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Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Prepare the Sprouts: Trim the ends of the Brussels sprouts and remove any yellowing outer leaves. Cut large sprouts in half.
Season: In a large bowl, toss the sprouts with olive oil, minced garlic, salt, and pepper until well coated.
Roast: Spread them out in a single layer on the baking sheet, cut side down for maximum crispiness. Roast for 20–25 minutes, flipping halfway through, until the edges are golden brown and crispy.
Finish and Serve: Drizzle with balsamic vinegar or sprinkle with Parmesan or lemon zest, if desired. Serve hot.
Serving and Storage Tips:
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