Ingredients
Equipment
Method
Prep
- Preheat oven to 425°F.
- Line a half-sheet pan with parchment paper.
- Toss the halved Brussels sprouts with avocado oil, kosher salt, pepper, and thyme in a large bowl until evenly coated.
Roast
- Spread the Brussels sprouts on the sheet pan in a single layer, cut-side down.
- Roast for 20-25 minutes until the cut sides are deep golden brown and caramelized and the edges are crispy.
Serve
- Transfer to a serving dish and sprinkle with grated Parmesan cheese while still hot.
- Serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The parchment paper sandwich technique traps steam initially, which helps cook the sprouts through before the final roasting phase creates those crispy, caramelized edges. Store leftovers in an airtight container for up to 4 days; reheat in a 400°F oven for 5-7 minutes to restore crispness rather than microwaving. You can substitute olive oil for avocado oil, though avocado oil's higher smoke point handles the high heat better. For deeper flavor, try adding minced garlic during the last 10 minutes of roasting. These scale beautifully—use multiple sheet pans if doubling the recipe to avoid overcrowding, which leads to steaming instead of roasting.
