🥦 Roasted Brussels Sprouts: The Ultimate Recipe for a Flavorful Side Dish
🛒 Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Brussels sprouts | 500 g | Fresh and firm |
| Olive oil | 3 tbsp | Extra-virgin for best flavor |
| Salt | 1 tsp (or to taste) | Sea salt preferred |
| Black pepper | 1/2 tsp | Freshly ground |
| Garlic powder (optional) | 1/2 tsp | Or 2 fresh garlic cloves, minced |
| Lemon juice (optional) | 1–2 tsp | Adds brightness |
| Parmesan cheese (optional) | 2–3 tbsp | For a savory finish |
🍽️ Instructions
1. Prepare the Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- Rinse Brussels sprouts thoroughly, pat dry, and trim off the stem ends.
- Remove any yellow or damaged outer leaves.
- Slice each sprout in half (large ones into quarters). Drying them well ensures crispiness.
2. Season Well
- Place sprouts in a large bowl.
- Add olive oil, salt, pepper, and optional garlic powder.
- Toss until evenly coated — every sprout should have a light sheen of oil.
3. Roast Until Crispy
- Spread Brussels sprouts cut side down on a baking sheet.
- Don’t overcrowd — space helps them crisp instead of steam.
- Roast for 20–25 minutes, stirring once around the 15-minute mark.
- Remove when the edges are dark golden brown and crispy.
4. Finish & Serve
- Squeeze fresh lemon juice over the sprouts while hot (optional).
- Sprinkle with Parmesan, red pepper flakes, or a drizzle of balsamic glaze if desired.
- Serve immediately for best texture.
✨ Tips for the Best Roasted Brussels Sprouts
- High heat = crisp outer leaves and tender centers.
- Make sure the sprouts are very dry after washing.
- Cutting them in half exposes more surface area to caramelize.
- For extra crispiness, preheat your baking sheet in the oven.