Roasted Brussels sprouts are addictively crunchy and the perfect side dish for almost any occasion. Roasting the Brussels sprouts in the oven turns them crispy on the outside, tender on the inside, and brings out their subtle sweetness. If you often order roasted Brussels sprouts at restaurants, you’re in for a treat. This homemade version mimics your favorite side dish, but better
1 1/2 pounds Brussels sprouts
2 tablespoons olive oil or avocado oil
salt and pepper, to taste
* Preheat your oven to 425F/220C. Then, cut the end off the Brussels sprouts and slice them lengthwise into halves. Some leaves may come loose and that's okay.
* Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.
* Roast the Brussels sprouts for 25-30 minutes. Rotate the pan halfway through, but don't toss the sprouts.
* Remove the Brussels sprouts from the pan and serve.