The best roasted Brussels sprouts

Photo: Nora Cooks

The plain version done right: halved, cut side down, very hot oven, and the garlic goes in only for the last five minutes so it never burns. Balsamic at the end if you like.

From Nora Taylor at Nora Cooks · @nora_cooks_vegan_

Every other roasted-sprout recipe starts here. Learn this one and you can take the rest anywhere.

You need

• 16 oz (450 g) Brussels sprouts
• 3 to 4 tbsp olive oil
• 1/2 tsp salt
• Freshly ground black pepper
• 5 large garlic cloves, minced
• 2 tbsp good balsamic vinegar (optional)

How to make it

1. Heat the oven to 425°F (220°C).
2. Trim the dry stem end off each sprout and pull away any yellowed outer leaves, then halve them top to bottom. Put them straight on a large rimmed baking sheet.
3. Drizzle with the oil, add the salt and plenty of pepper and toss right on the pan. Turn every sprout cut side down; that flat contact is where the golden crust comes from.
4. Roast 15 minutes, until the undersides are golden brown. Scatter the garlic over, toss quickly and roast 5 minutes more, until the garlic is fragrant and just turning gold.
5. Taste and add salt and pepper. Toss with the balsamic just before serving, if using.

Written in our own words from Nora Taylor's recipe, with their quantities. The original: The best roasted Brussels sprouts, Nora Cooks.

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