Roasted brussels sprouts is a delicious and awesome recipe, made with just four simple recipes: brussels sprouts, olive oil, and other ingredients to taste.
The recipe for roasted brussels sprouts is a great and fantastic dish that I enjoy cooking. This recipe can be made in a variety of ways, including a foolproof method that always works! For a quick and easy weeknight side, try these. If the thought of eating Brussels sprouts makes you want to run the other way, I strongly advise you to try this dish right away. These Roasted Brussels Sprouts are nothing like the mushy, soggy, green blobs you remember scoffing as a kid (trust me, I used to push them away too). Crispy, wonderfully caramelized, and nearly sweet, they’re a delight to eat.
Don’t be surprised if you find yourself eating these delectable morsels right from the sheet pan! Roasting Brussels sprouts in the oven is the key to excellent, crispy results. This foolproof method will ensure that you always have a delicious pan of Brussels sprouts.
These Brussels sprouts are a great side dish for a variety of dishes, and they’re elegant (and delectable) enough to offer for a special occasion!
Prep time: 5 minutes
Cook time: 25 mins
Total time: 30 mins
Servings: 4 servings
Calories: 104kcal, Carbohydrate: 15g, Protein: 6g, Fat: 4g, Saturated fat: 1g, Potassium: 662 mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 71mg, Iron: 2mg
1 ½ pounds Brussels sprouts trimmed and halved
1 tablespoon extra-virgin olive oil plus 1 teaspoon
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional flavor additions
How to prepare
Place a rack in the upper third of your oven and preheat the oven to 400 degrees Fahrenheit. Place the Brussels sprouts in the center of a large rimmed baking sheet.
Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For more crisping, flip the Brussels sprouts so that they are all cut sides down.
Allow to bake for about 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center and outer leaves will be very dark too. Season with additional salt and/or pepper to taste.
Remove from the heat, serve and enjoy immediately.
Tips and variation
Cooked Brussels sprouts can be stored in an airtight jar in the refrigerator for up to 4 days.
To reheat leftover cooked Brussels sprouts, place them on a baking pan that has been lightly greased. Reheat in the oven at 350 degrees Fahrenheit for about 5 minutes, or until well heated. You can also reheat them in the microwave on a plate for 30 to 1 minute.
Cooked Brussels sprouts should be placed in an airtight freezer-safe container and frozen for up to 12 months. Allow frozen roasted Brussels sprouts to defrost overnight in the refrigerator before reheating as indicated.