Growing up, I never did pay any attention to brussel sprouts.
Maybe it’s because they’re acTUALLY CALLED BRUSSELS SPROUTS!! At least I think so. But as I often say, “you do you!”
Well now that that’s out of the way…
It’s pretty easy to roast brussel sprouts to a perfect crisp in the oven. The sprouts in the photo above might look burnt or too charred for some of you, and that’s okay. I’ve spoken to a few people about brussel sprouts and it seems that most like them a bit charred. If you don’t want them that dark, then simply take them out of the oven sooner than what I explain below!
Preheat your oven to 350°F.
If your brussel sprouts have brown stems/bases on them (like mine did), cut those stems off. Don’t cut too much off because you want to make sure the sprouts stay in tact. The outermost leaves will likely fall off, and that’s fine.
Rinse the sprouts in a strainer/colander and then cut all of the sprouts in half, tossing them into a clean, large bowl.
Drizzle a generous amount of olive oil and salt over the cut-in-half sprouts and mix them well with your hand.
5. Lay each sprout in a baking sheet/pan cut side down, leaving some space between each sprout. We don’t want to put them too close together in the pan because when we pop them in the oven, the moisture in them will escape in the form of steam, and to ensure they get crispy and not soggy, there has to be some space between each sprout.
6. Pop the pan in the oven and check on it every 10 minutes. By “check on it.” I mean use your eyeballs to assess the color, and a pair of tongs to turn one sprout over to see how much it has browned. To get a color like what I got, bake them for about 20-23 minutes. After about 15 minutes is when you can check on the sprouts every 3-4 minutes to prevent them from becoming inedible-burnt.
Let them cool for a minute or two and then SERVE!