Roasted Brussels Sprouts

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Golden, crispy, and packed with natural flavor, Roasted Brussels Sprouts are the ultimate side dish that transforms this humble vegetable into something truly crave-worthy. Whether you’re serving them at a holiday dinner or preparing a weeknight meal, these sprouts offer that perfect balance of tender interior and slightly charred, caramelized edges. Roasting brings out their nutty richness and deepens their flavor without requiring any complicated steps or hard-to-find ingredients.

What makes these roasted Brussels sprouts even more appealing is their versatility. You can keep them simple with just olive oil, salt, and pepper—or elevate them with balsamic glaze, garlic, or even parmesan. They pair well with everything from roast chicken to vegan mains, making them a go-to for just about any dietary preference.

Why You’ll Love This Roasted Brussels Sprouts Recipe

• Incredibly simple with minimal ingredients
• A healthy, low-carb option that tastes indulgent
• Perfectly crispy outside and tender inside
• Easily customizable with herbs, spices, or sauces
• Great for meal prep or holiday spreads

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Preparation Phase & Tools to Use

To get those perfectly roasted Brussels sprouts, a few basic kitchen tools make all the difference:

• Sharp Knife: Essential for trimming and halving the sprouts evenly to ensure uniform cooking.
• Mixing Bowl: Used to toss the Brussels sprouts with oil and seasoning.
• Sheet Pan: A heavy-duty, rimmed baking sheet is ideal for getting that crisp, golden texture.
• Parchment Paper or Silicone Mat (optional): Helps prevent sticking and makes cleanup easier.
• Oven: Roasting at high heat (usually around 400°F/200°C) is key to developing that roasted flavor and crispy edges.

Each tool plays a vital role in delivering the best texture and flavor without fuss or fancy equipment.

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Preparation Tips

For the crispiest roasted Brussels sprouts, start by thoroughly drying them after washing—moisture is the enemy of caramelization. Cut any large sprouts in half so they roast evenly. When tossing them in oil, coat them generously but don’t drown them. Spread the sprouts out on the baking sheet in a single layer, cut side down. This allows the flat surface to get that delicious browning. Lastly, don’t be afraid to roast them a little longer than you think; some dark, crispy edges add fantastic flavor.

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Ingredients for this Roasted Brussels Sprouts Recipe

• 1 1/2 pounds (680g) Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil (extra virgin preferred)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Optional: 2 cloves garlic, minced
• Optional: 1 tablespoon balsamic vinegar or glaze (for post-roast drizzle)
• Optional: 1/4 cup grated Parmesan cheese (for a savory finish)

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Step 1: Prepare the Brussels Sprouts

Trim the ends off each Brussels sprout and remove any discolored or tough outer leaves. Slice larger sprouts in half to ensure even cooking. If using smaller sprouts, you may leave them whole. Rinse and dry thoroughly using a clean kitchen towel or salad spinner.

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Step 2: Season the Sprouts

Place the trimmed and dried Brussels sprouts in a large mixing bowl. Drizzle with olive oil, then sprinkle with sea salt and black pepper. If you’re using minced garlic, add it now. Toss everything together to ensure the sprouts are evenly coated.

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Step 3: Arrange on a Baking Sheet

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easier cleanup. Spread the Brussels sprouts out in a single layer, cut side down. This allows for optimal browning and caramelization.

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Step 4: Roast to Perfection

Roast the Brussels sprouts for 20 to 25 minutes, flipping them once around the 15-minute mark. They should be golden brown and crispy on the edges while remaining tender in the center. Depending on your oven and sprout size, cooking time may vary slightly.

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Step 5: Optional Flavor Boosts

Once roasted, remove the baking sheet from the oven. If desired, drizzle with balsamic vinegar or sprinkle with Parmesan cheese while they are still hot. Toss lightly and serve immediately for best flavor and texture.

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Notes

Roasted Brussels sprouts are best enjoyed straight from the oven, when they’re at their peak crispiness. However, they’re also quite good at room temperature, making them a versatile addition to buffets or packed meals. This recipe serves as a great foundation for flavor variations—try adding a squeeze of lemon juice, a pinch of red pepper flakes, or even a handful of chopped nuts for extra texture.

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Watch Out for These Mistakes While Cooking

• Skipping the dry step: Moisture on the sprouts will steam them instead of roasting, resulting in a soggy texture.
• Overcrowding the pan: Too many sprouts in one pan leads to steaming rather than browning. Use two pans if needed.
• Not cutting large sprouts: Leaving large sprouts whole means uneven cooking—halve or even quarter them.
• Undercooking: Don’t be afraid to let them get deep golden brown; the caramelized edges add incredible flavor.

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Storage Instructions

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes until heated through and crisped up again. Avoid microwaving if possible, as it can soften the sprouts and make them soggy.

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Estimated Nutrition (Per Serving)

• Calories: 130
• Protein: 4g
• Carbohydrates: 12g
• Fiber: 5g
• Sugars: 2g
• Fat: 9g
• Saturated Fat: 1.3g
• Unsaturated Fat: 7.2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg

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Frequently Asked Questions

What temperature is best for roasting Brussels sprouts?

Roasting at 400°F (200°C) gives the best balance between a crispy exterior and tender interior.

Can I use frozen Brussels sprouts?

Yes, but for best results, thaw and dry them thoroughly before roasting. Fresh sprouts yield better texture.

How do I make them extra crispy?

Dry them well before roasting, use enough oil, and place them cut-side down with enough space in between.

Should I peel the outer leaves?

Only if they’re yellowed or damaged. Otherwise, they help with crispiness.

What oil is best for roasting?

Olive oil works well, but avocado oil or grapeseed oil are great for higher-heat roasting.

Can I make them ahead of time?

Yes, but they are best fresh. You can roast them ahead and reheat in the oven to revive the crisp.

How do I add sweetness?

A drizzle of balsamic glaze, honey, or maple syrup after roasting adds a subtle sweetness.

Are roasted Brussels sprouts healthy?

Absolutely. They’re rich in fiber, vitamin C, and antioxidants, and low in calories.

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Conclusion

Roasted Brussels sprouts are one of the simplest yet most rewarding vegetable side dishes you can prepare. With just a handful of pantry staples and a few quick steps, you’ll unlock deep, savory flavor and irresistible texture. They’re ideal for both everyday meals and special gatherings, and with endless customization options, you’ll never get bored. Whether you’re a lifelong fan or trying them for the first time, this recipe makes Brussels sprouts the star of the table.

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