Open Umay
United States
Roasted Brussels sprouts
Thanksgiving-style Brussels sprouts: halved, roasted cut-side down on a scorching-hot baking sheet until deeply caramelized and crisp outside, sweet and tender within.
4 servings
Ingredients
fresh Brussels sprouts680 g (1.5 lb)base
extra-virgin olive oil3 tbsppantry
kosher salt or flaky sea salt3/4 tsppantry
ground black pepper1/2 tsppantry
organic lemon (zest and juice)0.5garnish
Steps
- Set a large rimmed baking sheet in the oven and preheat to 220 °C (425 °F).
- Trim the dry stem end of the sprouts, pull off any yellowed outer leaves, and slice them in half lengthwise. Save any loose leaves that fall off; they will roast right along with them.
- In a large bowl, toss the sprouts with the olive oil, salt, and pepper until evenly coated and glistening.
- Carefully pull out the hot baking sheet and arrange the sprouts cut-side down against the metal, well spaced, scattering the loose leaves around them: they should sizzle on contact.
- Roast undisturbed for 15 minutes, until the cut sides are deeply browned. Toss them and continue roasting for 5 to 10 minutes, until the outer leaves are crisp and a knife tip slips easily into the centers.
- Grate fresh lemon zest over the top, finish with a squeeze of lemon juice, and serve immediately.
More recipes like this
