Get ready to change your mind on brussels sprouts. Roasted to a crisp and delivering a subtle, earthy taste, these greens can serve as the base for a multitude of toppings, making it the ultimate bespoke side dish.
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I don’t care for STEAMED brussels sprouts. There, I said it.
They smelled like old socks and tasted almost as bad. As a child, I cowered from the plate if I looked down at dinner time and saw these green balls of leaf rolling around next to my chicken. Adding bacon helped, but then, I would usually just work around the sprouts and ate only the bacon — kinda defeating the purpose of adding the bacon in the first place.
When I got older, as with so many things I didn’t appreciate as a child, I started to realize the palette potential of brussels sprouts. Moreover, I discovered steaming wasn’t the only way to prepare them. Roasting became my go-to method of cooking brussels sprouts and, honestly, I have never looked back. Because the leaves are so thin and brittle, they char up easily and quickly, and lend a nice smoky taste to the sprouts.
I also realized that toppings don’t have to begin and end with bacon. More on that later. For now check out this recipe and get ready to be reacquainted with an old friend (enemy? frenemy?).
Why You Will Love This Recipe
- Brussels sprouts may not be universally loved but they take one giant step towards acceptance by being roasted and crisped up.
- The added Parmesan gives the dish a lovely flavor.
- Brussels sprouts are incredibly healthy (more on that below).
- It’s easy to do up a batch of sprouts and then place a bowl of them on your dinner table for everyone to take from. They’re easy to scale, too. Hungry guests? Add more sprouts to the pan!
Are Brussels Sprouts Healthy?
- Brussels sprouts are a nutrient-dense vegetable rich in fiber, vitamins A, C, and K, and minerals.
- Roasting brussels sprouts with olive oil enhances their flavor without adding excessive amounts of unhealthy fats.
- The recipe contains only whole foods, a sign that it is good for you.
I’ve listed only the oil and salt & pepper as essential ingredients; the rest are toppings and can be considered optional.
- ½ pound brussels sprouts
- 2 tbsp olive oil
- salt and pepper
- ¼ cup Parmesan, shaved (optional)
- 1 tsp red pepper flakes (optional)
- lemon zest (optional)
Preheat the oven to 350°F. Line a baking tray with parchment paper. Trim the ends off the sprouts and remove any damaged leaves. Large brussels sprouts can be halved.
Drizzle the sprouts with olive oil. Sprinkle with salt and pepper and toss to coat.
Roast in the oven for 15-20 minutes or until golden brown on one side and tender. Flip the sprouts and continue roasting for another 10-15 minutes.
Add whichever extras you like for flavor.
Like I said earlier, brussels sprouts are a truly bespoke side dish. The range of taste is only limited by your imagination. If you lack an imagination, I suggest you try adding balsamic glaze, garlic, and onion powder, various herbs such as rosemary or thyme. You can opt for an Asian spin by adding ginger and soy, and, yes, incorporating bacon or pancetta is also an option (just don’t eat around the sprouts and go only for the meat).
Yes, you can use coconut oil or any vegetable oil. Note that coconut oil has a distinct flavor (like coconut, would you believe!) so only add if you’re okay with the change in taste.
Add a little more seasoning (but just a little at a time; you don’t want to go overboard and totally mask the sprouts’ natural flavor). Also, one of the joys of roasting sprouts is that charred taste they adopt, so don’t be afraid of leaving them in the oven a bit longer.
Yes, you could add other hard cheeses (e.g., a mature cheddar) or soft cheeses (e.g., a goat’s cheese).
Yes, washing your brussels sprouts removes any dirt or debris that may have found its way onto the surface. Rinse them thoroughly under running water and pat them dry with a clean kitchen towel or paper towel before proceeding with the recipe. Dry sprouts will roast more effectively, ensuring that you achieve the desired crispy texture.
Technically, yes, you can use frozen brussels sprouts; however, fresh sprouts are recommended. Fresh brussels sprouts are more flavorful and turn out crispier. If you are going to use frozen sprouts, thaw them in the fridge for a day, drain any excess moisture, and pat them dry before roasting them.
Try spreading out the sprouts on the baking tray. If they lack space and airflow, they can sometimes get soggy. Also, don’t overdo it with the olive oil. Yes, adding a lot of liquid to a food can prevent it from crisping up. Stick with the 2 tablespoons prescribed in this recipe.
How to Store Roasted Brussels sprouts
Presuming you want to maintain the sprouts’ crispiness, you need to make sure they are stored correctly. The fridge is the short-term solution. Let the sprouts cool completely then put them in an airtight container or resealable plastic bag. They should last in the fridge for up to 4 days.
If you don’t think you’ll eat them in that time, freezing is an option. Again, let them cool completely. Then arrange them in a single layer on a baking sheet. Put them in the freezer for a few hours, until they are frozen solid. This will prevent them from clumping up and ruining their texture. Put the sprouts in an airtight container or a resealable plastic bag and store in the freezer where they should keep for up to 3 months.
Refrigerated sprouts can be reheated in the oven at 350°F for 5-10 minutes. Frozen sprouts don’t require thawing; just put them in the oven at the same temperature for a bit longer (say, 10-15 minutes). Keep an eye on them to ensure the desired level of crispiness is attained.
- ½ lb. brussels sprouts
- 2 tbsp olive oil
- salt and pepper
- ¼ cup Parmesan cheese shaved
- 1 tsp red pepper flakes
- lemon zest
- Preheat the oven to 350°F. Line a baking tray with parchment paper. Trim the ends off the sprouts and remove any damaged leaves. Large brussels sprouts can be halved.
- Drizzle the sprouts with olive oil. Sprinkle with salt and pepper and toss to coat.
- Roast in the oven for 15-20 minutes or until golden brown on one side and tender. Flip the sprouts and continue roasting for another 10-15 minutes.
- Add whichever extras you like for flavor.
Tips & Notes:
- Soggy sprouts? Try spreading out the sprouts on the baking tray. If they lack space and airflow, they can sometimes get soggy. Also, don’t overdo it with the olive oil. Yes, adding a lot of liquid to a food can prevent it from crisping up. Stick with the 2 tablespoons prescribed in this recipe.
Recipes written and produced on Food Faith Fitness are for informational purposes only.