Roasted Brussels Sprouts

A simple, satisfying favorite.

Why You'll Love This Recipe

• Even sprouts-haters love these.
• Shatteringly crispy edges.
• 5 minutes prep, 25 minutes hands-off.
• Naturally vegan-adaptable.
• Perfect holiday side.

Ingredient Notes

• Fresh, firm sprouts (not soft or yellowing).
• Real Parmigiano-Reggiano finishes it.
• Balsamic glaze (reduced) — not plain vinegar.

Ingredient Substitutions

• Skip Parm + add maple syrup for vegan.
• Add cubed pancetta to roast with.
• Pomegranate seeds for color.

Equipment Needed

• Heavy sheet pan
• Sharp knife

Prep Tips

• Trim and halve evenly so they cook at the same rate.
• Pat sprouts dry to maximize browning.

Instructions

1. 1

   Gather and prep: 1 brussels sprouts, 1 tbsp olive oil, 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Halve sprouts.

3. 3

   Toss with oil, garlic, salt.

4. 4

   Roast 425°F 25 min cut-side down.

Artsi Pro Tips

• PREHEAT the sheet pan — that's how restaurants get crispy bottoms.
• Cut-side DOWN on the pan — that's the only side that caramelizes.
• Loose leaves become Brussels sprout chips — keep them.

Common Mistakes

• Cold pan — sprouts steam, not crisp.
• Cut-side UP — no caramelization.
• Crowded pan — soggy.
• Under-seasoning — needs salt.

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