Roasted Brussels Sprouts

also called roasted brussels sprouts · balsamic brussels sprouts · crispy brussels sprouts · roast sprouts · charred brussels

Also written for Air Fryer (2 to wash).

The table

1 1/2 lb(700 g)Brussels sproutstrim and halve, loose leaves kepttoss in oil, salt and pepperroast 425°F (220°C) 22 min, cut side downtoss off the heat
2 Tbs(30 mL)olive oil
1 tspkosher salt
1/2 tspblack pepper
1/4 cup(60 mL)balsamic vinegarsimmer the balsamic to a syrup 4 min
1 tsphoney
1/2 tspflaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1trim and halve, loose leaves kept

2toss in oil, salt and pepper

goes in with what step 1 made

4simmer the balsamic to a syrup 4 min

5toss off the heat

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 22 min3 of 5 steps give no time
Needs you
none given
What you'll wash
Three things — the sheet pan, a bowl to toss the sprouts in, a small pan for the balsamic syrup

  1. trim and halve, loose leaves kept

    not timedfrom the start

  2. simmer the balsamic to a syrup 4 min

    4 minwalk awayfrom the start

  3. toss in oil, salt and pepper

    not timedfrom the start

  4. roast 425°F (220°C) 22 min, cut side down

    22 minwalk awayfrom the start

  5. toss off the heat

    not timed22 min in

You'll need sheet pan

Goes with

See how it is written
>> title: Roasted Brussels Sprouts
>> category: Vegetables & Sides
>> tags: brussels sprouts, roast, balsamic, sheet pan, side
>> counters: The Bowl Shop
>> aka: roasted brussels sprouts, balsamic brussels sprouts, crispy brussels sprouts, roast sprouts, charred brussels
>> pairs-with: polenta, basic-vinaigrette
>> servings: 4
>> time: 40 min
>> washing-up: the sheet pan, a bowl to toss the sprouts in, a small pan for the balsamic syrup

>> step: trim and halve, loose leaves kept
Trim the dry stem end off @Brussels sprouts{1 1/2%lb}(700 g) and halve each one through the root, keeping every loose leaf that falls off.

>> step: toss in oil, salt and pepper
Toss @&(~1)halved sprouts{} with @olive oil{2%Tbs}(30 mL), @kosher salt{1%tsp} and @black pepper{1/2%tsp}, then turn every half cut side up in the bowl so the oil pools on the flat face.

>> step: roast 425°F (220°C) 22 min, cut side down
Spread @&(~1)oiled sprouts{} cut side down on a #sheet pan{} heated with the oven and ~roast{22%min} at 425°F (220°C).

>> step: simmer the balsamic to a syrup 4 min
Simmer @balsamic vinegar{1/4%cup}(60 mL) with @honey{1%tsp} in a small pan ~simmer{4%min} until it coats the back of a spoon and pulls in a thread off the edge.

>> step: toss off the heat
Toss @&(~2)roasted sprouts{} with @&(~1)balsamic syrup{} and @flaky salt{1/2%tsp} off the heat.