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Roasted Brussels Sprouts

Roasted Brussels Sprouts


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Even the most adamant sprouts haters will love these roasted Brussels sprouts with garlic, olive oil, lemon juice, and Parmesan cheese. So crispy and delicious!

Photography Credit:Elise Bauer

If you show up at my father’s house with a bagful of fresh Brussels sprouts to be cooked, he will howl and complain like a 3-year-old confronted with liver and onions.

Such, then, is the sweet satisfaction of seeing this dyed-in-the-wool Brussels sprouts avoider pick these roasted emerald jewels out of the pan and munch on them like candy.

These are roasted Brussels sprouts that even my dad can love.

Video! How to Roast Brussels Sprouts

Tip for How to Roast the Best Brussels Sprouts

Roasted Brussels sprouts are my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, there’s not much to it.

You can roast them right in a cast iron frying pan in the oven, which is helpful if your regular roasting pan is already in use. And a large cast iron pan is just the right size to hold a pound of sprouts.

If you don’t have a cast iron pan, you can use a roasting pan.

What is the Secret Ingredient for the Best Brussels Sprouts?

The key to success with roasted or baked Brussels sprouts (according to my sister and I agree with her completely on this) is salt. Salt makes the roasted caramelized flavors pop!

Salt the sprouts generously as they are going into the oven, more than you might normally salt vegetables. Once out of the oven, taste and salt again if need be.

The recipe calls for a pound of Brussels sprouts. We’ll usually make a little more, just so we have more to snack on. We can eat them like popcorn!

Ways to Adapt this Recipe

Roasted Brussels sprouts are wonderfully versatile! Here are just a few ideas of how you can change up the recipe:

  • Add nuts: Toast some pine nuts, roughly chopped walnuts, or slivered almonds on the side and toss them with the roasted sprouts to serve.
  • Brighten with vinegar: You can easily use apple cider vinegar in place of the lemon juice called for in this recipe, or balsamic vinegar.
  • Add a sweet touch: Omit the Parmesan at the end and instead toss with a tablespoon of maple syrup or pomegranate glaze.
  • Add bacon or pancetta: Chop up some bacon or pancetta and cook on medium until browned. Replace some of the olive oil in this recipe with the bacon or pancetta fat to roast the sprouts. At the end, toss the sprouts with the cooked chopped bacon or pancetta.
  • Roast with other veggies: Roast a pound of cubed butternut squash, golden beets, or sweet potatoes along with the sprouts. Brussels sprouts play well with with root vegetables and winter squash.

MORE BRUSSELS SPROUTS TO ADD TO THE MIX

  • Balsamic Roasted Brussels Sprouts and Shallots
  • Honey Chipotle Roasted Brussels Sprouts
  • Brussels Sprouts with Black Bean Garlic Sauce
  • Shaved Brussels Sprouts with Lemon
  • Roasted Brussels Sprouts with Pomegranate Balsamic Glaze

Updated October 14, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Roasted Brussels Sprouts Recipe

Ingredients

  • 1 pound Brussels sprouts, rinsed, ends trimmed, and rough outer leaves of larger sprouts removed
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon lemon juice (can sub apple cider vinegar)
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese (optional)

Method

1 Preheat oven to 400°F.

2 Prep the Brussels sprouts: Place the trimmed Brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss the sprouts with olive oil to coat them well.

Spread the Brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between them. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.

3 Roast in oven: Put the sprouts in oven on the top rack, roast for 25-30 minutes, stirring the sprouts about halfway through the cooking.

Adjust the timing depending on the size of the sprouts and your particular oven. When the sprouts are ready, they should be nicely browned and some of the outside leaves crunchy. The interior should be cooked through, so that the sprouts are easily pierced with a fork.

If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat.

If after cooking for 30 minutes the sprouts aren't browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.

4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.

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  • 1 pound Brussels sprouts, trimmed and halved
  • 12 ounces baby Yukon Gold potatoes, quartered
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground pepper
  • ¼ cup chopped fresh flat-leaf parsley

Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.


  • 2 pounds Brussels sprouts, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon kosher salt
  • Freshly ground pepper to taste
  • 1 teaspoon minced anchovies (about 1 1/2 fillets), or more to taste
  • ¼ cup coarsely chopped walnuts
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, rinsed
  • 2 teaspoons white-wine vinegar

Preheat oven to 450 degrees F.

Cut Brussels sprouts into quarters (or sixths, if large). Spread in an even layer on a large rimmed baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Roast until just tender, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add anchovies and cook, stirring occasionally, until they have melted into the oil, 3 to 5 minutes. Add walnuts and cook, stirring occasionally, until lightly toasted, 4 to 6 minutes. Remove from heat. Stir in mustard, capers and vinegar.

Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.


Here’s the roasted brussels sprouts garlic recipe:

Ingredients:

  • 1 pound of Brussels sprouts
  • Salt and pepper (to taste)
  • 1 tablespoon balsamic vinegar
  • 5 cloves garlic (peeled)
  • 4 to 6 tablespoons extra virgin olive oil

Preparation:

At first, you should heat the oven at 400°F, and heat the oil in a cast-iron pan over medium-high heat. Next, trim the bottom part of the Brussels sprouts off and slice each Brussels sprout in half from top to bottom. Then, place them cut-side down into the pan, add the garlic and sprinkle salt and pepper over the top.

Now, cook without stirring until the Brussels sprouts start to brown on the bottom. Afterward, transfer the pan to the oven, and roast, shaking the pan every 5 minutes.

After 10-20 minutes, when the Brussels sprouts are brown and tender, remove from heat, stir in balsamic vinegar, and enjoy. Taste the sprouts, and add more salt and pepper if necessary. Stir in balsamic vinegar. Serve hot or warm, and enjoy.


Breakfast

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What To Serve With Brussels Sprouts

Roasted brussels sprouts pair perfectly with common proteins and with holiday meals, such as:

  • Steak – Try them with sirloin steak, flank steak, or filet mignon.
  • Chicken – Such as baked chicken breast or chicken drumsticks.
  • Pork – Brussels sprouts are delicious with pork chops or pork tenderloin.
  • Holiday centerpieces – Like garlic butter roasted turkey, prime rib roast, or for a vegetarian option, whole roasted cauliflower.
  • Hearty side dishes – Mashed potatoes are great for those who eat them, but around here we swap in mashed cauliflower or loaded cauliflower casserole.

How to make oven roasted Brussels sprouts

  1. Preheat oven to 400 degrees F.
  2. Trim the ends off the Brussels sprouts and cut them in half
  3. Toss with olive oil, salt and pepper.
  4. Arrange on a baking sheet, with all the flat cut sides facing down. I recommend using a large, heavy baking sheet like this one.
  5. Roast for 35-40 minutes until browned. Serve immediately.


Preparation

  1. Roast brussels sprouts:
    1. Preheat oven to 450°F with rack in upper third.
    2. Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
    1. Stir together all dressing ingredients until sugar has dissolved.
    1. Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
    1. Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

    Breakfast

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    Located in Linwood, New Jersey | Phone: (609) 904-5627
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    HOW TO CLEAN AND PREPARE ROASTED BRUSSEL SPROUTS

    Choose brussel sprouts that are bright green in color and tight in appearance. If the root end is brown, gently cut it off but do not cut up into the vegetable itself. You want them to stay together.

    Remove any outer leaves that are loose or yellow.

    Cut the brussel sprouts in half lengthwise.

    Place the prepared sprouts in a large bowl along with the chopped nuts. Drizzle with olive oil and season to taste with salt and pepper.

    Cover a large sheet pan with aluminum foil and place the brussel sprouts on the foil cut side up. Pour any remaining oil evenly over them.

    Bake in a preheated 350-degree oven for 20-30 minutes depending on how soft you prefer them. For me, 25 minutes is just the right amount of time.



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