This Roasted Brussels Sprouts recipe is a quick and easy way to bring these tiny cabbages to life. They’re caramelized on the outside and tender on the inside.
I think Brussels sprouts have been given a bad reputation and are often times described as the worst vegetable. I know I never wanted to eat them as a kid. Who’s with me? I think it’s time we give Brussels sprouts another chance and take them from the bottom of the list to the top! This roasted Brussels sprouts recipe is the sure way to do this. These roasted Brussels sprouts are crispy and flavorful and will soon become your favorite vegetable. It makes an amazing side dish that even your kids will enjoy. You may even find yourself (and your kids!) wanting these roasted Brussels sprouts for an afternoon snack.
BRUSSELS SPROUTS QUESTIONS ANSWERED:
How to cook Brussels Sprouts?
Cooking Brussels sprouts is so simple. First, trim the Brussels sprouts and cut them in half. Then, cover the Brussels sprouts in water, oil, vinegar, salt, and pepper. Next, lay the Brussels sprouts cut side down on a cookie sheet and cover with aluminum foil. Then, after 10 minutes remove the foil and bake them for another 10 minutes until they are brown and tender. Finally, season with salt and pepper to taste and enjoy!
How do you trim Brussels sprouts?
Because Brussels sprouts look like mini cabbages, many people want to remove the core of the Brussels sprout just as you do in cabbage. Don’t do that! The Brussels sprouts would fall apart if you did this. Instead, you just want to trim the Brussels sprouts. Trimming Brussels sprouts is an easy process. First, you will trim the base of the core just so you have a new surface on the base. Next, peel off the outer layer of the leaves and rinse them. That’s it, you are done and you’re ready for this Baked Brussels Sprouts recipe!
5 Roasted Brussels Sprouts Flavor Variations that are to-die-for!
- Pomegranate and Pistachio: Toss the roasted sprouts in 2 tablespoons of melted butter, 1 tablespoon of pomegranate molasses, 1/2 cup of shelled roasted pistachios, and 1/4 cup of pomegranate seeds.
- Pan Fried Brussels Sprouts with Ghee: These are guaranteed to turn anyone into a sprouts lover! Get the recipe from Sweet C’s Designs!
- Red Potatoes and Brussels Sprouts: Follow the recipe below, but instead of using 2 pounds of Brussels Sprouts, use just 1 pound and 1 pound of small red potatoes that are cut in half. Then, top off the potatoes and sprouts with freshly chopped parsley and freshly grated lemon zest. You can even top the sprouts off with 1/2 cup of freshly grated Parmesan cheese.
- Roasted Brussels Sprouts with BACON!: Everything is better with bacon, right?! Get the recipe from This Silly Girl’s Kitchen!
- Garlic and Pine Nuts: Follow the recipe below, and while the Brussels sprouts are cooking, sauté 1/2 cup of pine nuts, and 4 large garlic cloves that have been missed in 3 tablespoons of melted butter. Finally, toss the roasted sprouts with the butter, garlic and pine nuts mixture.
Cook’s Note – Baked Brussels Sprouts:
- Select sprouts that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
- This recipe serves a TON! This is great for large family gatherings and holidays like Thanksgiving, Christmas, Easter, etc. If you making them for a week-night meal, then cut the recipe in half.
Disclosure: This Brussels Sprouts recipe includes affiliate links.
Cook’s Tools: Roasted Brussels Sprouts recipe:
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Roasted Brussels Sprouts
- 2 pounds Brussels sprouts trimmed and halved (see notes above on how to)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon water
- 1 Tablespoon balsamic vinegar
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Move the oven rack to the upper-middle position and preheat to 500 degrees F. In a large bowl toss together the Brussels sprouts, olive oil, water, balsamic vinegar, salt, and pepper until well coated.
- Line a rimmed baking sheet with foil and place the sprouts cut side down. Cover the baking sheet with another piece of foil and roast the sprouts for 12 minutes. Then, remove the foil and keep cooking for another 12-14 minutes, or until the sprouts are browned and tender.
- Season the Brussels sprouts with salt and pepper to taste and serve.