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Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Yield: 4
Ingredients: 1½ lb Brussels sprouts, trimmed and halved; 2 Tbsp olive oil; ¾ tsp kosher salt; ¼ tsp black pepper; 1 Tbsp balsamic vinegar or a squeeze of lemon, to finish

Crisp, deeply browned sprouts. Cut side down is the secret.

Prep: 10 min
Cook: 20–25 min
Serves: 4

Photo: June · juneoven.com

Ingredients

Serves 4

1½ lb Brussels sprouts, trimmed and halved
2 Tbsp olive oil
¾ tsp kosher salt
¼ tsp black pepper
1 Tbsp balsamic vinegar or a squeeze of lemon, to finish

Steps

1
Oven
Preheat on Roast, 425°F, middle shelf
Roast 425°FPreheatTimer 20 min, check up to 25 minMiddle shelf
2
Toss the sprouts with the oil, salt and pepper and spread on the June pan, cut side down.
3
Oven
Roast 20 to 25 minutes, until well browned underneath and tender
Same cook as step 1: the timer starts once the food goes in.
4
Toss with the vinegar or lemon and serve.

Tips and notes

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