Oven-Roasted Brussels Sprouts &#045; Tasty Recipes Hub

Contents

Oven-roasted Brussels sprouts are one of those rare dishes that manage to be both comforting and wholesome at the same time. When roasted at a high

Prep time10 minutes

Cook time25–30 minutes

Total time35–40 minutes Table of Contents Toggle Introduction Ingredients

Servings, based on 4

Equipment

Position a rack in the upper-middle of the oven and preheat to 425°F (220°C) . A hot oven is essential for getting those crispy, caramelized edges. If your oven runs cool, you may want to go to 450°F (230°C); if it runs hot, stick with 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup, though bare metal will give you the best browning.

Rinse the Brussels sprouts under cold water and pat them completely dry with a clean kitchen towel or paper towels. Dry sprouts are crucial —any moisture will steam rather than roast them. Trim the tough stem end from each sprout with a sharp knife, then cut each one in half lengthwise. If any sprouts are unusually large, quarter them so all pieces are roughly the same size and cook evenly. Remove any loose or yellowed outer leaves, but don’t discard the tight, healthy ones—they crisp up beautifully.

Transfer the halved sprouts to a large mixing bowl. Drizzle with the olive oil and add the minced garlic, sea salt, black pepper, and red pepper flakes if using. Toss well with your hands or a spatula until every sprout is evenly coated. Make sure the cut sides are exposed—those flat surfaces are where the best browning happens.

Spread the sprouts in a single, even layer on the prepared baking sheet, cut side down. Do not overcrowd the pan —if the sprouts are piled on top of each other, they will steam instead of roast. If needed, use two baking sheets. Give the pan a gentle shake to settle them into an even layer.

Roast on the upper-middle rack for 20 to 25 minutes , until the sprouts are tender when pierced with a fork and the outer leaves are deeply browned and crispy. For the best results, flip the sprouts halfway through (around the 12-minute mark) using a spatula or tongs so they brown evenly on both sides. Keep an eye on them during the last 5 minutes—the difference between caramelized and burnt is small. If some loose leaves darken faster than the rest, that’s normal and desirable; just remove any that look charred beyond saving.

In the final 3 to 5 minutes of roasting, pull the pan out and sprinkle the grated Parmesan evenly over the sprouts. Return the pan to the oven and continue roasting until the cheese is melted and lightly golden. Alternatively, for a crispier cheese crust, you can scatter the Parmesan over the sprouts and broil on high for 1 to 2 minutes —but watch it closely, as Parmesan can go from golden to burnt very quickly.

Remove the pan from the oven and let the sprouts rest for a minute or two. Drizzle with fresh lemon juice if using—the acidity brightens the rich, roasted flavors—and sprinkle with chopped parsley. Taste and adjust salt and pepper as needed. Transfer to a serving platter and serve warm.

Calories: ~180 kcal · Protein: 6 g · Fat: 12 g · Carbohydrates: 12 g Dietary · Saturated Fat: 2.5 g · Fiber: 4 g · Sugar: 3 g · Sodium: 320 mg