Description
Roasted Brussels Sprouts are crisp, caramelized little veggies with tender centers and deep, nutty flavor. With just a handful of ingredients and a hot oven, you can turn them into a standout side dish.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: garlic powder, red pepper flakes, balsamic glaze, grated Parmesan
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- Trim and halve the Brussels sprouts, removing any loose outer leaves.
- Toss the sprouts with olive oil, salt, and pepper until evenly coated.
- Spread them cut‑side down in a single layer on the baking sheet, making sure they aren’t crowded.
- Roast for 20‑25 minutes, flipping once halfway through, until they’re deep golden and crisp on the edges.
- If desired, finish with a drizzle of balsamic glaze, sprinkle of Parmesan, or a pinch of garlic powder before serving.
Notes
- Ensuring the sprouts are dry and spaced out prevents steaming and encourages crisping.
- You can increase the oven to 450 °F (232 °C) if your sprouts are small and you want extra caramelization.
- Use dried rosemary or thyme instead of garlic powder for a herbier version.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in a 375 °F (190 °C) oven or air‑fryer for a few minutes to regain crispness.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
