Here’s a simple, delicious way to cook Brussels sprouts—crispy on the outside, tender on the inside. 🥦✨
🥦 Roasted Brussels Sprouts
🧾 Ingredients (4 servings)
- 1 lb (450 g) Brussels sprouts
- 2–3 tbsp olive oil
- Salt and black pepper, to taste
- Optional add-ins: garlic cloves, balsamic vinegar, Parmesan cheese, bacon bits, lemon zest
👩🍳 Instructions
- Prep the Sprouts
- Preheat oven to 220 °C / 425 °F.
- Trim ends and cut Brussels sprouts in half (quarter large ones).
- Remove loose outer leaves.
- Season
- Toss sprouts with olive oil, salt, and pepper.
- Spread in a single layer, cut side down, on a baking sheet.
- Roast
- Roast 20–30 minutes, flipping halfway, until browned and crispy.
- Finish & Serve
- Optional: drizzle with balsamic vinegar or lemon juice.
- Sprinkle with Parmesan or crispy bacon if desired.
⭐ Tips for Best Flavor
- Don’t overcrowd the pan—space = crispiness.
- High heat prevents bitterness and boosts caramelization.
- For extra crunch, roast the loose leaves too—they turn into chips.
- Finish with acid (lemon or balsamic) to brighten flavor.
🔁 Easy Variations
- Garlic Parmesan: Toss with garlic during last 5 minutes + Parmesan at the end.
- Honey Balsamic: Drizzle with honey and balsamic after roasting.
- Skillet Brussels sprouts: Pan-sear cut-side down, then steam briefly.
If you want, I can give a crispy skillet version, an air fryer method, or a Brussels sprouts with bacon and onions recipe.
