Roasted Brussels Sprouts

If you haven’t jumped on the Brussels sprouts’ train yet, you’ve gotta try them roasted. With only a few ingredients and a hot oven, you can transform this bad-rep veggie into one of the most delicious (and easy!) sides. It’s super simple: Toss the sprouts in a little olive oil, spread them on a baking sheet, and throw them in the oven to hang out for 30 minutes. Seriously—that’s it! The oven’s high, dry heat will bring out all those delicious nutty flavors, rendering the sprouts soft and tender in the middle and leaving the outer leaves super crispy and delicious. Read on for our step-by-step guide to the perfect roasted Brussels sprouts:

Buying Brussels sprouts:
When you’re at the grocery store, choose sprouts that are bright green with tightly packed leaves and feel firm when you squeeze them. Avoid any that are yellowed, have spots, or are wrinkly. If possible, try to choose sprouts that are close to the same size—that will ensure they’ll all finish cooking at the same time.

Preparing your Brussels sprouts.
Before roasting, wash your sprouts and trim off the very bottoms of the stem—but not too much, or your sprouts will start to fall apart! Then cut them in half vertically from top to bottom and toss them with olive oil, salt and freshly cracked black pepper. Why cut them? Giving the sprouts a flat side to lay on when you spread them on the sheet tray means they’ll get maximum contact with the pan—and the maximum chance to get all browned and crispy.

Season ‘em. 
This is a very basic and simple recipe...with endless opportunities for variations. Feel free to toss your sprouts with some hearty freshly chopped herbs, like thyme or rosemary, or sprinkle them with ground spices, like cumin, coriander, and chili powder before you roast them. You can also dress them up after they come out of the oven with a dash of balsamic vinegar or a splash of teriyaki sauce or—our personal favorite—a shower of freshly grated Parmesan cheese!

Top tips for roasting Brussels sprouts:
— Don't line your sheet tray. You’ll want to roast your sprouts on a metal sheet tray—and here’s the key: leave it bare. While parchment paper creates a great nonstick surface to bake treats like cookies and brownies, it actually holds moisture that inhibits roasting vegetables from caramelizing. They’ll have a much better chance of crisping up if you place them directly on the metal sheet.
— Don't overcrowd your pan. Avoid placing the sprouts too close together on the sheet tray. As they cook, the sprouts will release moisture, and if you’ve crowded them too close together, that moisture won’t be able to escape and you’ll wind up with steamed, mushy Brussels sprouts with no caramelization. No caramelization? No thank you!
— Crank up the heat! For deep caramelization in a short amount of time, high heat is the way to go. Roasting at a lower heat will eventually give you some golden veggies, but they might turn to mush before taking on the color you want. We prefer hot and fast because it leaves the sprouts with a little bit of crunch (al dente Brussels sprouts, if you will).
— Leave them be! Those cut sides will take a while to caramelize, so give them a chance! If you’re constantly messing with your veg, they won’t have time to develop that delicious golden color on any side. Before giving your sprouts a stir, peek at a few of the undersides. If they’re that toasty color you're looking for, feel free to give them a stir. Otherwise, let them be!

Storage.
Leftover Brussels sprouts store well in an airtight container for 3 to 5 days after cooking. 

Made these? Let us know how it went in the comment section below!