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- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for some heat)
- 1 tablespoon balsamic vinegar (optional, for added flavor)
- Grated Parmesan cheese (optional, for topping)
Preheat your oven to 220°C (425°F).
Rinse the Brussels sprouts under cold water and pat them dry with a paper towel. Trim off the tough stem end and any discolored leaves. Cut the sprouts in half lengthwise.
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Toss everything together until the Brussels sprouts are evenly coated with the oil and seasonings.
If you choose to use balsamic vinegar, drizzle it over the Brussels sprouts and toss again to distribute the flavors.
Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Arrange the seasoned Brussels sprouts in a single layer on the baking sheet, ensuring they are not too crowded to allow for even roasting.
Place the baking sheet in the preheated oven and bake the Brussels sprouts for about 20-25 minutes or until they become tender and slightly caramelized. Stir or shake the pan halfway through the cooking time to ensure even roasting.
If desired, sprinkle some grated Parmesan cheese over the roasted Brussels sprouts shortly before they finish baking. This will add a lovely cheesy flavor.
Once the Brussels sprouts are done, remove them from the oven and transfer them to a serving dish.
Serve the oven-baked Brussels sprouts as a delicious and healthy side dish for your main meal. They pair well with chicken, beef, or as part of a vegetarian spread. Enjoy the crispy and flavorful Brussels sprouts straight from the oven!
