Roasted Sprout Halves (Printable)
Golden, crispy Brussels sprouts roasted with olive oil, spices, and optional balsamic for a tasty side.
# What You'll Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
→ Oil & Seasoning
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)
→ Finishing
06 - 1 tbsp balsamic vinegar (optional)
07 - 2 tbsp grated Parmesan cheese (optional)
# How To Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if using, until evenly coated.
03 - Spread the sprouts cut side down in a single layer on the prepared baking sheet for optimal caramelization.
04 - Roast for 20 to 25 minutes, turning once halfway through, until sprouts are golden brown and crispy on the edges.
05 - Remove from oven, drizzle with balsamic vinegar and sprinkle with Parmesan cheese if desired before serving.
# Expert Tips:
01 -
- These sprouts are crispy on the outside and buttery inside, nothing like boiled or steamed versions.
- They're so simple that even if you've never roasted vegetables before, you'll nail it.
- They make any dinner feel effortless and elegant without requiring constant attention.
02 -
- Don't skip the parchment paper or use too much oil, or they'll steam instead of roast and you'll lose that crispy texture entirely.
- The sprouts continue cooking slightly after they leave the oven, so pull them out when they look just-golden rather than dark brown.
03 -
- Pat the sprout halves dry with a kitchen towel before tossing with oil, which helps them crisp instead of steam.
- Save a little seasoning to sprinkle on after roasting when you can taste the final result and adjust to preference.