I’ve tried a few recipes where the brussels sprouts are roasted with bacon. I like bacon but love the brussels sprouts on their own so I actually prefer them without the added bacon. I do like to drizzle them with a little balsamic glaze right before I serve them. Not for everyone but I sure like it.
Tips from Cooking After Class for making Roasted Brussels Sprouts:
- Be sure to keep any loose leaves on the pan. Don’t throw them away. They will brown and become nice and crispy…one of my favorite parts of this dish!
- If you place the brussels sprouts cut side down, the insides with steam and become a bit more tender. The bottoms will camelize a bit and the tops will get crispy. I don’t usually do this because I typically toss them a few times while cooking and put them back in the oven however they land 🙂
- Line your baking pans with silicone liners to prevent food from sticking. Bonus…they make clean up a breeze too!
Roasted Brussels Sprouts
Difficulty: Easy
Servings: 4 servings
Prep time: 5 minutes Cooking time: 30 minutes
Ingredients
Brussels Sprouts
Olive oil
Kosher Salt and Freshly Ground Black Pepper
Balsamic Glaze (optional)
Directions
- Preheat oven to 400 degrees. Trim brussels sprouts and cut them in half through the core. If they are really large, you may want to cut them into quarters.
- Drizzle with a little olive oil and toss to coat. Sprinkle with salt and pepper. Toss with your hands.
- Spread out in a single layer on a silicone lined baking pan. Leave any loose leaves on the pan. Roast at 400 degrees for 30 minutes or until they are tender and nicely browned.
- Remove from the oven, drizzle with balsamic glaze if desired. Serve immediately.
