Brussels sprouts have come a long way from the overcooked version many of us remember from our childhood and the modern way of roasting them has completely changed their reputation. High heat transforms the Brussels sprouts into something sweet and caramelized, with crispy edges and a soft center, and once you try them like this, it is hard to go back.
I make this simple roasted version all the time. It is quick, and almost impossible to mess up. A little olive oil helps them brown beautifully, and a squeeze of lemon at the end wakes everything up. Drizzle with parmesan cheese and it is suddenly the one dish everyone talks about.
Notes
You can make this recipe in either the oven or the air fryer. The oven gives you deeper caramelization, while the air fryer makes them extra crisp in less time. Both methods work well, so choose whatever fits your schedule.
Holiday Recipes from Scandinavia and the US
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Recipe: Roasted Brussels Sprouts
4
servingsIngredients
9 oz Brussels sprouts (250 g)
1 ½ tablespoons olive oil (15 to 22 ml)
½ teaspoon kosher salt
A few grinds of black pepper
2 tablespoons grated Parmesan
1 teaspoon lemon juice, added after cooking
Directions
- Air fryer directions
- Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.
- Place the sprouts in the air fryer basket in a single layer.
- Air fry at 375°F (190°C) for 10 to 14 minutes, shaking the basket halfway through, until browned and crisp.
- Add lemon juice and grated Parmesan before serving.
- Oven directions
- Preheat the oven to 425°F (220°C).
- Trim the ends and remove any loose outer leaves. Cut the Brussels sprouts in half.
- Place the sprouts in a bowl and toss with olive oil, salt, and pepper until evenly coated.
- Spread them on a baking sheet, cut side down.
- Roast for 20 to 25 minutes, until the cut sides are deeply browned and the outer leaves are crispy.
- Remove from the oven and add a small squeeze of lemon juice. Taste and adjust the seasoning if needed.
- Sprinkle with grated parmesan cheese and serve right away.
