Easy Roasted Brussels Sprouts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds fresh Brussels sprouts
02 -
2 tablespoons extra virgin olive oil
03 -
1/2 teaspoon kosher salt
04 -
Freshly ground black pepper to taste
→ Optional Finishing Touches
05 -
Fresh lemon wedges for serving
06 -
1 tablespoon pure maple syrup
# Instructions:
01 -
Place a rimmed baking sheet on the middle rack of your oven and preheat to 425°F. Preheating the baking sheet helps the Brussels sprouts get nicely browned on the bottom.
02 -
Trim the woody stems from the Brussels sprouts and slice them in half (quarter any particularly large ones). Toss them in a large bowl with the olive oil, kosher salt, and a few generous grinds of fresh black pepper until evenly coated.
03 -
Carefully spread the seasoned Brussels sprouts on the hot baking sheet. Roast until they're tender when pierced with a knife and the cut sides develop a beautiful golden-brown caramelization, about 20-25 minutes.
04 -
For a bright, citrusy finish, serve with fresh lemon wedges for squeezing over top. For a sweeter version, turn off the oven, drizzle maple syrup over the hot sprouts, and toss to coat. Return to the warm (but turned-off) oven for about 2 minutes to allow the sprouts to absorb the sweetness.
# Notes:
01 -
These Brussels sprouts develop a wonderful caramelized exterior while the insides become tender but not mushy.
02 -
For the best browning, don't overcrowd the pan - use two baking sheets if necessary.