Roasted Brussels sprouts are a classic side dish that combines simplicity with incredible flavor. When roasted, these little green gems develop a crispy, golden exterior and a nutty, caramelized flavor that even skeptics can’t resist. With just a handful of ingredients and minimal prep, you’ll have a healthy and versatile dish that pairs perfectly with everything from roasted chicken to grilled steak.
Equipment:
- Baking sheet
- Mixing bowl
- Sharp knife
- Parchment paper (optional)
- Spatula
Ingredients:
- 1½ pounds Brussels sprouts
- 3 tablespoons olive oil
- ½ teaspoon garlic powder (optional)
- Salt and pepper, to taste
- 2 tablespoons balsamic glaze (optional, for serving)
Instructions:
- Prepare the Brussels Sprouts:
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the sprouts in half lengthwise for even roasting.
- Season the Brussels Sprouts:
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder (if using), salt, and pepper. Ensure they are evenly coated.
- Arrange on the Baking Sheet:
- Line a baking sheet with parchment paper (optional for easier cleanup). Spread the Brussels sprouts out in a single layer, cut side down. This helps them caramelize beautifully.
- Roast the Brussels Sprouts:
- Roast in the preheated oven for 20–25 minutes, flipping halfway through. The Brussels sprouts are ready when they are golden brown and slightly crispy on the edges.
- Serve:
- Transfer the roasted Brussels sprouts to a serving dish. Drizzle with balsamic glaze if desired, or serve as-is for a simple, savory side.
Tips:
- For added flavor, toss the sprouts with grated Parmesan cheese or chopped crispy bacon after roasting.
- If you prefer extra crispy sprouts, roast them at 425°F (220°C) and extend the cook time slightly, keeping an eye to prevent burning.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet to retain crispiness.
Roasted Brussels sprouts are a quick and versatile side dish that can elevate any meal. Whether served simply seasoned or dressed up with balsamic glaze or Parmesan, these flavorful sprouts are sure to become a favorite on your table. Enjoy the rich, nutty taste and crispy texture of this healthy vegetable!
Roasted Brussels Sprouts Recipe
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Parchment paper (optional)
- Spatula
Ingredients
- 1½ pounds Brussels sprouts
- 3 tablespoons olive oil
- ½ teaspoon garlic powder optional
- Salt and pepper to taste
- 2 tablespoons balsamic glaze optional, for serving
Instructions
- Prepare the Brussels Sprouts:
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the sprouts in half lengthwise for even roasting.
- Season the Brussels Sprouts:
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder (if using), salt, and pepper. Ensure they are evenly coated.
- Arrange on the Baking Sheet:
- Line a baking sheet with parchment paper (optional for easier cleanup). Spread the Brussels sprouts out in a single layer, cut side down. This helps them caramelize beautifully.
- Roast the Brussels Sprouts:
- Roast in the preheated oven for 20–25 minutes, flipping halfway through. The Brussels sprouts are ready when they are golden brown and slightly crispy on the edges.
- Serve:
- Transfer the roasted Brussels sprouts to a serving dish. Drizzle with balsamic glaze if desired, or serve as-is for a simple, savory side.
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