Classic Roasted Brussels Sprouts
6
Person
25
Minutes
0
Calories
Raise your hand if you love roasted Brussels sprouts!
Mega fan, right here.
And now that Brussels sprouts season has officially rolled back around again, you can pretty much count on these being on the menu as often as possible in our little kitchen. We freaking love Brussels sprouts. Love to shred them up for salads, stuff them in tacos, stir them in with pasta and gnocchi, add them to stir-fries, sprinkle them on pizzas — you name it, I’ll find an excuse to add Brussels to it. But the vast majority of the time, I usually just keep things simple and cook them my favorite way — roasted Brussels sprouts made simply with olive oil, salt and pepper.
Ingredients
-
Sea salt
-
Freshly-cracked black pepper
-
2 tbsp. Olive oil
-
2 pounds Brussels sprouts, trimmed and halved
Method
-
01Preheat oven to 400°F.
-
02Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.
-
03Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time. Any loose leaves will also get charred and crispy.)
-
04Taste and season with extra salt and pepper, if necessary.
-
05Serve warm.
