Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45 ml) olive oil
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • Optional: 1 tablespoon (15 ml) balsamic vinegar (for finishing, if desired)

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any loose outer leaves. Halve or quarter the sprouts depending on their size, ensuring they are relatively uniform.
  2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure they are evenly coated.
  3. Spread the Brussels sprouts in a single layer on the baking sheet, cut-side down for maximum caramelization. Avoid overcrowding the pan for best results.
  4. Roast in the preheated oven for 25-30 minutes, or until the sprouts are tender and golden brown, with slightly crispy edges. Flip halfway through for even cooking.
  5. If using balsamic vinegar, drizzle it over the roasted Brussels sprouts during the last 5 minutes of cooking or immediately after removing from the oven.
  6. Transfer the roasted Brussels sprouts to a serving dish and serve immediately.