Baked Brussels Sprouts
This baked Brussels sprouts recipe is easy to make and adds great flavor to a simple, wholesome vegetable. The oven cooked sprouts turn crispy on the outside and tender on the inside, making them irresistible. Even the crispy leaves that fall off are a treat!
Ingredients
- 1 pound Brussels sprouts rinsed and patted dry
- 2 tablespoons olive oil or other neutral oil
- ½ teaspoon salt
- freshly ground pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C) with oven rack in the center. of the oven. Line a baking sheet with parchment paper.
- Use a paring knife to trim off the tough ends of each Brussels sprout and discard them. Slice each sprout in half lengthwise through the stem.
- In a large mixing bowl, toss the sprouts with oil and salt and some fresh pepper. If they look dry, add a bit more oil.
- Place the sprouts on the baking sheet in a single layer with the cut side facing down. Scatter any loose leaves around them.
- After 15 minutes, check the sprouts. The cut sides should be nicely browned. Remove any crispy loose leaves and enjoy them as a snack while the rest keep roasting. Roast for another 10 minutes, then check again. If the tip of a knife slides in easily, they’re done. If not, roast a few more minutes until they’re just right.
Notes
HOW TO ROAST WHOLE BRUSSELS SPROUTS If you are cooking the sprouts whole, toss them with oil and salt in a mixing bowl. You can roast them whole for 40 minutes or until tender.
HOW TO ROAST A LOT OF BRUSSELS SPROUTS If you have a standard 15" baking sheet, you can roast about a pound and a half of Brussels sprouts on it. For 2 pounds or a bit more, use a half-sheet pan. Just add another tablespoon of oil and a little extra salt.
If you use two sheet pans, place one pan on the top shelf of the oven and the other on the middle shelf. After 15 minutes, move the top pan to the middle position and the middle pan to the top. Continue roasting until tender.
HOW TO STORE LEFTOVERS Store the leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended.
Nutrition
Calories: 110.6kcalCarbohydrates: 10.2gProtein: 3.8gTotal Fat: 7.3gSaturated Fat: 1gSodium: 319.2mgPotassium: 441.1mgFiber: 4.3gSugar: 2.5gNet Carbohydrates: 5.9g
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