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roasted halved Brussels sprouts with deeply browned flat faces and a few crisp loose leaves in an ordinary serving bowl
Melissa Hart

Roasted Brussels Sprouts

For browned sprouts instead of a pan of steamed vegetables, put the dry cut faces against the metal and leave them alone through the first stretch of roasting. Toss with the vinegar only after the edges have crisped, when it can brighten the browned leaves without making the roasting tray wet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs Brussels sprouts trimmed and halved
  • 3 tbsp olive oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp honey

Method
 

  1. Heat the oven to 425°F and set out a large rimmed metal baking sheet. Pat the halved sprouts dry, keeping any clean loose leaves.
  2. Toss sprouts and leaves with olive oil, salt and pepper. Arrange the halves cut-side down in one uncrowded layer.
  3. Roast for 20 minutes without stirring so the cut faces brown. Turn the larger sprouts and roast for 5 to 10 minutes more until tender with crisp edges.
  4. Whisk balsamic vinegar and honey in a large serving bowl.
  5. Add the hot sprouts and toss briefly to coat, then serve promptly while the browned leaves still have some crunch.