Roasted Brussels sprouts is our go-to recipe for a side dish these cold months. Sprouts are typically in season during winter, but you can find them as soon as early October until late March.
Brussels sprouts are one of the delights that I came to enjoy the last few years. My mother or grandmothers did not use to cook them. When I came to the Netherlands I tasted some at a company's Christmas dinner, and I liked them a lot.
Then I tried to cook them at home, but they were not as tasty. My aunt, who lives in the US, told me to bake them and drizzle them with some balsamic vinegar. After that, they are a weekly winter staple side dish in my house.
This recipe is quick and perfect. Crunchy Brussels sprouts on the outside and tender on the inside drizzled with some balsamic glaze. They are not only the perfect side dish but I like having them as a salad or a crunchy snack on movie nights.
Why are Brussels sprouts good for you?
A member of the cruciferous family, Brussels sprouts are low in calories and high in fiber. They are also high in vitamins C and K and minerals like manganese, phosphorus, and iron.
Also rich in antioxidants, which are protective compounds that reduce oxidative stress in the cells, sprouts appear to reduce inflammation and regulate blood sugar levels.
Brussels sprouts also contain healthy Omega-3 fatty acids and a good amount of plant-based protein.
Ingredients for making roasted Brussels sprouts
Brussels sprouts: The smaller the sprouts, the sweeter they are. But the larger they are, the crispier they become. If you can pick them, choose sprouts that are similar in size, with bright green leaves, and firm.
Olive oil: I use extra virgin olive oil because it has the best taste and health benefits.
Spices: Salt, pepper, garlic powder, onion powder, and smoked paprika are some of my favorite spices to use with roasted Brussels sprouts.
Tips & tricks for making delicious roasted Brussels sprouts
Put the Brussels sprouts in the fridge as soon as possible, because they stay fresher at cooler temperatures.
Don't overcrowd the baking tray, otherwise, the sprouts won't become crispy, but rather mushy.
When you slice Brussels sprouts in half, start from the base (flat end) and move to the top.
Ensure that your oven is hot before placing the sprouts. To make them extra crispy, preheat the baking tray too.
To achieve better caramelization on the Brussels sprouts, place them cut-side down on the pan.
It is important to keep an eye on the sprouts when in the oven, as oven temperatures and baking times can vary, depending on individual appliances and the size of the sprouts.
Roasted Brussels sprouts are the perfect side dish, to accompany all of the winter's favorite dishes. Serve it with:
- Roasted meat or chicken
- Grilled meat or fish
There are also a lot of different variations that you can try like:
- Parmesan: Add ½ cup of shredded parmesan 2 minutes before you take the Brussels sprouts out of the oven
- Balsamic reduction: This combination can be made before or after you roast the sprouts. Toss them with 2 tablespoons before roasting, or drizzle some after they come off the oven.
- Maple syrup: Add 2 tablespoons of maple syrup for 5 minutes before removing the sprouts from the oven and give them a good shake.
- Honey and mustard: Make a dressing out of 2 tablespoons of honey and 1 tablespoon of mustard and drizzle the roasted Brussels sprouts after they come off the oven.
How to store
Store the leftover roasted Brussels sprouts, in an airtight container, after they cool completely, in the fridge for up to 4 days.
Reheat them in the oven at 180ºC (350ºF) for 5 minutes.
More side dish ideas
Are you looking for some good side dish choices? Take a look at these:
Roasted Brussels sprouts
- 800 g/28.22 oz Brussels sprouts
- 3 tablespoon olive oil extra virgin
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika powder
- Preheat the oven at 220ºC (425ºF) and line a rimmed baking tray with parchment paper.
- Trim the Brussels sprouts by cutting off the stem ends and removing any discolored leaves.
- Wash and pat dry them, slice in half, and place in a bowl.
- Drizzle with olive oil and sprinkle with the spices. Toss everything together until the sprouts are completely coated.
- Spread the sprouts in the baking tray evenly, into one layer, but don't overcrowd it. Bake on the center oven rack for 20-25 minutes, until crispy on the outside and tender on the inside.
- Shake the baking tray halfway so that the sprouts are evenly cooked.
- Remove from the oven, let them cool slightly, place them on a serving plate, and drizzle with balsamic vinegar/reduction.
- Enjoy 🙂
Servings: 1 (142g) | Calories: 120kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7.2g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 422mg | Potassium: 533mg | Fiber: 5.3g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 113.4mg | Calcium: 59mg | Iron: 2mg | Manganese: 0.5mg | Phosphorus: 95mg | Vitamin K: 240.6μg
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