Crispy Oven Roasted Brussels Sprouts
These oven roasted Brussels sprouts have perfectly crispy edges, tender centers, and irresistible caramelized flavor. Ready in just 20 minutes with 4 simple ingredients!
Servings: 4 servings
Calories: 135kcal
Ingredients
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- PREHEAT: Set oven to 400°F with rack in center position. Line a large baking sheet with parchment paper.
- TRIM: Cut off the stem ends of Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise through the stem. Keep any loose leaves that fall off.
- SEASON: In a large bowl, combine olive oil, salt, and pepper. Add halved Brussels sprouts and loose leaves, tossing gently until evenly coated.
- ARRANGE: Spread Brussels sprouts on the prepared baking sheet in a single layer, placing most cut-side down. Ensure they have space between them. Scatter loose leaves among them.
- ROAST: Bake for 10-15 minutes, shaking the pan gently halfway through. Brussels sprouts are done when the edges are caramelized, loose leaves are crispy, and centers are tender when pierced with a fork.
- SERVE: Transfer to a serving dish and serve immediately.
Notes
- For maximum crispness, make sure sprouts are completely dry before roasting.
- Don't crowd the pan - use two baking sheets if needed.
- Cut larger sprouts into quarters so all pieces cook evenly.
- Those loose leaves will become extra crispy - they're the best part!
- If you prefer softer Brussels sprouts, roast for an additional 5 minutes.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Reheat in a 375°F oven for 5-7 minutes until crispy again.
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 333mg | Potassium: 663mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 72mg | Iron: 2mg
