Roasted Brussels sprouts are like little green nuggets of joy, crispy on the outside and tender inside, ready to make your taste buds dance. The moment they hit the oven, their nutty aroma fills the kitchen, transforming a simple vegetable into a gourmet delight that even your pickiest eater will crave.
Picture this: It’s Thanksgiving dinner, and your Aunt Mildred refuses to leave the house without her signature Brussels sprouts. You roll your eyes, but then she presents them – golden brown and glistening with olive oil. Suddenly, you find yourself sneaking back for seconds (and thirds) when no one’s looking. Who knew roasted Brussels sprouts could steal the show?
Why You'll Love This Recipe
- Roasted Brussels sprouts are incredibly easy to prepare, making them perfect for weeknight dinners
- Their crispy, caramelized exterior delivers a flavor punch that pairs well with almost any dish
- Visually stunning, they add a pop of color to your plate that guests will admire
- Versatile enough for a holiday feast or a casual meal, these sprouts fit any occasion beautifully
I remember the first time I made roasted Brussels sprouts for my family; my kids were skeptical at first but ended up fighting over the last piece.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Brussels Sprouts: Choose firm and vibrant green sprouts; smaller ones tend to be sweeter and less bitter.
Olive Oil: Extra virgin olive oil enhances flavor; don’t skimp on quality here for best results.
Salt: Sea salt works wonders in bringing out natural flavors; sprinkle generously for maximum impact.
Pepper: Freshly cracked black pepper adds a lovely kick; adjust according to your heat preference.
Balsamic Vinegar (optional): A drizzle adds sweetness and acidity; it’s like a party on your palate!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
First things first: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup later. This is essential because we want those Brussels sprouts to roast evenly and not stick like they owe you money!
Prepare the Sprouts: Trim off the stem ends of each Brussels sprout and remove any yellow or damaged leaves. Rinse them under cold water and pat dry with a towel. You want them as dry as your sense of humor after a long week.
Toss with Olive Oil: In a large bowl, toss the cleaned sprouts with olive oil until evenly coated. You want them glistening like they just got back from vacation in Hawaii – beautiful and ready for their close-up!
Season Generously: Sprinkle salt and freshly cracked black pepper over the sprouts. Toss again so every sprout gets its share of seasoning love. Remember, we’re going for flavor here—don’t hold back!
Spread on Baking Sheet: Transfer the seasoned Brussels sprouts onto your prepared baking sheet in a single layer. This space is crucial; overcrowding leads to steaming instead of roasting—nobody wants soggy veggies at their table!
Roast Until Golden Brown: Pop them into the oven for about 20-25 minutes until golden brown and crispy on the edges. Keep an eye on them; halfway through, give them a shake or stir to ensure they don’t get too cozy in one spot.
Add Balsamic Vinegar (optional): If you’re feeling adventurous and want an extra depth of flavor, drizzle some balsamic vinegar over the sprouts during the last five minutes of roasting. Just think of it as giving those little greens some fancy flair.
And there you have it! Once they’re out of the oven, let them cool slightly before serving—they’ll be crispy little bites of heaven that just might convert even the biggest skeptics!
You Must Know
- Roasted brussel sprouts are not just a side dish; they can steal the show
- The crispy edges and tender insides create a delightful contrast that will impress even the pickiest eaters
- Plus, they’re incredibly versatile, pairing well with numerous flavors and dishes
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C) while you prepare the brussel sprouts. Trim the ends, halve them, and toss with olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet for maximum crispiness.
Add Your Touch
Feel free to customize your roasted brussel sprouts by adding garlic cloves or balsamic vinegar for extra flavor. You can also sprinkle parmesan cheese in the last few minutes of roasting for a cheesy twist.
Storing & Reheating
Store leftover roasted brussel sprouts in an airtight container in the fridge for up to three days. To reheat, place them on a baking sheet at 350°F (175°C) until warmed through, about 10 minutes.
Chef's Helpful Tips
- Ensure your brussel sprouts are evenly sized for uniform cooking; this prevents some from burning while others remain undercooked
- Don’t overcrowd your pan; give each sprout space to crisp up beautifully
- Experiment with spices like paprika or cayenne for an extra kick!
Roasting brussel sprouts reminded me of a holiday gathering where my aunt declared her love for vegetables after trying these crispy bites. It was hilarious to see her diving back for seconds!
FAQ
How do I make my roasted brussel sprouts crispy?
Cut them in half and roast at high heat without overcrowding your baking sheet.
Can I use frozen brussel sprouts for roasting?
Yes, but fresh ones yield better texture and flavor when roasted.
What seasonings work best with roasted brussel sprouts?
Try garlic, balsamic vinegar, or even maple syrup for a sweet touch!
Roasted Brussels Sprouts
Roasted Brussels sprouts are a delightful, crispy-on-the-outside, tender-on-the-inside side dish that transforms this often-overlooked vegetable into a gourmet treat. With their nutty aroma and beautiful caramelization, these little green gems can elevate any meal, making them irresistible even to the pickiest eaters. Perfect for holiday feasts or casual dinners, roasted Brussels sprouts will have everyone coming back for seconds!
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts and cut them in half. Rinse and pat dry.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange the sprouts cut-side down on the prepared baking sheet in a single layer.
- Roast for 20-25 minutes until golden brown and crispy. Stir halfway through for even cooking.
- If desired, drizzle balsamic vinegar over the sprouts during the last five minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
