Crispy roasted Brussels sprouts

Ingredients

• 680 gbrussels sprouts1½ lb, trimmed and halved
• 3 tbspolive oil
• 0.75 tspkosher salt
• 0.25 tspblack pepper
• 1 tbspbalsamic vinegar (optional)for drizzling
• 2 tbspgrated parmesan (optional)

Steps

1. 1
   

   Prep: trim the dry stem ends off the brussels sprouts (680 g) and pull off any yellow outer leaves. Cut each sprout in half through the stem. Grate the parmesan (2 tbsp).

2. 2
   

   Heat the oven to 425°F (220°C) with a rack in the middle.

3. 3
   

   Toss the sprouts on a large baking sheet with the oil, salt and pepper, then turn them cut-side down in a single layer with a little space between.

   💡 Crowding steams them; use two sheets if they don't fit in one layer.

4. 4
   

   Roast without stirring for 20 to 25 minutes, until the cut sides are deep brown and the sprouts are tender when pierced with a knife. Loose leaves will get crisp and dark; those are the best bits.

   ⏱ 22 min
5. 5
   

   Taste one and add more salt if needed. Drizzle with balsamic and sprinkle with Parmesan if you like, and serve hot.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of grated parmesan: nutritional yeast or leave it outTraditional Parmesan is made with animal rennet, so strict vegetarians may skip it.

Dairy-free

Instead of grated parmesan: nutritional yeast or leave it outTraditional Parmesan is made with animal rennet, so strict vegetarians may skip it.

Vegan

Instead of grated parmesan: nutritional yeast or leave it outTraditional Parmesan is made with animal rennet, so strict vegetarians may skip it.

Vegetarian

Instead of grated parmesan: nutritional yeast or leave it outTraditional Parmesan is made with animal rennet, so strict vegetarians may skip it.

Checked against

• Love and Lemons: Roasted Brussels Sprouts
• Simply Recipes: Roasted Brussels Sprouts