Let me teach you how to roast Brussels sprouts so they’re crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. These veggies are heavenly!
- 1 pound fresh brussels sprouts
- 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
- ½ teaspoon kosher salt
- Preheat the oven to 400°F.
- Prepare the Brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut sprouts for a minute in water to clean them.
- Drain and spread them out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels sprouts out on the pan.
- Generously drizzle them with the oil and sprinkle with kosher salt. Stir with your hands to ensure they’re all well-oiled and salted. Arrange in an even layer with the sliced sides facing up.
- Place in the oven, on the top rack, and roast for about 40 minutes. Shake the pan every 10 minutes to ensure all sides get crispy and charred.