Roasted Brussels sprouts
Perfectly oven-roasted Brussels sprouts. Crunchy and delicious, they are great as a side dish or even a warm salad.
Ingredients
- 800 g/28.22 oz Brussels sprouts
- 3 tablespoon olive oil extra virgin
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika powder
Instructions
- Preheat the oven at 220ºC (425ºF) and line a rimmed baking tray with parchment paper.
- Trim the Brussels sprouts by cutting off the stem ends and removing any discolored leaves.
- Wash and pat dry them, slice in half, and place in a bowl.
- Drizzle with olive oil and sprinkle with the spices. Toss everything together until the sprouts are completely coated.
- Spread the sprouts in the baking tray evenly, into one layer, but don't overcrowd it. Bake on the center oven rack for 20-25 minutes, until crispy on the outside and tender on the inside.
- Shake the baking tray halfway so that the sprouts are evenly cooked.
- Remove from the oven, let them cool slightly, place them on a serving plate, and drizzle with balsamic vinegar/reduction.
- Enjoy :)
Notes
Don't overcrowd the baking tray and have your sprouts in one layer so that they become crispy and not mushy.
Ensure that your oven is hot before placing the sprouts in. To make them extra crispy, preheat the baking tray too. Do not overcook them.
To achieve a better caramelization on the Brussels sprouts, place them cut-side down on the pan.
It is important to keep an eye on the sprouts when in the oven, as oven temperatures and baking times can vary, depending on individual appliances and the size of the sprouts.
Store the leftover roasted Brussels sprouts in an airtight container, after they cool completely, in the fridge for up to 4 days.