30 minutes
A delightful blend of crispy and tender Brussels sprouts, perfect as a side dish.
Brussels Sprouts, trimmed and halved
0 lb
tablespoons
tablespoons
teaspoons
teaspoons
1. Preheat the oven
Start by adjusting your oven rack to the upper-middle position and preheat the oven to a sizzling 500 degrees. This high temperature is crucial for getting those Brussels sprouts crispy and caramelized.
2. Toss Brussels sprouts
In a large bowl, toss the halved Brussels sprouts with three tablespoons of olive oil, a tablespoon of water, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Make sure every sprout is evenly coated. The olive oil helps them crisp up while the water creates steam, ensuring they cook through evenly.
3. Arrange on baking sheet
Next, transfer the Brussels sprouts to a rimmed baking sheet, arranging them cut sides down. This positioning allows the flat sides to get that nice, browned finish.
4. Cover with foil and roast
Cover the baking sheet tightly with aluminum foil. Place it in the oven and roast for 10 minutes. The foil traps the steam, which helps cook the sprouts evenly and softens them just right.
5. Uncover and continue roasting
After 10 minutes, carefully remove the foil. Continue roasting the Brussels sprouts for another 10 to 12 minutes, until they are well browned and tender. The uncovered roasting time is what gives them that perfect crispy exterior.
6. Season and serve
Finally, transfer the roasted Brussels sprouts to a serving platter and season with additional salt and pepper to taste. Serve them hot and enjoy the delightful blend of crispiness and tenderness.
Add chopped bacon or pancetta to the sheet pan to cook alongside the sprouts. The meat will render its fat, which the sprouts will roast in, adding a smoky, savory flavor.
Wrap each sprout in a piece of bacon before roasting for a savory, meaty twist.
After roasting, drizzle the sprouts with a balsamic reduction. This will add a sweet and tangy flavor that beautifully contrasts the crispy, charred edges of the sprouts.
After roasting, toss the sprouts with a drizzle of balsamic reduction or glaze for a sweet and tangy finish.
Toss the sprouts with grated Parmesan cheese in the last few minutes of roasting. The cheese will melt and become slightly crispy, adding a nutty and salty flavor.
Spread out the Brussels sprouts in a single layer with some space between them. Overcrowding leads to steaming rather than roasting, which means you'll miss out on the crispiness you're aiming for.
Roasting at a high temperature, such as 425°F (220°C), is crucial for achieving that golden-brown exterior and tender interior. It's the high heat that gives the Brussels sprouts a crispy texture.
Arrange the sprouts cut side down on the baking sheet. This maximizes the surface area in contact with the hot pan, which leads to better caramelization.
Before seasoning, make sure your Brussels sprouts are as dry as possible. Any residual moisture from washing will steam them in the oven instead of roasting, preventing crispiness.
When halving your Brussels sprouts, try to keep the sizes as uniform as possible. This ensures that they all cook at the same rate and you don't end up with a mix of overdone and underdone sprouts.
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