Roasted Brussels Sprouts
These Roasted Brussels Sprouts are golden and caramelized on the edges, but not dried out. They're simple to make, and a great side for many meals!
Ingredients
- 2 lbs brussels sprouts
- 1/4 cup olive oil
- 3/4 tsp salt*
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Trim and halve the brussels sprouts, and place in a large mixing bowl.
- Toss the brussels sprouts with the olive oil, salt and pepper, and spread them out on a sheet pan, cut side down.
- Roast for 25-30 minutes (it depends on size), until they're tender and have browned and caramelized on the bottom and edges.
- If the brussels sprouts are not sufficiently browned on the bottom, place them on the oven floor and cook for another 2-3 minutes, until well-browned. Keep your eye on them so they don't get burned. If you have an electric oven with a coil on the bottom, position a rack right above it and roast.
- Serve promptly while warm, and enjoy!
Notes
*Since salts vary in "saltiness," you'll need to learn the perfect amount for your taste. 3/4 tsp is a good starting point, and this is how much I prefer (I use kosher salt). If you're concerned about salt, you can always start with a little bit, then add more at the end.
Storage: keep leftovers in the fridge for 3-4 days in an airtight container, but know that they get kind of stinky as leftovers. They definitely taste best freshly roasted.
Reheating: You can reheat in the oven at 300F for 5 minutes, in a skillet over medium heat for about 5 minutes, or in the microwave for 30-60 seconds, depending on the amount. The microwave is easiest, but will make them a little bit soggy.
Nutrition
Calories: 216kcal, Carbohydrates: 20g, Protein: 7g, Fat: 14g, Saturated Fat: 2g, Sodium: 492mg, Potassium: 882mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1710IU, Vitamin C: 192.8mg, Calcium: 95mg, Iron: 3.3mg