Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved lengthwise
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp Unsalted Butter, divided
  • 2 cloves Garlic, finely minced
  • 2 Tbsp Chicken or Vegetable Broth
  • 1 Tbsp fresh Lemon Juice
  • 1 tsp Balsamic glaze or maple syrup (optional finisher)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim off the woody stem ends of the Brussels sprouts, remove damaged outer leaves, and halve all sprouts lengthwise.
  3. Place sprouts in a large bowl. Drizzle with olive oil, sprinkle with kosher salt and black pepper. Toss thoroughly until every cut surface is lightly coated.
  4. Spread the seasoned sprouts onto the prepared baking sheet in a single layer, ensuring the cut-side is facing down against the pan.
  5. Roast for 25 to 30 minutes. Give the pan a gentle shake halfway through (around 15 minutes), but avoid flipping them extensively. They are done when edges are deeply browned and the centre is tender.
  6. While sprouts roast, melt 1 tablespoon of butter in a small skillet over medium heat. Add minced garlic and sauté gently for 30–60 seconds until fragrant.
  7. Pour in the broth and lemon juice, scraping up any browned bits from the pan bottom. Simmer for 1 minute until slightly reduced, then remove from heat.
  8. Transfer the hot, roasted sprouts back into the mixing bowl. Drizzle with the garlic pan sauce. Add the remaining 1 tablespoon of butter and toss gently to coat evenly.
  9. Taste and adjust salt if necessary. Drizzle with optional balsamic glaze or maple syrup just before serving.