How to Make Perfect Oven-Roasted Brussels Sprouts

Brussels sprouts are a type of cabbage with a large stalk and many small, individual heads. The heads are typically cut from the stalk for consumption. Brussels sprouts have been cultivated in Belgium since 1200 and get their name from the country's capital. Brussels sprouts are a source of vitamin A, vitamin C, vitamin K, folic acid, manganese, and dietary fiber.

Perfect roasted Brussels sprouts are crispy on the outside and tender (not mushy) on the inside.

1. 1. Turn up the heat. To achieve caramelized, crispy Brussels sprouts, cook them at a high temperature of 450 degrees Fahrenheit.
2. 2. Give Brussels sprouts room on the pan. Steam is the enemy of crispiness. Use a sheet pan that's slightly larger than you think you need so that you can spread out the Brussels sprouts. If they're packed too tightly, the moisture released by the cooking sprouts will steam them rather than let them crisp.
3. 3. Ditch the parchment paper. Although it makes cleanup easier, parchment paper is slightly heat resistant, so it's not ideal for browning roasted veggies.

Once you've mastered this easy recipe, experiment with some flavorful additions to find your favorite way of making Brussels sprouts.

1. 1. Balsamic vinegar: Drizzle freshly roasted Brussels sprouts with balsamic vinegar or bottled balsamic glaze for a tangy flavor.
2. 2. Pancetta: Add raw, cubed pancetta or chopped bacon to the Brussels sprouts and let them roast together.
3. 3. Dried fruit: For a sweet twist, add a handful of cranberries or raisins to your Brussels sprouts once they’re done roasting.
4. 4. Parmesan: Coat freshly roasted Brussels sprouts with an ample amount of grated parmesan cheese.
5. 5. Other roasted vegetables: Make a roasted vegetable medley by mixing Brussels sprouts with other fall favorites like sweet potatoes, pumpkin, and green beans.