Crispy Roasted Brussels Sprouts

Ingredients

• 1.5 pounds Brussels sprouts (Trim only the very tip of the stem, then halve)
• 1 tablespoon Kosher salt (Plus a pinch for finishing)
• 3 tablespoons Olive oil (Divided: 1‑2 Tbsp for tossing, remainder for drizzling on pan)
• 4 slices Bacon (optional) (Crisp, crumble and toss after roasting for extra flavor)

Instructions

1. Trim and halve sprouts

   Cut off only the very tip of each sprout’s stem (about 1/8 inch) and slice each sprout in half lengthwise.

   Time: PT5M

2. Boil salted water

   Fill a large pot with enough water to cover the sprouts, bring to a rolling boil, and add 1 tablespoon kosher salt.

   Time: PT5M

   Temperature: 100°C

3. Blanch the sprouts

   Carefully drop the halved sprouts into the boiling water and cook for 6‑7 minutes, until they turn bright green but remain firm.

   Time: PT7M

   Temperature: 100°C

4. Steam and drain

   Drain the sprouts in a colander, then return the colander to the pot (off the heat) and let them steam for about 2 minutes.

   Time: PT2M

5. Season with oil and salt

   Transfer the sprouts to a large bowl, drizzle with 1‑2 tablespoons olive oil and a pinch of fresh kosher salt, then toss to coat evenly.

   Time: PT3M

6. Preheat oven

   Preheat a convection oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

7. Arrange on sheet pan

   Line a sheet pan with parchment (optional). Lay the sprouts flesh‑side down, spaced about ½ inch apart. Drizzle the remaining olive oil over them.

   Time: PT5M

8. Roast until crispy

   Roast in the preheated oven for 25‑30 minutes, until the cut sides are golden‑brown and slightly charred.

   Time: PT30M

   Temperature: 400°F

9. Finish and serve

   Remove the pan, let the sprouts rest 2 minutes, then serve hot. If using bacon, crumble it over the top now.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

12g

Fat

12g

Fiber

4g