Prep time: 5 minutes
Cook time: 25 mins
Total time: 30 mins
Servings: 4 servings
1 ½ pounds Brussels sprouts trimmed and halved
1 tablespoon extra-virgin olive oil plus 1 teaspoon
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional flavor additions
How to prepare
Place a rack in the upper third of your oven and preheat the oven to 400 degrees Fahrenheit. Place the Brussels sprouts in the center of a large rimmed baking sheet.
Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For more crisping, flip the Brussels sprouts so that they are all cut sides down.
Allow to bake for about 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center and outer leaves will be very dark too. Season with additional salt and/or pepper to taste.
Remove from the heat, serve and enjoy immediately.
Tips and variation
Cooked Brussels sprouts can be stored in an airtight jar in the refrigerator for up to 4 days.
To reheat leftover cooked Brussels sprouts, place them on a baking pan that has been lightly greased. Reheat in the oven at 350 degrees Fahrenheit for about 5 minutes, or until well heated. You can also reheat them in the microwave on a plate for 30 to 1 minute.
Cooked Brussels sprouts should be placed in an airtight freezer-safe container and frozen for up to 12 months. Allow frozen roasted Brussels sprouts to defrost overnight in the refrigerator before reheating as indicated.
Calories: 104kcal, Carbohydrate: 15g, Protein: 6g, Fat: 4g, Saturated fat: 1g, Potassium: 662 mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 71mg, Iron: 2mg