Roasted Brussels Sprouts
Achieve perfectly roasted Brussels sprouts that are golden and crispy on the outside while remaining tender on the inside. This simple fundamental technique relies on a high oven temperature and flat-side-down roasting to develop deep caramelized flavor. Customize your dish with zesty lemon, rich balsamic glaze, or a savory tahini drizzle for a versatile plant-based side.
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- 2
Trim the ends of brussels sprouts (1.5 lb) and remove any damaged outer leaves. Cut each sprout in half from the base to the top.
- 3
On the baking sheet, toss the sprouts with extra-virgin olive oil (2 tbsp) and fine salt (0.25 tsp) until evenly coated. Arrange them in a single layer with the flat sides facing down.
- 4
Roast for 17 to 25 minutes, or until the sprouts are tender and the edges are deeply golden brown. Do not flip them during cooking.
- 5
Serve warm. Optionally garnish with balsamic glaze (1 tbsp), lemon juice (1 tbsp) and lemon zest (1 tsp), or a sprinkle of vegan parmesan cheese (1 tbsp) and red pepper flakes (0.25 tsp).
Nutrition Facts
Per portion