Ingredients
1 lb. Brussels sprouts, trimmed and halved
2 tbsp. olive oil
kosher salt
Freshly ground black pepper
Flaky sea salt, for serving (optional)
Preparation
Step 1Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined. Step 2Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through. Step 3Sprinkle with flaky sea salt, if desired, and serve immediately.
Shop smart! When you’re at the grocery store, choose sprouts that are bright green with tightly packed leaves and feel firm when you squeeze them. Avoid any that are yellowed, have spots, or are wrinkly. If possible, try to choose sprouts that are close to the same size—that will ensure they’ll all finish cooking at the same time. Prep for success Before roasting, wash your sprouts and trim off the very bottoms of the stem—but not too much, or your sprouts will start to fall apart! Then cut them in half vertically from top to bottom and toss them with olive oil, salt and freshly cracked black pepper. Why cut them? Giving the sprouts a flat side to lay on when you spread them on the sheet tray (see below) means they’ll get maximum contact with the pan—and the maximum chance to get all browned and crispy. Don’t line your sheet tray. You’ll want to roast your sprouts on a metal sheet tray—and here’s the key: leave it bare. While parchment paper creates a great nonstick surface to bake treats like cookies and brownies, it actually holds moisture that inhibits roasting vegetables from caramelizing. They’ll have a much better chance of crisping up if you place them directly on the metal sheet. Keep ’em cut side down…As with any roasted veggie, we want as much surface area to be touching the baking sheet as possible. After you’ve dumped all your oiled-up sprouts onto your baking sheet, give it a shake to allow the sprouts to rest cut-side down. We even like to go through and flip the last stragglers. It’ll be worth it in the end.Don’t overcrowd your pan. Avoid placing the sprouts too close together on the sheet tray. As they cook, the sprouts will release moisture, and if you’ve crowded them too close together, that moisture won’t be able to escape and you’ll wind up with steamed, mushy Brussels sprouts with no caramelization. No caramelization? No thank you! Crank up the heat! Leave them be! Save the leftovers! Leftover brussels sprouts store well in an airtight container to 3 to 5 days after cooking. While they’re delicious reheated and eaten as is, they taste particularly amazing when tossed into a grilled cheese, egg omelet, or fried rice! Looking for more ways to prepare Brussels Sprouts? Check out all of these amazing recipe ideas—or just start with this Cheesy Brussels Sprout Casserole—even sprout “haters” won’t be able to resist… Made these? Let us know how it went in the comment section below!
