📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is crucial for achieving those beautiful, crispy edges on the Brussels sprouts.
2. Wash and trim the Brussels sprouts. Cut off the stem end and remove any yellow or wilted outer leaves. Sometimes the outer leaves fall off on their own which is fine, but some are stubborn.
3. Halve or quarter the Brussels sprouts depending on their size. Smaller sprouts can be halved; larger ones should be quartered to ensure they cook evenly.
4. In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the sprouts are evenly coated with oil and seasoning.
5. Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. Use two baking sheets if needed.
6. Roast for 20-25 minutes, or until the Brussels sprouts are tender and browned, flipping halfway through. Keep a close eye on them, especially towards the end of the roasting time, to prevent burning. That's the worst!
7. While the Brussels sprouts are roasting, prepare the sesame rice vinegar dressing. In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. If you like a little heat, add a pinch of red pepper flakes. I do!
8. Once the Brussels sprouts are done roasting, immediately transfer them to a clean bowl. Pour the sesame rice vinegar dressing over the hot Brussels sprouts and toss gently to combine. The heat will help the dressing absorb into the sprouts.
9. Serve immediately. These Roasted Brussels Sprouts are best enjoyed hot, but they're also delicious at room temperature. They make a fantastic side dish for everything from roast chicken to grilled salmon to a simple vegetarian burger.