Best Roasted Brussels Sprouts

Yes, I know there is nothing new about roasted brussels and that we all make them on repeat this time of year. And that we all have our favorite method. But wanted to share my easiest and most favorite way to cook them. They are perfectly crispy yet soft, charred yet sweet. All the things. They’re a side dish that goes with absolutely anything you could dream up to serve them with. Hope this gives you some new inspo for ways to enjoy everyone’s favorite fall veg.

Perfect Roasted Brussels Sprouts

Roasted Brussels Sprouts

Serves 4

1 # smallish brussels sprouts

2 TB EVOO, divided

1 tsp kosher salt

1/2 tsp freshly ground black pepper

4 TB heavy cream

1 TB pomegranate seeds (optional, for serving)

1- Preheat oven to 400°F. Line a baking sheet with parchment. Remove stem end from brussels and halve lengthwise. Toss all together on the baking sheet and sprinkle with salt, pepper, and 1 TB EVOO. Spread out the brussels in a single layer taking care that they have plenty of space around them. Cook for 20-25 minutes until tender and smaller pieces are very dark and crunchy and larger pieces are charred around the edges.

2- Heat remaining 1 TB EVOO in a nonstick saute pan. Add the brussels and heavy cream and cook over medium high heat until cream evaporates completely and brussels are shiny and glazed. Keep cooking for 1-2 minutes more until the glaze begins to caramelize into sweet brown bits in the pan and on the brussels. Make sure the brussels pick up all that brown deliciousness and serve immediately. If you want to get fancy or extra xmas-y, sprinkle with pomegranate seeds before serving.