Sides

Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds Brussels sprouts; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cloves garlic, thinly sliced; 1/2 cup finely grated Parmesan cheese

A hot oven turns Brussels sprouts sweet and nutty with crisp, browned edges, and garlic and Parmesan added for the last few minutes give them a savory, golden finish. They roast in about 25 minutes, so they are easy to fit in at the end.

Makes: 6 servings
Prep: 15 min
Cook: 25 min
Ready in: 40 min

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Ingredients

2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cloves garlic, thinly sliced
1/2 cup finely grated Parmesan cheese

Steps

Heat the oven to 425°F with a rack in the middle. Line a large rimmed baking sheet with parchment paper.
Trim the stem ends, pull off any yellowed outer leaves and cut each sprout in half through the stem. Quarter any very large ones, and pat them dry if they are wet.
Toss the sprouts on the baking sheet with the olive oil, salt and pepper. Spread them in a single layer, cut side down.
Roast 12 to 15 minutes, until the cut sides are deep golden brown.
Stir, scatter the garlic over the sprouts and sprinkle with the Parmesan. Roast 8 to 10 minutes more, until a knife slides easily into the sprouts and the cheese is melted and golden.
Taste, add a pinch more salt if needed and serve hot.

Good to know

Make ahead: the sprouts can be trimmed, cut and bagged in the fridge as much as 2 days early. Roast them just before dinner so the edges stay crisp.
Give them room on the pan; crowded sprouts steam instead of browning, so use two pans if you double the recipe.
Reheat leftovers on a baking sheet at 400°F for 5 to 8 minutes; the microwave makes them soft.
Swap: skip the Parmesan and toss the hot sprouts with 1 tablespoon balsamic vinegar and 1 teaspoon honey.