This roasted brussels sprouts recipe is halved sprouts roasted until the cut sides are brown. It is not boiled sprouts or a sprout casserole.
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Roasted Brussels Sprouts
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Roasted Brussels Sprouts. From Olivia.
Ingredients
- 1 1/2 pounds (680g) brussels sprouts, halved
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 425°F (220°C).
- Toss the sprouts with oil, salt, and pepper. Place them cut side down on a sheet.
- Roast 20 to 28 minutes, until the cut sides are deep brown.
- Toss with lemon juice and serve.
Notes
A crowded pan steams them. Use two sheets if the sprouts overlap.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Cut side
Down, so it contacts the pan and browns.
Oil
Enough to coat. A dry sprout scorches in spots and stays raw in others.
Size
Halve large ones. Leave tiny ones whole so they do not burn.
Lemon
After the oven. Juice in the pan keeps them from browning.
Nutrition (estimated)
About 150 calories per serving. Estimate only, not a lab test.
FAQ
Frozen sprouts?
They steam. Fresh ones brown. If frozen is all you have, roast them longer and do not thaw.
Bitter?
The dark edges are sweet, not bitter. Pale boiled sprouts are the bitter ones.
Bacon?
Add chopped cooked bacon after roasting so it stays crisp.
How hot?
425°F. A cooler oven dries them without browning.