Perfect Roasted Brussel Sprouts
“Mom, I’m in love with brussel sprouts!” is not something that parents hear often. So, you can imagine my delight when my daughter came skipping into the office after finishing the brussel sprout leftovers, and sang out about her love for these brassica jewels. I get it! They are delicious and nutritious, and when cooked this way, you can’t stop eating them.
These crispy roasted brussel sprouts are the perfect healthy holiday side dish, or mid-week dinner main. Throw some sausage on the pan while roasting for added protein, or enjoy in a bowl with quinoa.
Perfect Crispy Brussel Sprouts
Yield: 6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This recipe for roasted brussel sprouts produces the best texture, cooked all the way through and crispy on the outside. These crispy roasted brussel sprouts are the perfect healthy holiday side dish, or midweek dinner main. Throw some sausage on the pan while roasting for added protein, or enjoy in a bowl with quinoa.
Ingredients
- 1 pound brussel sprouts, halved or quartered depending on size
- 3 tbsp olive oil
- 1/2 cup shredded parmesan
- salt and peper
- squeeze of lemon juice {optional}
Instructions
- Preheat oven to 400 degrees.
- Bring a pot of salted water to a rapid boil and add your quartered or halved brussel sprouts. Continue to boil until fork tender.
- Drain brussel sprouts and spread them out on a lined cookie sheet. With a large fork, smash each brussel, breaking it up and exposing the inside.
- Drizzle the olive oil, lemon juice {if using} and sprinkle with salt and pepper. Roast in the oven for 15 minutes, toss, sprinkle on parmesan, and pop back in the oven for 10 more minutes or until they reach the perfect crispiness.
- Store your leftovers in one of our favorite plastic-free, reusable food containers.
Notes:
You might want to double the recipe. These are going to go fast!
