Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crunchy and golden on the outside and tender on the inside. It’s full of irresistible caramel flavour, which is sweet and nutty. I love eating them straight from the pan.
* Ingredients :
° 6 cups Brussels sprouts (cut in half lengthwise)*
° 1/4 cup olive oil
° 1 teaspoon garlic powder
° 1/2 teaspoon sea salt
° 1/4 teaspoon black pepper
* Directions :
Preheat the oven to 400°F (204°C). Line a very large baking tray or two jelly-roll pans with tin foil or parchment paper. (You can omit the liner if you’re using a good non-stick pan like the one linked here.)
In a large bowl, combine cabbage, olive oil, garlic powder, salt, and pepper.
Arrange the Brussels sprouts in a single layer on the tray, making sure all the sprouts are touching the pan.
Roast the Brussels sprouts for 25-35 minutes, flipping halfway through, until browned and slightly charred.
Optional: If you want them to brown or crunchier, place them under the grill for 2-3 minutes.