Roasted Brussels Sprouts

Having a convection bake setting on an oven has been a real luxury while I’m home for the holiday break. The way the air circulates has the ability to crisp foods unlike a regular bake.To peel Brussels sprouts to make chips is rather tedious, so slicing in half and crisping this way is an adequate alternative. 3 ingredients are all you need for its base, but additional seasonings could include lemon zest, garlic, turmeric, etc…



  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon salt



Wash Brussels sprouts and let dry completely before beginning (I usually do this the night before making).

Preheat oven to 350°F if able to use a convection setting. If not, preheat to 400°F on a regular bake setting. Line a baking large sheet.

Slice Brussels sprouts in half, transfer to a large bowl.

Toss Brussels sprouts with olive oil and salt. Place coated Brussels sprouts on the baking sheet face down.

Bake for 15 minutes, flip sprouts, bake for an additional 15 minutes. If using a regular bake setting, opt for 20 minutes on each side.





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