Roasted Brussels Sprouts
These Roasted Brussels Sprouts are crispy, flavorful, and incredibly easy! A simple recipe that brings out their natural sweetness with garlic and optional turkey bacon.
Equipment
- Oven
- Baking Sheet
- Large Bowl
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon balsamic vinegar optional
- 1/4 cup turkey bacon cooked and crumbled, optional
Instructions
- Preheat your oven to 400°F (200°C). A hot oven is key to getting those crispy, caramelized edges on your Brussels sprouts.
- Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise for even roasting.
- Place the halved Brussels sprouts in a large bowl. Add olive oil, minced garlic, salt, and pepper. Toss until sprouts are well coated.
- Spread the Brussels sprouts out in a single layer on a baking sheet, cut side down. This prevents steaming and promotes even roasting.
- Roast for 20 to 25 minutes. About halfway through, stir or shake the sprouts to brown evenly. They are done when golden on edges and tender inside.
- Transfer sprouts back to bowl. Drizzle with balsamic vinegar if using and sprinkle cooked turkey bacon on top. Toss gently to combine.
- Serve immediately as a side dish or warm salad, perfect alongside grilled meats or pasta dishes.
Notes
- Ensure sprouts are spaced out on the baking sheet to avoid steaming and sogginess.
- Adding balsamic vinegar after roasting prevents burning and adds a lovely tangy finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to keep crisp.