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Crispy Roasted Brussels Sprouts
From The Kitchen
A Set-the-Week staple, make once, eat all week.
The vegetable that converts the skeptics. Roasted hot and cut-side down, Brussels sprouts turn nutty, caramelized and crisp at the edges, nothing like the sad boiled ones. A perfect Sunday roast that reheats (or gets eaten cold) all week.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 lb Brussels sprouts
- 2 to 3 tablespoons olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
- Optional: a drizzle of balsamic, or grated Parmesan, to finish
Method
- Heat the oven to 425°F.
- Trim the stem ends and halve the sprouts through the core (tiny ones can stay whole). Any loose leaves that fall off, keep them; they crisp into chips.
- Toss with olive oil, salt and pepper, then spread on a sheet pan cut-side down in a single layer.
- Roast 22 to 25 minutes, undisturbed, until deeply browned and crisp underneath.
- Finish, if you like, with a drizzle of balsamic or a little Parmesan.
Storage: Refrigerate in an airtight container for up to 4 days; crisp them up again in a hot oven.
Gina's tip
Two rules for crispy sprouts: cut-side down, and don't crowd the pan, give them room or they steam instead of roast. A hot oven does the rest.
I hope this one finds a place in your kitchen as it has in mine. Enjoy!
Gina