Brussels Sprouts, Roasted

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Brussels Sprouts, Roasted

Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.

If you have an oven, along with salt, pepper, olive oil, and sprouts, you have what it takes to make deliciously caramelized vegetables with lively flavor. Learn the art of oven-roasted Brussels sprouts from this recipe with thousands of 5-star reviews.

How to Roast Brussels Sprouts

Making Brussels sprouts in the oven is a fast, dependable way to get a memorable dinner on the table. Start by preheating your oven to 400 degrees F, then turn your attention to prep.

Carefully trim off the stem (the little nub at the bottom, if still attached) and remove any tough or discolored outer leaves. Gently wash and dry the sprouts before tossing them in olive oil and seasonings. Place Brussels sprouts on a lined baking sheet, making sure to spread them into a single layer for even heating.

How Long to Roast Brussels Sprouts

Roasted Brussels sprouts will be cooked to delicious, deep-brown perfection in around 30 minutes. Check the roast occasionally and reduce heat if browning happens too rapidly. The result will be a crisp, lightly salty bite that you’ll want over and over.

Roasting Frozen Brussels Sprouts

No fresh produce on hand? No problem. Prepare frozen Brussels sprouts exactly as you would in the standard recipe. Toss in oil, seasonings, and bake to a lovely seared, fork-tender finish. There’s no need to thaw, saving you valuable time in the kitchen.
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Allrecipes Community Tips and Praise

“I used frozen sprouts and made these for Thanksgiving,” shares reviewer Cairie. “Everyone, even those who don’t normally like them, enjoyed!”

“This simple preparation allows the flavor of the vegetable to shine,” says home cook Rita.

“My whole family eats Brussels sprouts when prepared this way!” raves Kookin Karen. “Dark brown color is key to flavor. I occasionally will add a little garlic powder, and I never have leftovers.”

Editorial contributions byRai Mincey

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