If you don’t like brussels sprouts, it’s ’cause you ain’t never had mine. #truestory
I’m not even gonna front on you, Innernets. This recipe should easily serve 4 people as a side dish but I ate the entire thing. Alone.
And I’m okay with that.
Getting a good char / browning on these is essential. The crispy brown bits of leaves that have fallen off the sprouts add such great texture, and the addition of sea salt make them reminiscent of the crunchy, salty french fries left at the bottom of the bag. At least I like to pretend as much.
This recipe also works well for broccoli, asparagus, carrots, kale… really any veggie – just adjust your cook time accordingly.
Spicy Crispy Brussels Sprouts
makes 4 small side servings, 2 large servings or one Holly serving (I love these) in about 60 minutes
1 lb Brussels sprouts, trimmed and halved if large
2 tbsp olive oil
3/4 tsp flaky sea salt or kosher salt
1/4 – 1/2 tsp chili flakes (depending on how spicy you like things)
1/2 lemon (optional)
Preheat oven to 400F.
Trim any hard ends and remove any yellow leaves from the sprouts. You want them to be all about the same size, so halve any large sprouts and leave the little ones whole.
Place sprouts in a baking dish. Drizzle with olive oil (note: honestly, I don’t measure this, but it’s about 2 tbsp, enough to coat the sprouts). Add about half of the sea salt and the chili flakes. Toss to coat.
Roast for 35-40 minutes, stirring after 20 minutes to make sure all the sprouts get equally browned and crispy. Sprinkle with remaining salt, give it a squeeze of 1/2 a lemon (optional) and serve immediately.