Description
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!
Ingredients
- 1 pound fresh brussels sprouts
- 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
- ½ teaspoon kosher salt
Instructions
- 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.