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!
1/4tspfreshly ground black pepper
Preheat the oven to 400 degrees F.
Trim and halve the brussels sprouts, then place in a large mixing bowl. Toss the cut halves with the olive oil, salt and pepper.
Spread the cut halves out on a sheet pan, arranging them cut side down.
Roast for 25 minutes***, 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 to your liking, 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!
*You may use any cooking fat that can tolerate high heat cooking. For amazing flavor, I also recommend duck fat, lard, or tallow.**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.***Depending on size, cook time may be up to 35 minutes if you're using really large pieces.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. Freezing: Vegetables generally don't freeze well. Technically you can store them in an airtight container for up to 3 months, then thaw in the fridge overnight before reheating, but the texture won't be the same.