Sheet Pan Roasted Brussels Sprouts
Crispy caramelized edges with tender centers and a balsamic drizzle that converts even the pickiest veggie skeptics.
Brussels Sprouts & Bacon (Halved, Roasted)
1.5 lb brussels sprouts halved lengthwise and placed cut-side down, tossed with 4 slices of raw bacon cut into 1/2-inch pieces
sheet-pan Timer
Set for 25 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Trim and halve 1.5 lbs Brussels sprouts; toss with olive oil, salt, and pepper.
Spread cut-side down in a single layer on a parchment-lined sheet pan.
Roast at 425°F for 20-25 minutes until deeply caramelized and crisp-edged.
Drizzle with balsamic glaze and sprinkle with Parmesan before serving.
Step-by-Step Guided Instructions
Preheat oven to 425°F. Trim the stem ends of 1.5 lbs Brussels sprouts and slice each one in half through the core. Remove any yellowed outer leaves. Toss in a bowl with 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
Halving through the core keeps each sprout half intact so they caramelize flat on the pan instead of falling apart.
Line a rimmed sheet pan with parchment paper. Place each Brussels sprout half cut-side down on the pan in a single layer with a little space between each piece. Do not crowd the pan.
Cut-side down is everything. The flat side gets maximum contact with the hot pan for deep caramelization.
Roast at 425°F for 20 to 25 minutes without stirring until the cut sides are deeply caramelized and dark brown and the edges are crispy. The outer leaves will be charred and delicious.
Do not stir or flip during roasting. Let them sit and develop that dark caramelized crust undisturbed.
Remove from oven and drizzle with 1 tbsp balsamic glaze. Sprinkle with 2 tbsp grated Parmesan cheese. Serve warm.
The balsamic glaze adds a sweet tang that balances the charred bitter notes and makes veggie haters ask for seconds.
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.
Add a light drizzle of honey along with the balsamic for extra sweetness. Skip the black pepper for sensitive palates.
- Grilled chicken breast
- Baked salmon
- Garlic bread
Reheat on a sheet pan at 400°F for 5 minutes to restore crispiness. Do not microwave.