Here’s a simple, foolproof recipe for roasted Brussels sprouts—crispy, caramelized, and full of flavor. Perfect as a side dish for dinner! 🥦
🥘 Roasted Brussels Sprouts
Ingredients (serves 4)
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1–2 tsp balsamic vinegar or honey for extra flavor
- Optional: garlic powder, paprika, or red pepper flakes
Instructions
- Preheat oven to 425°F (220°C).
- Prepare Brussels sprouts: Trim the ends and remove any yellow outer leaves. Cut in half if large.
- Toss with olive oil, salt, pepper, and any optional spices in a mixing bowl.
- Spread them on a baking sheet in a single layer, cut side down.
- Roast in the oven for 20–25 minutes, shaking the pan halfway through, until they’re golden brown and crispy on the edges.
- Optional finishing touch: Drizzle with balsamic vinegar or honey before serving for a sweet-savory kick.
Tips for Perfect Roasting
- Don’t overcrowd the pan—gives better caramelization.
- Cut sprouts evenly so they cook uniformly.
- Use high heat—this helps get that crisp, slightly charred texture.
- Can be made ahead and reheated in a hot oven for 5–10 minutes.
If you want, I can also give a flavor-packed 10-minute version with bacon or Parmesan that makes them taste restaurant-level amazing.
Do you want me to do that?
