Ingredients
- 1 1/2 pounds fresh Brussels sprouts about 680 g, trimmed and halved; quarter unusually large sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice freshly squeezed
Equipment
- 1 Large rimmed baking sheet
- 1 Mixing bowl
- 1 Spatula
Instructions
- Heat the oven to 425°F (220°C). Rinse the sprouts, dry very well, trim the stem ends and remove damaged leaves. Halve them through the stem; quarter very large ones so the pieces cook at a similar rate.
- Toss the sprouts with the olive oil, salt and pepper. Arrange them cut-side down on a large rimmed baking sheet in one uncrowded layer. Use a second sheet if necessary.
- Roast for 20–30 minutes. Begin checking at 20 minutes: the cut faces should be golden brown and a fork should enter the thickest pieces easily. Turn a few pieces to inspect them; remove small browned pieces early if needed.
- Transfer to a serving bowl and toss gently with the lemon juice. Serve promptly for the crispest edges. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F (32°C).
Nutrition
Calories: 135kcalCarbohydrates: 15gFat: 7.5gSaturated Fat: 0.6gSodium: 330mgFiber: 6g
Video
Notes
Use fresh sprouts for the stated timing. A crowded pan or wet vegetables will brown less evenly. Estimated cost assumes sprouts at approximately US$3.43/lb plus the portions of olive oil, lemon and seasonings used; local prices vary. Video credit: Hilah Cooking demonstrates oven-roasting Brussels sprouts; follow the quantities, temperature and lemon finish written here. Refrigerate leftovers promptly and use within 3–4 days; reheat to 165°F (74°C).
Nutrition is a rough estimate per quarter of the recipe, scaled from Oregon State Food Hero's comparable 1½-pound roasted-sprout recipe and adjusted for added salt. Actual values vary by trimmed yield, oil retained and serving size.