It is often said some of the most delicious dishes are prepared simply; such is the case for this roasted brussels sprouts recipe. Sometimes, when I feel up to it, I'll also dress the sprouts with honey and soy sauce, and on rarer occasions, I'll throw in some bacon pieces. But most of the time, I'm just dousing them in peanut oil and a heavy hand of red pepper flakes. The peanut oil amplifies the roasted flavor, and the Texan in me thinks everything tastes better with heat, hence the chili flakes. Once you learn the easy, breezy technique, you'll want to put brussels sprouts on the table every night.
Do not flip the brussels sprouts — that way they achieve that beautiful charred color — but feel free to do so halfway through the baking time if they begin to color too fast.
- 1 pound brussels sprouts, halved
- 2 tablespoons peanut oil or other high-heat oil
- 1/2 teaspoon red pepper flakes, more or less, to taste
- Salt, to taste
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, toss brussels sprouts, peanut oil, red pepper flakes, and salt until evenly coated.
- Scatter brussels sprouts around lined baking sheet, and bake for 30 to 40 minutes, or until vegetables are soft and golden on the edges.
- Vegetables, Side Dishes
- 3 servings
- Cook Time
- 45 minutes