Roasted Brussels Sprouts
These roasted Brussels sprouts are tender on the inside and crispy on the outside. They are also perfect as a healthy and allergy-friendly side to your lunches and dinners. They are corn-free, dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and safe for people with oral allergy syndrome.
Servings: 5 people
- 3 tbsp olive oil
- 2 tbsp herbes de Provence with lavender
- 1.5 lb Brussels Sprouts fresh
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Preheat your oven at 400F (200C).
Meanwhile, use a strainer to wash the Brussels sprouts.
Cut off their bottom stem and remove the first 2 outer leaves if damaged.
Cut each sprout in half. Some leaves will fall off, but keep them. They will become extra crispy when roasting and a fun addition to the more tender halves.
Put the Brussels sprouts and the loose leaves in a large bowl.
Add the oil, Herbes de Provence, salt, and pepper, and mix well to coat the sprouts evenly.
Spread the Brussels sprout halves cut-side down on a baking sheet. As for the loose leaves, it does not matter how you place them on the baking sheet.
Bake for 35 to 40 minutes until fully brown (even dark brown) and crispy.
Some people prefer to coat the Brussels sprouts by placing them, with the oil, aromatics, and spices, in a Ziploc bag and shake it well. As I am trying to reduce my plastic usage, I prefer using a mixing bowl.
Your Brussels sprouts will lose their crisp if you try to keep them warm by covering them once they are out of the oven. So my advice is to start roasting them 40 minutes before serving lunch/dinner, so that you get to enjoy them when they taste best.