Description
A comforting and easy recipe for roasted Brussels sprouts that transforms them into a sweet and nutty dish with a crispy exterior.
Ingredients
Scale
- Brussels sprouts (fresh, medium-sized)
- 2–3 tablespoons extra-virgin olive oil or melted butter
- 3–4 cloves of garlic (minced)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Lemon juice or balsamic vinegar (to finish)
- Fresh herbs (thyme, rosemary, or parsley)
- Optional: Pancetta, bacon, or toasted almonds
Instructions
- Preheat the oven to 425°F (220°C). Wash and trim the Brussels sprouts, cutting a shallow X in the stem end.
- Halve each sprout lengthwise or quarter them if large.
- Toss the halved sprouts in a bowl with olive oil, minced garlic, sea salt, and black pepper. Spread them on a rimmed baking sheet cut side down.
- Roast for 20–25 minutes, stirring halfway through. For extra crispiness, finish under the broiler for a minute or two.
- Toss finished sprouts with lemon or balsamic, scatter herbs, and any add-ins. Serve immediately.
Notes
Use a heavy baking sheet and do not overcrowd the pan to prevent steaming. Finish with acid for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Brussels sprouts, roasted vegetables, healthy side dish, vegetarian recipes
