📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is key to achieving that perfect crispy exterior.
2. Wash and trim the brussels sprouts: Rinse about 1.5 pounds of brussels sprouts under cold water. Pat them dry with a clean kitchen towel. Trim off the ends and remove any yellow or damaged outer leaves.
3. Halve or quarter the sprouts: For medium to large sprouts, cut them in half lengthwise. For very large sprouts, quarter them to ensure even cooking. Smaller sprouts can be left whole.
4. Toss with olive oil and za'atar: In a large bowl, combine the trimmed brussels sprouts with 3 tablespoons of good-quality olive oil. Make sure every sprout is evenly coated. Sprinkle generously with 2 tablespoons of za'atar spice blend. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together until well combined. If you like garlic, now is also a great time to add some, just mince one or two gloves.
5. Arrange on a baking sheet: 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. If necessary, use two baking sheets.
6. Roast in the oven: Place the baking sheet(s) in the preheated oven. Roast for 25-30 minutes, flipping the sprouts halfway through. You'll know they're ready when they're tender on the inside and deeply browned and crispy on the outside. Keep a close eye on them during the last few minutes to prevent burning.
7. Optional: Add a squeeze of lemon: Once the brussels sprouts are out of the oven, you can add a squeeze of fresh lemon juice for a bright, acidic finish. This is totally optional but highly recommended!
8. Serve immediately: Transfer the roasted brussels sprouts to a serving dish and serve immediately. They're best enjoyed hot and crispy.