Description
A simple and delicious recipe for perfectly roasted Brussels sprouts with crispy edges and tender centers. This versatile dish can be seasoned and sauced in many ways to suit your taste, making it a fantastic side dish or snack.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs fresh Brussels sprouts trimmed, halved*
- 2 tablespoons olive oil
- 3/4 teaspoons kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Optional Additions and Sauces
- Balsamic vinegar (1 1/2 tablespoons for tossing)
- Honey (1 1/2 teaspoons or 1 tablespoon for sauces)
- Sriracha (1/2 teaspoon for sauce)
- Lemon juice (1 tablespoon for tossing)
- Lemon zest (2 teaspoons for tossing)
- Parmesan cheese (2 tablespoons finely grated or 1/3 cup for cheesy variations)
- Fresh or dried herbs: dried thyme (1/4 teaspoon), dried parsley (1/4 teaspoon)
- Mozzarella cheese (1 1/2 cups for cheesy roasted version)
- Butter (1 tablespoon melted for sauces)
- Dijon mustard (2 teaspoons for sauce)
- Pure maple syrup (1 teaspoon for sauce)
- Thick-cut bacon (8 slices chopped, optional)
- Panko breadcrumbs (1/4 cup, optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a baking sheet with foil for easy cleanup.
- Prepare Brussels Sprouts: Trim the Brussels sprouts by cutting off the very bottom and removing any dry outer leaves. Slice sprouts lengthwise, leaving sprouts smaller than 1 inch whole.
- Season Brussels Sprouts: Place Brussels sprouts on the lined baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt, garlic powder, and pepper. Toss to coat evenly.
- Arrange for Roasting: Spread the Brussels sprouts in an even layer with the cut side down and ensure they are not touching to promote roasting instead of steaming.
- Roast: Bake in the preheated oven for 25 minutes until sprouts are tender and edges are crispy. Smaller sprouts may take slightly less time.
- Optional Additions: For variations, add toppings or toss with sauces after roasting, such as balsamic vinegar, honey-sriracha, lemon juice with parmesan, or cheesy topping by adding mozzarella and baking an additional 3-5 minutes.
- Serve: Season with additional salt or pepper if desired and serve immediately for the best texture and flavor.
Notes
- Use fresh Brussels sprouts for the best crispiness.
- Pat Brussels sprouts dry after rinsing to avoid sogginess.
- Ensure sprouts are spaced apart on the pan to avoid steaming.
- For extra crispiness, broil for a few minutes at the end of roasting if needed.
- Reserve wet ingredients like balsamic or lemon juice to add after roasting to keep sprouts crispy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350 degrees F for 5-7 minutes to maintain crispiness, or use microwave/stovetop for quicker reheating.
- Variations include adding spices like Cajun seasoning, smoked paprika, or herbs like thyme and parsley; also try additions like bacon, cheese, nuts, or dried fruit.
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
