Ingredients

• 1 lb Brussels sprouts
• 2–3 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional: minced garlic, balsamic glaze, lemon zest, or grated Parmesan

Instructions

1. Prep
   • Preheat your oven to 425°F (218°C).
   • Trim the stem ends, remove any yellow leaves, and cut sprouts in half lengthwise.
2. Season
   • Toss halved sprouts in a bowl with olive oil, salt, and pepper (plus any optional seasonings you like).
3. Roast
   • Spread them cut side down on a baking sheet (lined with parchment for easier cleanup).
   • Roast for 18 minutes, shaking the pan halfway through.
   • They should be deep golden brown and crispy on the edges.
4. Finish (optional)
   • Drizzle with balsamic glaze, squeeze fresh lemon juice, or sprinkle Parmesan right out of the oven.

💡 Tip: Roasting at high heat and giving them space on the pan (not crowded) is key to getting that crispy caramelized texture instead of steaming.