Perfect Roasted Brussels Sprouts Recipe
Perfect Roasted Brussels Sprouts Recipe
Introduction
Discover the joy of perfectly caramelized Brussels sprouts, crispy on the outside and tender within. This simple recipe transforms a humble vegetable into a delightful side dish for any meal. Forget everything you thought you knew about this cruciferous classic; with a few simple steps and the magic of high heat, you'll be enjoying a flavorful, healthy, and utterly irresistible vegetable side that will have everyone asking for more. Get ready to elevate your dinner table with a truly spectacular dish!
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- Optional: 1/2 teaspoon garlic powder
- Optional: 1 tablespoon balsamic glaze, for drizzling after roasting
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly. Trim off the tough ends and remove any loose or discolored outer leaves. For larger sprouts, cut them in half through the stem. For smaller ones, you can leave them whole if preferred, but halving helps with even caramelization.
- Season: In a large bowl, combine the trimmed Brussels sprouts with olive oil, sea salt, black pepper, and optional garlic powder. Toss well to ensure all the sprouts are evenly coated.
- Arrange on Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. It's crucial not to overcrowd the pan; this ensures they roast and caramelize rather than steam. If necessary, use two baking sheets.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sprouts are tender on the inside and beautifully browned and crispy on the outside. Halfway through cooking (around 15 minutes), remove the pan from the oven and give the sprouts a good shake or stir to ensure even browning.
- Serve: Once done, remove from the oven. Taste and adjust seasoning if needed. If desired, drizzle with balsamic glaze immediately before serving. Serve hot as a delicious side dish.
Pro Tips & Notes
- Don't Overcrowd the Pan: This is the most crucial tip! If the sprouts are too close together, they'll steam instead of roast, resulting in mushy instead of crispy sprouts. Use two baking sheets if needed to ensure a single layer.
- High Heat is Key: Roasting at 400°F (200°C) allows the sprouts to develop a wonderful caramelization and crispy edges without becoming soggy.
- Dry Sprouts for Crispiest Results: After washing, ensure your Brussels sprouts are thoroughly dry before tossing with oil and seasoning. Excess moisture will hinder browning.
- Uniform Size Matters: Cutting all sprouts to a similar size (halving larger ones) promotes even cooking, so all pieces are perfectly tender at the same time.
- Flavor Boosts: Experiment with other seasonings like onion powder, paprika, red pepper flakes, or a squeeze of fresh lemon juice after roasting. A sprinkle of grated Parmesan cheese in the last 5 minutes of roasting is also fantastic!
Nutrition Facts (per serving)
- Calories: 120 kcal
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 4g
- Sugars: 3g
- Sodium: 300mg
Frequently Asked Questions
- Q: Why are my roasted Brussels sprouts mushy? A: This usually happens due to overcrowding the baking sheet, using too low of an oven temperature, or not drying the sprouts thoroughly before roasting. Make sure they are in a single layer, on high heat, and dry.
- Q: How do I get crispy edges on my Brussels sprouts? A: High heat (400°F/200°C), a single layer on the baking sheet to allow for proper airflow, and sufficient cooking time are key. Ensure they are dry when you toss them with oil.
- Q: Can I prepare Brussels sprouts ahead of time? A: You can trim and halve the Brussels sprouts a day or two in advance and store them in an airtight container in the refrigerator. However, for the best crispy texture, they should be roasted just before serving.
- Q: What other flavors pair well with roasted Brussels sprouts? A: Bacon bits, toasted nuts (like pecans or walnuts), a drizzle of maple syrup, grated Parmesan cheese, a squeeze of fresh lemon juice, or chopped fresh herbs like thyme or rosemary all make excellent additions.