Roasted Brussels Sprouts
Ingredients
&w=3840&q=75){kind=small}
- 1 1/2 pounds brussels sprouts (~40 n/a brussels sprouts)
- 3 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- lemon – cut into wedges (for serving)
Instructions
1. Set a rack in the center of the oven and place a rimmed baking sheet on it. Heat the oven to 425°F and preheat the empty sheet, 10 minutes.
2. Trim the stem ends and remove any yellowed outer leaves from the brussels sprouts, then halve them lengthwise; pat dry so surfaces are not wet, 8–10 minutes.
3. In a large bowl, whisk together the extra-virgin olive oil, kosher salt, and black pepper, 15–30 seconds; add the halved pieces and toss until evenly coated, about 30 seconds.
4. Carefully pull out the hot baking sheet and spread the coated halves cut-side down in a single layer with a little space between each, 1 minute.
5. Roast until the cut sides are deeply browned and the centers are tender when pierced, 20–25 minutes, rotating the pan after 15 minutes.
6. Transfer to a serving dish while hot and serve with lemon wedges for squeezing at the table.
Roasted brussels sprouts are all about contrast: crisp, deeply caramelized edges with tender, moist centers. High heat coaxes out a nutty sweetness while a light coating of oil ensures even browning. A final squeeze of lemon brightens the richness, making this a versatile side that pairs with roasted meats, fish, or hearty grains.
Brussels sprouts trace their name to Brussels, Belgium, where they were widely cultivated by the 16th century, though related brassicas were eaten across Europe much earlier. In North America and the UK, sprouts long had a reputation for bitterness due to older varieties and overcooking. The modern shift to high-heat roasting transformed their image, highlighting natural sugars and turning the vegetable into a staple of contemporary home cooking and holiday tables.