I encountered these textured beauties not that soon, but not too late to develop a love for them. These Roasted Brussels sprouts are easy to make, versatile, and healthy.
Soak or wash Brussels sprouts. In a bowl with water or under running water. Take off any dark leaves.
Pre-heat the oven at 450 ºF (225 ºC).
Towel dry the sprouts before cutting and seasoning.
Trim and half. Remove the bottom part with a knife and half the sprouts, one by one. Save the loose leaves.
Season. In a bowl, mix de sprouts, oil, garlic powder and salt. Do it carefully to avoid loosing leaves.
Arrange the halved sprouts on a parchment-lined baking sheet. Leave some room between them.
Bake at 450ºF (225ºC) for 25 minutes or until you see they are golden enough for your liking.
Serve. Add pepperoncino to make it spicy and lemon zest if you like an acid note
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Notes
Reheating Instructions
Warm Up: To reheat your roasted Brussels sprouts, preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet and bake for about 5-7 minutes, or until they're heated through. This method helps maintain their crispy texture.Microwave Option: If you're in a hurry, you can also use the microwave. Place the sprouts in a microwave-safe dish and heat on high for 1-2 minutes. Just know that they might lose some of their crispiness this way.Pro Tip: Avoid reheating more than once to maintain flavor and nutritional value.