Crispy Roasted Brussels
Forget the bland, mushy brussels of your childhood. These sprouts are crispy, crunchy, delicate, & caramelized. Spruce them up with your favorite spices, or keep it classic & pure with just olive oil and salt.
Aluminum baking sheet: *Note: don't use nonstick because temperatures will be above 350° and may release toxic chemicals
Parchment paper or silicone mat (like this one)
Remove outer leaves of the brussels (they are rubbery).
Slice in half, then into smaller slices (or buy pre-shredded).
Toss in a bowl with olive oil & salt/pepper to taste .
Spread over a parchment paper-covered baking tray.
Bake at 350-400 for about 20-30 minutes.
Remove, spritz with lemon (optional) & serve.
*Bonus Points*: for extra crispy sprouts, broil for one minute on high at the end.
📝 Notes, Tips & Tricks:
Don't crowd the brussels or they will steam and not crisp
Popular toppings & additions: bacon, herbs (e.g., chives, dill, flat-leaf parsley, thyme), cheese (e.g., parmesan), garlic, toasted nuts, breadcrumbs, sautéed onions or shallots, lemon juice, balsamic)
🎓 Further Study: