goddess Roasted Brussels sprouts Soft on the inside and crispy on the outside. They have tons of delicious flavor without any of the bitterness you associate with these vegetables.
If you love roasted vegetables, then you have to try the Air Fryer Roasted Vegetables and Parmesan Roasted Potatoes.
Table of Contents
Recipe details
I love this Roasted Brussels Sprouts recipe because it’s simple and delicious. It is the perfect side for parties and special dinners during the holidays.
- taste: These Brussels sprouts are slightly sweet and nutty, with just a touch of bitter to make things interesting. The garlic flavor is a delicious addition.
- texture: Roast them until they are soft with a slight crispness to the outer leaves. They are really delicious.
- time: This recipe takes 35 minutes to prepare.
- lightness: These Roasted Brussels Sprouts are so easy. Just follow these step-by-step instructions and photos for the perfect holiday dish.
what do you need
Ingredient notes
- Brussels sprouts- Since these are the stars of the show, look for quality sprouts that are well folded and free of any blemishes or black spots. Remove the outer leaves if they look dry. Organic is great.
- Fat- Any neutral flavored oil will work, such as olive oil or avocado oil.
- spices- We use salt, black pepper and garlic powder for these Brussels sprouts. They add a simple, yet spicy flavor along with some spices. You can sprinkle coarsely ground kosher salt after grilling.
Additions and replacements
- Add lemon juice or balsamic vinegar- Drizzle lemon juice or balsamic on them after cooking for a great contrast.
- make it with bacon- Adding chopped bacon to these roasted brussels sprouts will give this side dish so much savory and salty flavor.
- add flavor arrows- Roast these Brussels sprouts with chopped garlic and onion for a delicious caramelized sweetness.
- Make it with other vegetables- You can take this versatile recipe and make it with sliced zucchini, asparagus, eggplant, broccoli, or cabbage.
How to make roasted Brussels sprouts
- Prepare the Brussels sprouts. Wash them in cold water in a large pot strainer, then filter and dry them well. Now cut the bases and slice each Brussels sprout in half lengthwise.
- Add the spices. Place the sliced Brussels sprouts into a large bowl and Avocado oil. Then add the salt, pepper and garlic powder and mix everything together with your clean hands.
- Roast them. Transfer the seasoned Brussels sprouts to a Sheet pattern with fringes and place them cut side down. Then cook them for 20-25 minutes in the oven at 400 degrees Fahrenheit, or until they are crispy and brown on the outside and soft on the inside. to serve.
Professional tip: Enhance the flavor by sprinkling on a few extra kosher salt flakes for a saltier finish.
Tips for recipes
- Dry the Brussels sprouts well – Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they are well dried.
- cut the underwear- The stems of the sprouts are the most bitter part. Cutting them at the beginning will reduce the amount of bitter taste introduced into the dish.
- cut them lengthwise- Since the bottom of the Brussels sprouts is smaller than the top, cover each lengthwise so that they are all the same uniform shape for even cooking.
- Place them cut side down- This will allow the leaves of the Brussels sprouts to get a nice crisp and at the same time prevent them from rolling around the pan when you put it in and out of the oven.
Common questions
To keep your brussels sprouts from getting soggy, dry them thoroughly after washing so that extra moisture doesn’t create steam that diminishes your crisp outer leaves. Also, toss them with oil as this will help the outer layers crumble. Roast them in one layer so that direct heat will damage each of them.
They may be hard because there was not enough oil. Without a nice shiny coating of oil on them, they tend to dry out in the oven instead of getting crispy. Make sure you coat them well before grilling. I suggest tossing and mixing them with clean hands.
submission suggestions
These roasted Brussels sprouts go well with everything. You can serve them with meats, seafood, potatoes, or with other vegetables for a delicious meal.
- meats: Serve them with pork crown roast, juicy Thanksgiving turkey, roast beef or ribeye steak.
- sea food: Enjoy these Roasted Brussels Sprouts with Cilantro Lime Salmon, Lobster Ravioli, Light Cod (cod en papillote) or Panko Salmon.
- Potatoes: Pair them with Parmesan Roasted Potatoes, Crispy Baby Potatoes, Scalloped Potatoes or Super Creamy Mashed Potatoes.
- vegetables: Serve them alongside sauteed garlic asparagus, crispy air fryer broccoli, spinach salad or roasted air fryer vegetables.
Make this recipe in advance
forward: You can make these roasted Brussels sprouts and let them cool before storing them in the fridge. Heat and serve.
storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore the crispy exterior.
freeze: After they have cooled, they can be frozen for up to 3 months in a freezer-proof container or a Ziploc bag. Thaw in the refrigerator and heat in the oven or air fryer.
More delicious additions!
Full recipe instructions
Roasted Brussels sprouts
These Roasted Brussels Sprouts are simple and delicious. They make the perfect side during the holidays.
print penis Grade
Dishes: 6
Calories: 91KKL
Instructions
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Wash the Brussels sprouts in cold water in a large pot strainer Then filter and dry well. Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they are well dried.
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Cut the bases and slice each Brussels sprout in half lengthwise.
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Place the sliced Brussels sprouts in a large bowl and add 2 tbsp Avocado oil
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1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon garlic powder. Toss everything together using your clean hands.
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Transfer the seasoned Brussels sprouts to a Baking paper with a border and place them cut side down.
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Heat the oven to 400 degrees Fahrenheit. Bake for 20-25 minutes or until they are crispy and brown on the outside and soft on the inside. Sprinkle a few more kosher salt flakes for a more salty taste (optional).
Remarks
- Dry the Brussels sprouts well – Any extra moisture will cause the Brussels sprouts to steam instead of roast, so make sure they are well dried.
- cut the underwear- The stems of the sprouts are the most bitter part. Cutting them at the beginning will reduce the amount of bitter taste introduced into the dish.
- cut them lengthwise- Since the bottom of the Brussels sprouts is smaller than the top, cover each lengthwise so that they are all the same uniform shape for even cooking.
- Place them cut side down- This will allow the leaves of the Brussels sprouts to get a nice crisp and at the same time prevent them from rolling around the pan when you put it in and out of the oven.
diet
Calories: 91KKL | Carbohydrates: 10G | protein: 4G | Fat: 5G | Saturated fat: 1G | Polyunsaturated fat: 1G | Unsaturated fat: 3G | sodium: 222mg | potassium: 443mg | fiber: 4G | Sugar: 2G | vitamin: 855IU | Vitamin C: 96mg | calcium: 48mg | iron: 2mg
Hi, I’m Dina, so glad you visited! I believe life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be surprised how quickly a healthy and delicious meal can come together. I hope you find something you enjoy!
