Description
These roasted Brussels sprouts are crispy, golden brown, and full of flavor. All you need is olive oil, salt, and pepper to make them delicious, but a drizzle of balsamic vinegar (or a touch of honey and lemon) takes them to the next level. The secret is to let them get nicely browned and caramelized in the oven. That’s where the magic happens.
Serves 4 as a side.
Ingredients
- 1 pound Brussels sprouts, stems trimmed and halved*
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- optional: 1 tablespoon thick aged balsamic vinegar (or 1 tablespoon honey + 1 tablespoon fresh lemon juice)
*Discard any brown or damaged outer leaves. Keep a few loose leaves on the pan. They get extra crisp! If some sprouts are extra large, quarter them so they roast evenly.
Instructions
- Preheat: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Toss on the pan: Add the Brussels sprouts, olive oil, salt, and pepper. Toss until evenly coated, then turn the sprouts cut-side down with a little space between them.
- Roast: Roast for 25 minutes, stirring once halfway through, until golden brown and tender. Let them get deep brown spots, because caramelization is the goal.
- Finish and serve: Drizzle with balsamic vinegar or the honey-lemon mixture, then toss to coat. Taste and adjust seasoning as needed.
Notes
No need to wash Brussels sprouts. Just trim the ends and remove any damaged outer leaves.
Don’t overcrowd the pan for even browning.
Place cut-side down for maximum crispiness.
Roast at 425°F for a quicker recipe, or 400°F if you want to slow it down.
Option: Sprinkle with extra kosher salt before serving. I like them a little salty, like fries.
Works with frozen Brussels sprouts too; just roast from frozen and add 10 more minutes.
Make ahead: Trim and halve the sprouts up to 2 days ahead and refrigerate. Leftovers keep in the fridge for up to 3 days; reheat in a 400°F oven for about 7 minutes.
Optional Toppings
Honey Roasted: Toss with 1 teaspoon honey and a squeeze of lemon juice before serving.
Balsamic Roasted: Drizzle with thick aged balsamic (or reduced balsamic) right out of the oven.
Thanksgiving Style: Add ¼ cup chopped walnuts and ¼ cup dried cranberries during the last 5 minutes of roasting.
Lemon Parmesan: Toss with lemon juice, zest, Parmesan, thyme, parsley, and a pinch of red pepper flakes.
Bacon: Crumble cooked bacon over the top right before serving.