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Roasted Brussels Sprouts

This easy recipe transforms simple Brussels sprouts into a delightful side dish. Trimmed sprouts are tossed with olive oil, salt, and pepper, then roasted at 400°F until beautifully crisp on the outside and tender within. Regular shaking ensures even browning. A final sprinkle of salt makes them addictively savory, perfect as a quick, flavorful accompaniment to any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 661.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • 1 Baking Sheet Large, rimmed for even roasting
  • 1 Large Mixing Bowl
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Measuring Spoons

Method
 

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Notes

To achieve optimal crispness and caramelization, ensure the Brussels sprouts are spread in a single layer on the sheet pan; overcrowding will steam them rather than roast. If necessary, use two pans. For enhanced flavor, a squeeze of fresh lemon juice or a drizzle of balsamic glaze after roasting provides a bright counterpoint to the savory, earthy notes. Consider adding minced garlic or a sprinkle of red pepper flakes during the last 10 minutes of roasting for an aromatic kick. Adjust roasting time based on sprout size; smaller sprouts cook faster. Seasoning with flaky sea salt just before serving elevates the final taste and texture.