Roasted Brussels Sprouts

This recipe for roasted brussels sprouts is all but guaranteed to become a house favorite. You only need a baking sheet large enough to spread the spouts in a single layer (if you don’t have one, divide sprouts onto two sheets) and a hot oven. If you can spare the time, turn the cut side of each sprout down so it’s flush with the pan to promote even more browning. As the brussels spouts cook, the outer leaves will turn crisp and develop a lovely golden brown color. A few dark spots are okay—that caramelization is what makes the cooked spouts so delicious. While you may be tempted to line your pan with parchment paper, resist the urge. Parchment slows the browning we’re aiming for, while an unlined well-seasoned sheet pan promotes it.

These crispy brussels sprouts are the ultimate team player, complementing weeknight grain bowls, elaborate holiday feasts, and everything in between. Serve them alongside roast turkey and mashed sweet potatoes as a Thanksgiving side dish. Sprinkle with feta or Parmesan cheese, plus a drizzle of fresh lemon juice and maple syrup to make a satisfying cooked brussels sprouts salad. Or accentuate the veggies’ sweet side by eliminating the caraway seeds and tossing the roasted brussels sprouts with balsamic vinegar, more olive oil, and chopped pecans. You can halve or double this recipe as needed, but remember: Having more brussels sprouts is never a bad thing.