Roasted Brussels Sprouts

Roasted Brussels Sprouts

High heat turns these sprouts crispy and caramelized at the edges with a tender center.

Total 35 min Makes 4 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Halved Brussels sprouts roast at high heat until their outer leaves crisp and char while the centers stay tender. A simple toss with olive oil, salt, and pepper lets the natural nutty sweetness come through, making this a quick side for weeknight dinners or holiday tables.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Parmesan cheese, grated

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch rimmed baking sheet with parchment paper.

  2. Trim the stem ends off the Brussels sprouts and remove any yellow or damaged outer leaves, then slice each sprout in half through the core.

  3. In a large bowl, toss the halved sprouts with olive oil, salt, pepper, and minced garlic until evenly coated.

  4. Spread the sprouts in a single layer on the prepared baking sheet, cut side down.

  5. Roast until the cut sides are deeply browned and the leaves are crispy, 20 to 25 minutes, flipping once halfway through.

  6. Remove from the oven and drizzle immediately with balsamic vinegar, tossing to coat.

  7. Sprinkle with grated Parmesan cheese and serve warm.

Rate this recipe

★ 4.3 (1)

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    Roasted Brussels Sprouts

    Halved Brussels sprouts roast at high heat until their outer leaves crisp and char while the centers stay tender. A simple toss with olive oil, salt, and pepper lets the natural nutty sweetness come through, making this a quick side for weeknight dinners or holiday tables.

    35 min 4 servings 145 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 cloves garlic, minced
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons Parmesan cheese, grated

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch rimmed baking sheet with parchment paper.

    2. 2

      Trim the stem ends off the Brussels sprouts and remove any yellow or damaged outer leaves, then slice each sprout in half through the core.

    3. 3

      In a large bowl, toss the halved sprouts with olive oil, salt, pepper, and minced garlic until evenly coated.

    4. 4

      Spread the sprouts in a single layer on the prepared baking sheet, cut side down.

    5. 5

      Roast until the cut sides are deeply browned and the leaves are crispy, 20 to 25 minutes, flipping once halfway through.

    6. 6

      Remove from the oven and drizzle immediately with balsamic vinegar, tossing to coat.

    7. 7

      Sprinkle with grated Parmesan cheese and serve warm.