Roasted Brussels Sprouts at home
- Yield 6
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Roasted Brussels Sprouts at home is a sides recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Sea salt and freshly-cracked black pepper
Method
Warm oven to 400°F.
Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Turn until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Scatter evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.
Roast for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time. Any loose leaves will also get charred and crispy.)
Taste and season with extra salt and pepper, if necessary.
Plate warm.
