Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years. I just can’t get enough roasted Brussels sprouts.
If the idea of eating Brussels sprouts makes you want to run the opposite direction, I encourage you to try this recipe immediately. These Roasted Brussels Sprouts are nothing like the mushy, soggy, green little blobs that you remember rejecting as a child (trust me, I used to push them away too). They are deliciously crispy, richly caramelized, and almost sweet. Don’t be surprised when you find yourself eating these tasty morsels straight off the sheet pan like they’re candy!
Ingredients
1 1⁄2 lbs Brussels sprouts
3 tablespoons olive oil
1⁄2-3⁄4 teaspoon kosher salt
1⁄2 teaspoon lemon-pepper seasoning or 1⁄2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 400°F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
Shake the pan from time to time to brown the Brussels sprouts evenly.
Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.