Serves 6 (or 36 for large groups)
Ingredients
For 6 servings
- 1½ pounds Brussels sprouts (frozen or fresh)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For 36 servings
- 9 pounds Brussels sprouts
- 1 cup + 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- If using frozen Brussels sprouts, briefly blanch in boiling water for up to 3 minutes, then drain.
If using fresh, trim ends and halve larger sprouts. - Place sprouts on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Arrange cut side down on the baking sheet.
- Roast for about 25 minutes, shaking the pan halfway through, until crispy on the outside and tender inside.
- Serve immediately, adding extra salt if desired.
Notes
- Do not overcrowd the pan — this ensures crispness.
- High heat is key for caramelization.
- Let sprouts sit undisturbed to develop golden edges.
