烤球芽甘蓝
配菜35 分钟4 份简单关于此食谱
外脆内嫩——这道经典的烤球芽甘蓝是一道配菜，即使是最挑剔的食客也会为之改观。一个炽热的烤箱、良好的橄榄油拌和、以及一点耐心，这就是激发它们天然甜味并产生那些令人难以抗拒的焦糖色边缘所需的全部。简单、可靠且用途广泛。
步骤说明
- 1
Preheat your Oven to ![425°F]. Place a large Baking Sheet inside the oven while it preheats — a hot pan is the key to getting crispy, caramelized sprouts instead of steamed ones.
- 2
Trim the tough stem end off each Brussels Sprouts, remove any yellowed or loose outer leaves, and slice each one in half lengthwise through the stem. Try to keep them a similar size so they cook evenly — if any are very large, quarter them.
- 3
Pat the halved Brussels Sprouts dry with paper towels. This step is important — moisture is the enemy of crispiness. Transfer them to a large Mixing Bowl.
- 4
Drizzle the Olive Oil over the sprouts, then sprinkle with Kosher Salt, Black Pepper, and Garlic Powder. Toss well until every sprout is evenly coated. Don't skip the tossing — bare spots won't brown.
- 5
Carefully remove the hot Baking Sheet from the Oven using oven mitts. Spread the Brussels Sprouts out in a single layer, cut-side DOWN. Make sure they are not crowded or overlapping — use two pans if needed. Crowding causes steaming, not roasting.
- 6
Roast for 20–25 minutes, without stirring for the first 15 minutes to let the cut sides develop a deep golden-brown crust. After 15 minutes, check the bottoms — if they are nicely browned, give the pan a shake or flip a few sprouts. Continue roasting until the outer leaves are crispy and the cut sides are deeply caramelized.
- 7
Remove from the Oven and immediately squeeze fresh Lemon Juice over the top if using — the acidity brightens all the flavors. Transfer to a serving platter, shower with grated Parmesan Cheese if desired, and serve right away while hot and crispy.
