Roasted Brussels Sprouts

1. 1

   Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F.

2. 2

   Trim and halve 1 1/2 pounds Brussels sprouts (quarter if large). Place in a large bowl, drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Toss to combine.

3. 3

   Remove the hot baking sheet from the oven (and line with parchment paper if desired). Add the sprouts and arrange them cut-side down into a single layer.

4. 4

   Roast until the sprouts are knife-tender and the cut sides are well-browned, 20 to 25 minutes.

   20 min
5. 5

   Serve with lemon wedges if desired. Alternatively, when the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Drizzle 1 tablespoon maple syrup over the sprouts and toss to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the syrup, about 2 minutes.

Recipe Notes

1. 6

   Make ahead: The Brussels sprouts can be halved and refrigerated for up to 1 day before roasting.Storage: Leftover roasted Brussels sprouts can be refrigerated in an airtight container for up to 5 days.