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Roasted Brussel Sprouts Recipe
I’m excited to share my Roasted Brussel Sprouts Recipe — a healthy, easy, vegetarian side dish that gets crispy in the oven with a touch of balsamic and plenty of garlic.
Full Recipe Introduction
Brussels sprouts often get a bad rap for being bitter or soggy, but when you roast them just right, they transform into tender, caramelized morsels that even kids ask for seconds. You’ll find these little green gems popping up on holiday tables from November through February—Google Trends data shows a 30% spike in “roasted Brussels sprouts” searches around Thanksgiving. High in fiber, vitamin C, and vitamin K but low in calories, they’re one of the healthiest side dishes you can serve. I first whipped up this recipe back in my college days when I was craving something simple yet festive for a small winter dinner party. Ever since, it’s become a weeknight staple and my go-to holiday side.
Why You’ll Love This Recipe
• Crispy edges that crackle when you cut them—no soggy centers here
• Only five core ingredients you likely have on hand
• Ready in under 30 minutes—perfect for busy weeknights
• Vegetarian and packed with nutrients (hello, vitamin C!)
• Hands-off cooking in the oven—set it and forget it until the timer dings
• Easily tailored: swap balsamic for lemon juice, add a sprinkle of cheese or bacon bits
• A crowd-pleaser at holiday gatherings (I’ve seen even Brussels-skeptics swoon)
• Ideal for meal prep—stores well and reheats beautifully
Ingredients
• 1½ pounds Brussels sprouts, trimmed and halved (choose firm, bright-green heads; avoid yellowing leaves)
• 2 tablespoons extra-virgin olive oil (or avocado oil for a slightly smokier flavor)
• 3 garlic cloves, minced (or 1 teaspoon pre-minced garlic from a jar)
• 2 tablespoons balsamic vinegar (aged balsamic brings out a deeper sweetness)
• ½ teaspoon kosher salt (or sea salt)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon maple syrup (feel free to skip or swap for honey)
• 1 tablespoon chopped fresh parsley or a light dusting of grated Parmesan, for garnish
Directions
- Preheat your oven to 425°F. Let the rack sit in the middle for even browning. (Pro tip: a hot oven is the secret to getting those crisp edges.)
- Rinse sprouts under cool water, then pat dry thoroughly—wet sprouts mean steam, and steam means soggy.
- In a large bowl, whisk together oil, garlic, balsamic vinegar, salt, pepper, and maple syrup. Toss the sprouts until each piece is evenly coated.
- Spread them cut-side down on a rimmed baking sheet (I love my Nordic Ware pan here—it heats evenly and cleans up easily). Make sure they’re not crowded.
- Roast for 20–25 minutes, shaking the pan halfway through so every sprout gets golden. Watch the tips; once they’re deep golden-brown, you’re good to go.
- Transfer to a serving platter, sprinkle with parsley or Parmesan, and let the residual heat bring out even more flavor.
- Serve immediately for the best crunch—you’ll hear that satisfying snap with every forkful.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 10 minutes (including trimming)
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Variations
• Lemon Zest Twist: Swap balsamic for fresh lemon juice and zest for a bright, tangy pop.
• Spicy Chipotle: Add ½ teaspoon chipotle chili powder and a pinch of cayenne for a smoky kick.
• Maple-Glazed: Increase maple syrup to 2 tablespoons and roast until deeply caramelized.
• Nutty Crunch: Stir in 2 tablespoons toasted pine nuts or slivered almonds just before serving.
• Cheesy Finish: Toss with crumbled feta or shaved Parmesan once they’re out of the oven.
• Vegan Cream Drizzle: Serve with a swirl of cashew-based cream or tahini for extra richness.
Storage & Reheating
Store cooled sprouts in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F for 5–7 minutes to bring back crispness—microwaving can turn them limp. For make-ahead ease, trim and halve sprouts the night before; toss in oil and seasonings, then seal in a zip-top bag and refrigerate until roasting day.
Notes
• Dry well: moisture is the enemy of crispness.
• High heat is non-negotiable—425°F or bust.
• Don’t overcrowd the pan; give those sprouts room to breathe.
• If you prefer ultra-crisp edges, roast for an extra 2–3 minutes, but watch closely.
• I once tried this with frozen sprouts—turns out fresh is best for crunch and flavor.
• For a deeper garlic flavor, roast whole cloves alongside and mash them into a paste afterward.
FAQs
Q: Can I use frozen Brussels sprouts?
A: You can, but they’ll release more water and won’t crisp up as well. Fresh is best for texture.
Q: Why are my sprouts soggy?
A: Likely from excess moisture or an oven that’s not hot enough—make sure to preheat fully and dry sprouts well.
Q: Can I make this vegan?
A: Absolutely—just skip the Parmesan garnish, or swap for a plant-based sprinkle.
Q: What’s the best pan to use?
A: A heavy-gauge rimmed baking sheet works wonders; cast-iron skillets do great too if you love extra browning.
Q: Can I double the recipe?
A: Yes, but use two pans or roast in batches—crowding leads to steaming, not roasting.
Q: How do I trim Brussels sprouts quickly?
A: Slice off the stem end, peel away any loose or yellowing leaves, then halve. A sharp knife makes this a breeze.
Q: Is it okay to add bacon?
A: Sure! Toss in cooked, chopped bacon during the last 5 minutes of roasting.
Q: How do I reheat leftovers without losing crunch?
A: Reheat on a baking sheet in a 350°F oven for 5–7 minutes—skip the microwave for best results.
Conclusion
This Roasted Brussel Sprouts Recipe delivers that perfect balance of crisp edges, tender centers, and tangy-sweet balsamic flavor. It’s simple, healthy, and endlessly tweakable—ideal for weeknights or that special holiday feast. Give it a try, then swing back by to let me know how it turned out, or explore my Maple-Glazed Carrots for your next colorful side!
Roasted Brussel Sprouts
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar aged balsamic recommended
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon maple syrup optional, can swap for honey
- 1 tablespoon chopped fresh parsley or grated Parmesan for garnish
Instructions
- Preheat oven to 425°F. Place the rack in the middle for even browning.
- Rinse sprouts under cool water, then pat dry thoroughly to avoid excess moisture.
- Whisk together oil, garlic, balsamic vinegar, salt, pepper, and maple syrup. Toss sprouts until coated.
- Spread sprouts cut-side down on a baking sheet. Roast for 20–25 minutes until golden, shaking the pan halfway through.
- Transfer to a serving platter, garnish with parsley or Parmesan, and serve immediately for the best crunch.
