Roasted Brussels Sprouts
Last checked · Suggest an edit
https://instructions.wiki/recipes/roasted-brussels-sprouts
Makes 6 to 8 · 15 min prep · 25 min cooking
Ingredients
- 2 lb (900 g) Brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp balsamic vinegar or lemon juice, optional
Heat the oven to 425F (220C)
Put the rack in the lower third. Use a heavy rimmed sheet pan. A thin pan warps and the sprouts slide into a pile.
Trim and halve the sprouts
Cut a thin slice off each stem end and pull off any loose or yellow outer leaves. Halve each sprout through the stem so the layers stay attached. Keep the leaves that fall off. They roast into crisp chips.
Toss with oil and salt
Combine the sprouts, oil, salt, and pepper in a large bowl. Toss until every cut face is coated. Dry spots stay pale.
Spread them cut side down in a single layer
Turn each half onto its flat face with a little space around it. This is the step that decides the result. A crowded pan traps steam, and steamed sprouts come out soft, gray, and sulfurous, which is why most roasted sprouts disappoint. If 2 pounds will not fit in one layer, use two pans.
Roast 20 to 25 minutes without stirring for the first 15
Leave the pan alone so the cut faces sit in contact with hot metal and brown. After 15 minutes, shake the pan once. They are done when the cut faces are deeply browned, almost mahogany, and a knife tip goes through the stem with no resistance.
Finish with acid off the heat
If using balsamic or lemon, add it in the bowl after roasting and toss. Sugar and acid added before roasting burn long before the sprouts brown, so they go on at the end.
Oven space. These roast happily alongside anything else at 400F to 450F. At 400F add about 5 minutes and check for color, not the clock.