Description
Roasted Brussels Sprouts are a simple, delicious side dish featuring fresh Brussels sprouts tossed in olive oil and seasonings, then baked until tender and crispy. This versatile recipe can be customized with various spices and sauces to suit any palate.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3/4 teaspoons kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Optional Sauce Additions
- Balsamic vinegar (1 1/2 tablespoons)
- Lemon juice (1 tablespoon)
- Honey (1 1/2 teaspoons or 1 tablespoon for sauce)
- Sriracha (1/2 teaspoon)
- Dijon mustard (2 teaspoons)
- Pure maple syrup (1 teaspoon)
- Parmesan cheese (2 tablespoons or 1/3 cup finely grated)
- Mozzarella cheese (1 1/2 cups)
- Panko breadcrumbs (1/4 cup)
- Thick-cut bacon, chopped (8 slices)
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 bottom off each sprout and remove any dry outer leaves. Slice the larger sprouts in half lengthwise, keeping any sprouts under 1 inch whole.
- Toss with oil and seasoning: Place Brussels sprouts in the foil-lined pan. Drizzle with olive oil, then sprinkle with kosher salt, garlic powder, and pepper. Toss well to coat evenly.
- Arrange for roasting: Spread the sprouts in a single layer on the baking sheet, cut side down, making sure they don’t touch to avoid steaming.
- Roast: Bake for 20 minutes until sprouts are tender and the edges are crispy. If desired, continue roasting up to 25 minutes for extra caramelization.
- Add optional toppings or sauces: Remove from oven and toss with any desired sauces such as balsamic vinegar, honey sriracha, lemon juice, or sprinkle with cheeses like Parmesan or mozzarella. For cheesy variations, return to oven for an additional 3-5 minutes to melt the cheese.
- Serve immediately: Taste and adjust seasoning with additional salt or pepper if needed, then serve hot.
Notes
- Use fresh Brussels sprouts for best results; older sprouts tend to be softer and less crispy.
- Dry the Brussels sprouts thoroughly after washing to promote proper roasting and crispiness.
- Leave ample space between sprouts on the baking sheet to prevent steaming and encourage browning.
- Olive oil is ideal for roasting due to its flavor and caramelization properties.
- If sprouts aren’t crispy enough, broil for a few minutes at the end, watching carefully to avoid burning.
- Save wet sauces, like balsamic or lemon juice, to toss in after roasting to keep sprouts crispy.
- Leftover roasted Brussels sprouts store well in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the oven for best crispiness, or use microwave or stovetop methods if preferred.
