Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Trim the stem ends from the brussels sprouts and cut each one in half lengthwise. Remove any loose or yellowed outer leaves.
- Place the halved brussels sprouts in a large bowl. Add avocado oil, salt, and pepper. Toss until evenly coated.
- Arrange brussels sprouts cut-side down on the prepared baking sheet in a single layer. Do not overcrowd—use two pans if necessary.
- Roast for 20-25 minutes, flipping halfway through, until the brussels sprouts are deeply golden brown and crispy on the edges.
- Remove from oven and add any optional toppings: crumbled bacon, grated parmesan, or a drizzle of heavy cream. Toss gently and serve immediately.
Nutrition
Notes
For Bacon Variation: Cook bacon first, save 1 tablespoon of bacon fat, and use it mixed with 1 tablespoon olive oil to roast the sprouts. Top with crumbled bacon before serving.
For Creamy Parmesan: Toss hot brussels sprouts with heavy cream and parmesan immediately after roasting. Add a squeeze of lemon juice.
For Smashed Version: Boil whole sprouts for 8 minutes, drain, smash with a glass, then roast at 425°F for 15-20 minutes.
