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Roasted Brussels Sprouts

Roasted Brussels Sprouts
DinnerInternational⏱ 45 minServes 4EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • Brussels sprouts
  • Olive oil
  • Salt
  • Ground black pepper

Method

  1. Preheat the oven to 425°F (218°C).
  2. Trim the bases of the sprouts, discard any loose outer leaves, and wash and dry them.
  3. Halve the sprouts with a sharp knife—you can quarter any really big ones—and transfer them to a mixing bowl.
  4. Drizzle the sprouts with some olive oil and toss to coat. You should add enough oil so that all the sprouts are thinly coated, but not so much that they're dripping with oil.
  5. Season the sprouts with a pinch of salt and pepper. Don't over-salt them, as the sprouts will lose water in the oven.
  6. Spread the sprouts on baking sheets so that they're all in a single layer—double-layering them will cause them to steam not brown.
  7. Roast the sprouts in the oven until they are browned on the outside and tender to your preference. Use a spatula to stir/flip them periodically through the cooking process to make sure they brown evenly.
  8. Remove from the oven and adjust the seasoning to taste.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Roasted Brussels sprouts - December 2023 - Sarah Stierch 02.jpg by Missvain (CC BY 4.0) · source