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Meal Instructions

Specimen #0075·SHEET PAN·Dead Simple

Sheet Pan Roasted Brussels Sprouts

Crispy caramelized edges with tender centers and a balsamic drizzle that converts even the pickiest veggie skeptics.

Cook temp

425°F

Total time

35m

REST

Serves

PULL AT

0°F

Ingredients

1.5 lbs Brussels Sprouts — trimmed and halved

2 tbsp Olive Oil

3/4 tsp Kosher Salt

1/2 tsp Black Pepper

1 tbsp Balsamic Glaze

2 tbsp Grated Parmesan Cheese

Equipment

Rimmed Sheet Pan

Parchment Paper

Mixing Bowl

DirectionsGet to the point

1Trim and halve 1.5 lbs Brussels sprouts; toss with olive oil, salt, and pepper.

2Spread cut-side down in a single layer on a parchment-lined sheet pan.

3Roast at 425°F for 20-25 minutes until deeply caramelized and crisp-edged.

4Drizzle with balsamic glaze and sprinkle with Parmesan before serving.

Dad pro tip

The kids say they hate Brussels sprouts because they have only ever had sad steamed ones. Roasting at high heat caramelizes the natural sugars and turns them into crispy little flavor bombs. The balsamic and Parmesan finish is what seals the deal. This is how you convert a vegetable hater.

Kid adjustment

Add a light drizzle of honey along with the balsamic for extra sweetness. Skip the black pepper for sensitive palates.

Reheat

Reheat on a sheet pan at 400°F for 5 minutes to restore crispiness. Do not microwave.

BASIS: Halved Brussels sprouts on rimmed sheet pan at 425°F; no safe internal temp required for vegetables.120 kcal · 5g protein · 12g carbs · 7g fat
USDA FoodData Central #170382

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Sheet Pan Roasted Brussels Sprouts