Roasted Brussels Sprouts (salt & vinegar!)

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).

2. Get the Brussels Sprouts Ready: Trim the end of the Brussels sprouts. Spread the Brussels sprouts out in a single layer on a baking sheet, then give them a little smash with the bottom of a glass.

3. Make the Dressing: In a bowl or jar, mix together olive oil, apple cider vinegar, and salt. Pour this mix over the Brussels sprouts.

4. Roast Them: Pop them in the oven and roast for about 20-25 minutes until they’re golden and crispy on the edges.

5. Serve: Give the sprouts a taste and adjust the salt and vinegar if you think it needs it. Enjoy them right away for the best flavor and crunch!

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Tips:

• You can toss the Brussels sprouts in a bowl with the vinegar mixture, then bake them.

• Extra Crispy: For maximum crispiness, make sure the Brussels sprouts are well-spaced on the baking sheet. Overcrowding steams them instead of roasting.

• Vinegar Variations: Try balsamic vinegar for a sweeter tang or malt vinegar for a classic salt-and-vinegar combo.

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Notes:

Cut Brussels sprouts in half to maximize flat surface area contact with the baking sheet — this is what creates the caramelized, crispy edges.

Place cut-side DOWN on the baking sheet. Direct contact with the hot surface creates better browning than the rounded side.

Tips:

Don’t crowd the pan — crowded sprouts steam instead of roast. Use two pans if needed.

Toss with vinegar after roasting, not before. Vinegar added before baking steams the sprouts and prevents crispiness.

Storage:

Refrigerate for up to 3 days. Reheat in a 200°C / 400°F oven for 8–10 minutes to restore crispiness. Avoid microwaving.

Swaps:

Apple cider vinegar can be swapped for balsamic vinegar for a sweeter profile. Any oil with a high smoke point works.