Ingredients
1 1/2 pounds (about 680 grams) Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon kosher salt (or sea salt)
Freshly ground black pepper, to taste
Optional: Lemon wedges or 1 tablespoon maple syrup (or honey)
Optional toppings: 1 tablespoon lemon juice, 2 teaspoons lemon zest, 1 tablespoon grated Parmesan or ¼ cup shaved Parmesan, fresh thyme leaves, parsley, red pepper flakes
Instructions
1. Preheat the oven to 425°F (220°C) and place a rimmed baking sheet on the middle rack to heat.
2. Trim Brussels sprouts by removing excess stem and loose leaves; halve or quarter larger sprouts.
3. Toss sprouts in a bowl with olive oil, salt, and pepper.
4. Spread sprouts cut-side down on the hot baking sheet, spacing them out.
5. Roast for 20 to 25 minutes until tender and browned.
6. Optional: Drizzle with maple syrup and toss. Alternatively, toss with lemon juice, zest, Parmesan, and herbs after roasting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Preheat the baking sheet for better browning.
🍋 Toss with lemon juice & Parmesan after roasting for a bright, savory finish.
🔥 For crispness, ensure sprouts are evenly spaced on the sheet.
- Prep Time: 5 to 10 minutes
- Cook Time: 20 to 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 107
- Sugar: 3.0 g
- Sodium: 222.6 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 12.5 g
- Fiber: 5.3 g
- Protein: 4.6 g
- Cholesterol: 0 mg