Brussel Sprouts ROASTED
COPIED FROM....https://www.wellplated.com/oven-roasted-brussels-sprouts/.... Instructions were edited by me... or try... https://www.thekitchn.com/brussels-sprouts-with-bacon-22943615
Place a rack in the upper third of your oven and preheat the oven to 400 degrees F.
Prep sprouts: Cut off hard bottom of stem. Peel off 2-3 ish loose outer leaves, cut the end off, and cut long-wise in half, then...
In a large bowl, GENTLY coat the Brussels Sprouts, using a rubber spatula, with olive oil, salt & pepper, until the sprouts are evenly coated. Then place them, cut-side down (for best Crisping), into a single layer on a large rimmed baking sheet, using the following TIPS:
*Use enough olive oil. Without it, the Brussel sprouts won’t caramelize properly.
*Make sure oven is up to temp. High heat is necessary for an addictive crispy outside and tender inside.
Bake for 15 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time; cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Recipe Notes: TRY THIS:
For Balsamic or Lemon Brussels Sprouts: Drizzle the vinegar or lemon juice over the sprouts after removing them from the oven. Return the pan to the oven for 1 to 2 minutes, then serve.
For Bacon Brussels Sprouts: Add the bacon pieces to the sheet pan right along with the brussels sprouts in Step 1. OR cook until very crisp & toss with baked brussel sprouts.
Store leftovers in the refrigerator for up to 4 days. Re-crisp in a low oven or rewarm in the microwave.
Last Modified: March 3, 2021