straight from the oven.
Notes
You can easily half the recipe or scale the recipe up depending on how many people you are serving. If you scale the recipe up you might need an extra large baking sheet or to separate them between two baking sheets so they have enough room to get crispy.
