Best Roasted Brussels Sprouts Ever
Time: 35 minutes
Yield: 6 servings
Best Roasted Brussels Sprouts Ever may sound like a boast but it’s actually a promise! Once you try a bite of these citrusy, savory, and tangy Brussels sprouts, you’ll never want to roast these veggies in any other way again. Best Roasted Brussels Sprouts Ever come topped with crunchy toasted almonds and sharp parmesan for new dimensions in deliciousness. These sprouts are so good you might just eat them like popcorn!
Preheat the oven to 400 degrees F.
Cut off the hard ends of the Brussels sprouts and remove any yellow outer leaves.
Cut the sprouts in half and rinse them under cold water.
Drain the sprouts and dry well on a kitchen towel.
In a large mixing bowl, whisk together the oil, ranch powder, salt, pepper, garlic powder, red pepper flakes, lemon zest, and lemon juice.
Add in the brussels sprouts.
With your hands, toss and coat the sprouts well in the seasoned oil mixture.
Prepare 2 large baking sheets by lining them with parchment paper and oiling the parchment paper well with vegetable or canola oil.
Transfer the Brussels sprouts to the baking dish, placing them cut-side down on the sheet about 1 1/2-2 inches apart.
Discard any fallen leaves.
Bake the sprouts in the oven for 18-25 minutes, careful to not overcook the sprouts as they will turn too soft.
Place the sliced almonds in a mixing bowl and gently coat them with any remaining sauce.
With 5 minutes remaining on the roasting time, add the almonds to a clean side of the sheet pan. If there is no space, bake the almonds after the Brussels sprouts.
For extra crispy tops, face the sprouts center side up and broil on high for 3-6 minutes. Be sure to remove any almonds before broiling.
Remove the sheets from the oven. Sprinkle the sprouts with grated parmesan cheese and any extra sea salt.