Roasted Brussels Sprouts are a simple, flavorful, and nutritious side dish that brings out the vegetable’s natural sweetness. High heat transforms these humble sprouts into golden, crispy bites with tender centers. The caramelization adds depth and richness, making them a favorite for weeknight dinners and holiday feasts alike.
Roasted Brussels Sprouts:
Their versatility allows endless variations, from garlic and parmesan to balsamic and honey glazes. Roasting enhances the sprouts’ earthy flavor while keeping preparation quick and hassle-free. Whether served with chicken, steak, or a festive holiday spread, roasted Brussels sprouts add color and fresh flavor to any meal.
History:
Brussels sprouts date back to ancient Rome, but they gained major popularity in Belgium during the 13th century—hence the name. Introduced to the United States in the 1800s, they became a beloved winter vegetable thanks to their cold-resistant nature. Modern roasting techniques transformed their reputation, turning once-disliked sprouts into a trendy and delicious favorite.
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Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1/2 tsp garlic powder (optional)
- 1 tbsp balsamic vinegar or lemon juice (optional finishing)
Instructions
- Preheat oven to 425°F (220°C).
- Trim stems and cut Brussels sprouts in half.
- Toss sprouts with olive oil, salt, pepper, and garlic powder.
- Spread in a single layer on a baking sheet.
- Roast for 20–25 minutes, stirring halfway for even browning.
- Drizzle with balsamic vinegar or lemon juice before serving, if desired.
Notes
- Smaller sprouts roast faster and crisp better.
- Dry sprouts thoroughly for maximum caramelization.
- Space them out on the baking sheet to avoid steaming.
- Add crushed red pepper for heat.
- Use parchment paper for easier cleanup.
Tips for Roasted Brussels Sprouts:
- Roast cut side down for deeper browning.
- Add parmesan cheese after roasting for extra flavour.
- Use avocado oil for higher heat roasting.
- Mix in bacon pieces for a smoky twist.
- Finish with honey or maple syrup for sweetness.
FAQ’s for Brussels Sprouts:
Q: Why are my Brussels sprouts soggy?
They were likely too close together—spread them out to crisp.
Q: Can I roast them whole?
Yes, but increase cooking time by 5–10 minutes.
Q: Can I use frozen Brussels sprouts?
Yes, but thaw and dry them thoroughly first.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Q: How do I reheat them?
Use an oven or air fryer for best crispiness.
Conclusion:
Roasted Brussels Sprouts are a fast, healthy, and delicious side dish that fits any meal. Their natural sweetness shines through when roasted, creating a crisp and flavorful vegetable that even picky eaters enjoy. With simple seasonings and endless customization, they’re a must-have for busy weeknights and festive holiday spreads.