Crispy Roasted Brussel Sprouts with Tender, Caramelized Centers
If you’ve ever struggled with soggy Brussels sprouts, this recipe will change everything. High heat creates crisp, caramelized edges and a tender interior every single time. A versatile fall vegetable side that pairs beautifully with just about anything.
Servings: 8 servings
Calories: 94kcal
Equipment
Ingredients
- 2 lbs Brussel sprouts, about the size of a golf ball (1½-inch round)
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Trim the Brussels Sprouts. Preheat an oven to 425°F (220°C). Trim Brussels sprouts by using a sharp knife to cut off the hard, woody end on the bottom. Next, slice in half from top to bottom, leaving the core in tact to hold Brussels sprout together. Remove first outer layer of leaves, including any that are discolored. Discard.
- Roast until tender. Place Brussels sprouts in a large mixing bowl, then toss with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place Brussels sprouts cut side down on a rimmed baking sheet. Roast until the tops and bottoms of the sprouts are caramelized and brown, but the centers are creamy, about 20-25 minutes. Enjoy immediately!
Notes
- Discard any discolored outer leaves, of course—but if a few perfectly good leaves fall off while trimming, don’t toss them! Scatter them on the baking sheet with the Brussels sprouts. They’ll roast up into irresistibly crispy little chips.
Nutrition
Serving: 1/2 cup | Calories: 94kcal | Carbohydrates: 10.3g | Protein: 3.9g | Fat: 5.6g | Saturated Fat: 0.9g | Sodium: 319mg | Fiber: 4.3g | Sugar: 2.5g
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