Ingredients

• Fresh Brussels sprouts
• Olive oil

Directions

The ideal Brussels sprouts will be bright green and fairly firm. Try to avoid ones with lots of wilted leaves around the outside.

If you want to make this recipe with frozen Brussels sprouts, thaw them completely, pat them dry, and place them in the oven without any oil so they dry out even more. Then, remove from the oven, and cook as directed. I’ve done this a number of times and can tell you that the texture won’t be nearly as pleasing. I recommend using fresh whenever possible.

Olive oil is essential for perfectly crispy, caramelized, and flavorful sprouts! Olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.

First, place your oven rack in the upper third of your oven. To save washing a bowl, grab a large rimmed baking sheet, and lay your Brussels sprouts directly on it. Drizzle your olive oil over them, and sprinkle with the salt and pepper (plus, any additional seasonings you like). Mix until the Brussels sprouts are fully coated.

Spread them out so they make a single layer on the baking sheet. For the most crispy Brussels sprouts, flip each one to be cut side down (it’s well worth the extra 45 seconds, I promise).

Bake at 400 degrees F for 20 to 25 minutes. The Brussels sprouts should be crispy and lightly charred on the outside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.

Notes:

To store. Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.

To reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute, though the texture will be soggier than if they are reheated in the oven.

To freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked, fully cooled Brussels sprouts in an airtight freezer-safe container and store in the freezer for up to 2 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.