The Best Brussels Sprouts Ever
I know Brussels sprouts aren’t exactly everyone’s thing. In fact, remembering the way my mom made them makes me cringe a little. But these roasted Brussels sprouts are nothing like the mushy, soggy green little blobs you remember! They’re crisp, richly caramelized, and almost sweet. Trust me–you’ll be eating them straight off the sheet pan like candy!
The trick to cooking perfect, crispy Brussels sprouts is roasting them in the oven. This foolproof recipe will ensure you cook up a scrumptious pan of Brussels sprouts every single time.
When it comes to nutrition, Brussels sprouts are the top of the rack. These green and leafy cruciferous vegetables have high levels of vitamins and minerals that can benefit your health. With kaempferol and omega-3 fatty acids, as well as high levels of fiber, these crunchy veggies can support digestive health, reduce the risk or heart disease, benefit heart health and possibly inhibit cancer growth. High amounts of Vitamin C may also benefit immune health, collagen production and help with growth and repair of tissues.
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup shaved parmesan cheese
Instructions
To prepare the roasted Brussels sprouts, cut off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
Olive Oil – This classic kitchen ingredient coats each sprout and helps it get crispy in the oven. If you don’t have any fresh or extra virgin olive oil on hand, or if you’re looking for plant-based alternatives to oil, try subbing in a bit of vegetable broth for additional flavor.
Drizzle your Brussels sprouts with olive oil, salt, and pepper (and any additional seasonings you like). Mix them until they are fully coated. Spread them out so they make a single layer on the baking sheet. For the most crispy Brussels sprouts, flip each one to be cut side down (it’s well worth the extra 45 seconds, I promise). Bake at 400 degrees F for 20 to 25 minutes. Remove from oven sprinkle with parmesan cheese and place back in oven for 5 minutes or until cheese is melted.
