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Roasted Brussels Sprouts

Golden, crispy Brussels sprouts with caramelized outer leaves and tender, sweet centers - a perfect weeknight side dish that even picky eaters will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese (optional)

Method
 

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Cut each sprout in half lengthwise.
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens. Add the minced garlic and toss again, ensuring even distribution.
  3. Spread the seasoned Brussels sprouts on your prepared baking sheet in a single layer, placing them cut-side down. Don't overcrowd the pan.
  4. Roast for 20-25 minutes, until the cut sides are golden brown and the outer leaves are crispy. The sprouts should be tender when pierced with a fork but still have a slight bite.
  5. Remove from the oven and immediately drizzle with balsamic vinegar while the Brussels sprouts are still hot. Sprinkle with Parmesan cheese if using, allowing the heat to melt it slightly.

Notes

For best results, place Brussels sprouts cut-side down on the pan and don't overcrowd to ensure proper caramelization. Can prep Brussels sprouts in the morning but toss with oil just before roasting. Store leftovers in refrigerator for up to 4 days. Reheat in 375°F oven for 5-8 minutes to restore crispiness - avoid microwave as it makes them soggy.