Roasting Brussels Sprouts in the oven is a great way to caramelise the sprouts as well as give them a lovely crispy edge.
If you want to add in some extra flavour to this roasted Brussel sprouts recipe at the end, balsamic vinegar is a great addition of sharp and sweet, or bacon gives a lovely fatty edge, or you can even add some parmesan cheese for a lovely salt deep flavour.
Fresh Brussel sprouts
Good quality olive oil
Preheat the oven to Gas 6/180 fan. Line a baking tray with baking parchment.
Wash the Brussels sprouts, cut off the bottoms, remove the outer 1 or 2 layers of leaves and slice in half (top to bottom).
Place the Brussel sprouts onto the baking tray and generously drizzle with the olive oil and sprinkle with salt.
Give the Brussels sprouts a good rub with the olive oil to make sure they are coated but make sure they finish up with their cut sides face down on the tray.
Bake in the oven for 17-25 minutes until they are crispy and golden brown.
To make ahead, cool them down at this point and store in a lidded container in the fridge. To reheat, place bake on a baking tray for 5 minutes.
You can then drizzle them with a little balsamic vinegar. To spice them up further, you can also add crispy bacon bits or parmesan cheese.
You can also sprinkle finely grated parmesan cheese onto the tray whilst it is baking for an even crispier Brussels sprout.