Crispy Oven-Roasted Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts, trimmed and halved, large ones quartered
• 1 tbsp low-sodium soy sauce or tamari, or 1 tbsp balsamic vinegar
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp turmeric (optional)Skip
• black pepper, to taste
• salt, a pinch
• 1 tbsp nutritional yeast, for a savory crust (optional)Skip
• lemon juice or balsamic vinegar, a squeeze or drizzle, to finish

Steps

1. 1.Heat the oven to 425°F with a rack in the upper third. Line a sheet pan with parchment.
2. 2.Trim the dry stem ends of 1 lb Brussels sprouts and pull off any yellow outer leaves. Halve the sprouts, quartering any big ones so they're all about the same size. Keep the loose leaves; they turn into crispy chips.
3. 3.Dry the sprouts well with a towel. Dry sprouts brown; wet ones steam.
4. 4.Toss with 1 tbsp soy sauce (or balsamic), then ½ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp turmeric, black pepper to taste and a pinch of salt.
5. 5.Spread them cut side down with space between them, using two pans if they're crowded. Scatter the loose leaves around the edges.
6. 6.Roast 20 minutes without stirring, until the cut sides are deep brown.
7. 7.Flip, sprinkle with 1 tbsp nutritional yeast, and roast 5 to 10 minutes more, until the outer leaves are crackly and a fork slides in easily. For extra crunch, broil the last 2 minutes and watch closely.
8. 8.Finish with a squeeze of lemon or a drizzle of balsamic and eat right away; they soften as they sit.