Looking to elevate your side dish game? Our roasted Brussels sprouts recipe offers the perfect harmony of flavors and textures. These tender, caramelized sprouts are enhanced with just the right blend of seasonings that will have everyone at the table asking for seconds.
Growing up, roasted Brussels sprouts were a staple in our household, especially during holiday feasts. My grandmother swore by the importance of adding a hint of balsamic vinegar to bring out the natural sweetness of the sprouts. Now, every time I make this dish, I am reminded of the warmth and laughter that filled our kitchen during those gatherings.
Why You’ll Love This Recipe
This roasted Brussels sprouts recipe is not only incredibly flavorful, but it’s also ridiculously easy to prepare. With just a handful of common pantry ingredients, you can create a side dish that is anything but ordinary. Plus, the perfect roasting technique ensures the sprouts are crispy on the outside and tender on the inside.
Ingredients Notes
For this recipe, you’ll need fresh Brussels sprouts, olive oil, garlic powder, salt, pepper, and balsamic vinegar. When selecting Brussels sprouts, aim for smaller ones as they tend to be sweeter and more tender. If you don’t have balsamic vinegar, you can substitute it with apple cider vinegar for a different zing.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2
Wash and trim the Brussels sprouts, removing loose leaves and cutting them in half. This step is essential for even cooking.
Step 3
In a large bowl, toss the sprouts with olive oil, garlic powder, salt, and pepper. Ensure that each sprout is well-coated for optimal flavor.
Step 4
Spread the Brussels sprouts on the prepared baking sheet, cut side down, for better caramelization. Roast in the oven for 20-25 minutes.
Step 5
Once golden brown, remove from the oven and drizzle with balsamic vinegar. Toss gently and serve immediately.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until heated through. Brussels sprouts also freeze well; just be sure to let them cool completely before freezing in a single layer on a baking sheet, then transfer to a freezer-safe bag.
Variations & Substitutions
For a vegan twist, add a sprinkle of nutritional yeast for a cheese-like flavor without the dairy. To make it a main course, toss in cooked bacon bits or toasted pecans. Feel free to experiment with spices; smoked paprika or a dash of cayenne pepper can add an exciting kick.
Serving Suggestions
These roasted Brussels sprouts are perfect as a holiday side dish or paired with your favorite protein for a balanced meal. They also make a great addition to grain bowls or salads.
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe? Yes, you can use frozen Brussels sprouts. However, they may not caramelize as well as fresh ones. It’s recommended to thaw them completely and pat them dry with a paper towel to remove excess moisture before roasting.
What can I do if my Brussels sprouts are too bitter? If you find your Brussels sprouts are too bitter for your taste, try slicing them more thinly or adding a teaspoon of honey or maple syrup along with the balsamic vinegar. The sweetness will help balance the natural bitterness.
Is it necessary to preheat the oven? Absolutely. A preheated oven ensures even cooking and optimal caramelization, which is key for achieving that delicious, crispy exterior on your Brussels sprouts.
