Crispy Oven Roasted Brussels Sprouts
Charred and crispy on the outside, tender in the middle - the version that wins people over.
Brussels sprouts have a reputation problem, and it is almost always because of how they were cooked the first time someone tried them. Boiled or steamed, they go soft and bitter. Roasted hot and cut side down, they caramelize instead - the outer leaves go dark and crispy while the center stays tender. Halving them matters here more than with broccoli or cauliflower, since it gives the flat side something to really brown against the pan.
Prep: 10 min • Cook: 25 min • Serves: 4
Ingredients
- 1.5 lbs Brussels Sprouts, halved
- 3 Tbl Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 425F. The high heat is what makes this work - do not go lower.
- Toss the halved brussels sprouts with olive oil, salt, and pepper directly on a baking sheet.
- Arrange them cut side down in a single layer - this is what gets them properly caramelized.
- Roast for 20-25 minutes, without flipping, until deeply golden and crispy on the cut side. Serve right away.