Equipment
Ingredients
Produce
- 500 g brussels sprouts, trimmed and halved
- 3 garlic, minced
- 1 lemon, juiced
Dairy
- 30 g parmesan cheese, freshly grated
Pantry Staples
- 30 ml olive oil
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 155 kcal
- Protein
- 7 g
- Carbohydrates
- 13 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 508 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 5 mg
- Potassium
- 511 mg
- Calcium
- 147 mg
- Iron
- 1.9 mg
- Magnesium
- 33 mg
- Phosphorus
- 143 mg
- Zinc
- 0.8 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 109 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 226 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.0 mg
- Folate
- 77 mcg
- Water
- 114 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220C or 425F. For extra crispiness, place the empty baking sheet in the oven while it preheats.
Trim the tough woody ends off the Brussels sprouts, remove any yellowed outer leaves, and slice them in half from top to bottom.
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, kosher salt, and black pepper until completely coated.
Carefully arrange the sprouts cut-side down on the hot baking sheet. Roast in the preheated oven at 220C/425F for 20 minutes without disturbing them.
Remove the baking sheet from the oven. Scatter the minced garlic over the sprouts and quickly toss them with a spatula. Return to the oven for 5 more minutes.
Transfer the roasted sprouts back to the mixing bowl. Drizzle with fresh lemon juice, add the grated Parmesan cheese, and toss gently to combine. Serve immediately.
Chef's Notes
- Preheating the baking sheet is a restaurant secret that guarantees an immediate sear on the flat cut-side of the sprout.
- Do not discard the loose leaves that fall off while trimming. Toss them in the oil and roast them alongside the halves; they become delicious, salty, chip-like crisps.
- Wait to add the garlic until the very end. Minced garlic burns easily at high roasting temperatures, which will ruin the dish with a harsh, bitter flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose their crispness over time.
Freezer: 1 month — Freezing will significantly alter the texture, making them mushy upon reheating. Not recommended if crispness is desired.
Reheating: Reheat in an oven or air fryer at 200C/400F for 3-5 minutes until warmed through and re-crisped.
Troubleshooting
Brussels sprouts are mushy instead of crispy
Cause: Sprouts were wet before tossing in oil, or the pan was overcrowded causing them to steam
Fix: Return to the oven under the broiler for 2-3 minutes, watching closely to prevent burning
Prevention: Thoroughly dry sprouts after washing and ensure there is space between them on the baking sheet
Garlic tastes bitter and burnt
Cause: Garlic was added at the very beginning of the roasting process
Fix: Cannot be fixed
Prevention: Only add minced garlic during the final 5 minutes of roasting
Cultural Context
Roasted Brussels sprouts have experienced a massive culinary renaissance in American dining over the last two decades. Once a widely disliked vegetable often ruined by boiling, the technique of high-heat roasting has transformed them into a celebrated centerpiece of autumn menus and Thanksgiving tables, highlighting their natural sugars and nutty flavor.
