A hot oven and a little space on the tray give Brussels sprouts crisp, browned edges and tender centers. Olive oil, garlic, and black pepper make this an easy side for pasta, rice, or a cozy dinner.
Ingredients
- 1 lb (450 g) Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp fine salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1 to 2 tsp lemon juice, optional, to finish
Steps
- Heat oven to 425F (220C). Lightly oil a large rimmed baking sheet, or line it with foil and lightly oil the foil.
- Rinse the Brussels sprouts and dry thoroughly. Trim the dry stem ends, remove any damaged outer leaves, and halve lengthwise. Quarter especially large sprouts so the pieces cook evenly.
- Toss with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread in a single layer with the cut sides down, leaving a little space between pieces. Use two trays if needed to avoid crowding.
- Roast for 20 to 25 minutes, turning once after 15 minutes, until deeply golden at the edges and tender when pierced with a fork. Larger pieces may need another 5 minutes.
- Taste and adjust the seasoning. Add lemon juice if using, and serve immediately while the edges are crisp.
Notes
- Dry the sprouts well before seasoning; excess water keeps them from browning.
- Check any loose leaves early and remove them if they brown before the larger pieces.
- Add a pinch of chili flakes before roasting for a little heat.
- For a tangy finish, swap the lemon juice for a small drizzle of balsamic vinegar after roasting.