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Crispy Roasted Brussels Sprouts

These crispy roasted Brussels sprouts are caramelized and golden on the outside, tender inside, and finished with a sweet and tangy balsamic maple glaze. Roasting them cut side down at high heat is the secret to restaurant-style crispy edges. This easy roasted Brussels sprouts recipe is vegan, gluten-free, and ready in about 35 minutes, perfect for weeknights or Thanksgiving.

By Sefa Tedik Published

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Crispy Roasted Brussels Sprouts
Prep
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Instructions

  1. Place a rack in the lower third of the oven and preheat to 425°F. Put a large rimmed baking sheet in the oven while it heats.

  2. In a large bowl, toss 2 pounds halved Brussels sprouts with 3 tablespoons olive oil, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until evenly coated.

  3. Carefully spread the Brussels sprouts on the hot baking sheet, cut side down, in a single layer. Roast for 20 to 25 minutes without stirring, until the cut sides are deep golden and the outer leaves are crispy.

  4. Whisk 2 tablespoons balsamic vinegar with 1 tablespoon maple syrup. Drizzle over the hot roasted Brussels sprouts, toss, and serve right away.

Tips

Preheating the baking sheet gives the Brussels sprouts an instant sear and the crispiest edges. Don't crowd the pan; use two sheets if needed, or they'll steam instead of roast. For a non-vegan version, toss with 4 slices crumbled cooked bacon and ¼ cup grated Parmesan.

Storage

Store leftover roasted Brussels sprouts in the refrigerator for up to 4 days. Reheat at 400°F for 6 to 8 minutes or in the air fryer for 4 minutes to bring back the crunch.

Serving suggestions

Serve crispy Brussels sprouts alongside roast chicken, steak, pork tenderloin, or your Thanksgiving turkey.

  • Autumn
  • Baked
  • Healthy
  • Olive oil
  • Thanksgiving
  • Winter

Source: https://panfold.com/recipe/crispy-roasted-brussels-sprouts

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Vegetable Dishes

Crispy Roasted Brussels Sprouts