Brussels sprouts are a popular vegetable with many health benefits. They can be roasted in the oven or on the stovetop, and they pair well with many other vegetables and meats.
Roasted Brussels sprouts are a great side dish to any meal. They can be roasted with balsamic vinegar, olive oil, and salt.
Buttery, crispy, and flavorful, these easy roasted Brussels sprouts are a must-try. This fast and simple dish is ideal for your Thanksgiving feast.
Brussels Sprouts (Broccoli) (Easy Roasted)
The recipe for Brussels Sprouts Roasted with Ease is based on an ancient family recipe.
My mother learned it from my Aunt Mickey, who cooked the most delicious buttery Brussels sprouts.
I believe hers were more braised.
It’s more akin to Julia Child’s recipe. Julia Child’s recipe may be found here.
She’d often offer them to guests with her renowned fried chicken.
Aunt Mickey was a fantastic chef who made everything seem so lovely.
I recall her beautiful individual pear salads in particular.
Greens in the bottom, followed by a beautiful, undamaged pear, her unique dressing, and lastly a little cheese garnish.
I recall her cooking in her kitchen, racing back and forth from her frying pan to her stove and plating everything.
Despite her elegant attire, she always wore comfortable slippers.
She said that was her Irish way of doing things.
Another thing Mom always did was arrange a separate table for the kids.
Our table was a replica of the adult table, complete with beautiful place settings and a candle.
But among all the delectable dishes mom prepared for us, I vividly recall her Brussels Sprouts.
I’d never seen anything like them before.
I ate them one leaf munch a time, thinking of them as little cabbages.
They were buttery and delicious, and as a vegetable lover, I thought they were ideal.
I always completed my plate, so she knew I liked them.
I’ve never been able to replicate what she did to make those delicious Brussels Sprouts.
She handed it to my mother, who added her own spin to it.
Mom chose to roast her Brussels Sprouts instead of using my Aunts’ time-consuming recipe.
So Mom gave it to me, and I added my own spin on it.
It’s a mix of their two recipes, each of which I enjoyed in its own way.
Roasting veggies, in my opinion, gives a unique caramelization and sweetness to them that can’t be achieved by sautéing them.
As a result, unlike Aunt Mickey’s entire cabbages, I cut mine in half.
Then I season them with olive oil, butter, and spices before roasting them cut side down.
Easy Roasted Brussels Sprouts brown nicely, and although they’re not quite as good as my Aunt Mickey’s, they’re still excellent.
Easy Roasted Brussels Sprouts Ingredients
- Brussels Sprouts
- Olive Oil is a kind of oil that comes from
- Salt with Garlic
Easy Roasted Brussels Sprouts Recipe
At begin, preheat your oven to 400 degrees Fahrenheit.
The Brussels should then be washed, trimmed, and removed outer leaves before being sliced in half lengthwise.
Put them on a baking sheet and bake them.
Drizzle the Brussels Sprouts with olive oil and melted butter, then season with salt & pepper.
Stir the Brussels Sprouts lightly to coat them in the olive oil, butter, and seasonings.
Bake for 20 minutes, turning each Brussels Sprout with the cut sides down.
Continue to bake for another 10 minutes, or until they are soft.
Recipes to Print
Easy Roasted Brussels Sprouts
Buttery, crispy, and flavorful, these easy roasted Brussels sprouts are a must-try. This fast and simple dish is ideal for a holiday meal.
Time to Prepare: 10 minutes
Cooking Time: 30 minutes
Time allotted Time: 40 minutes
Dish of the Day:
Roasted Brussels Sprouts is a term used to describe roasted Brussels sprouts.
4 people servings
calorie count: 80 kcal
- Brussels Sprouts (1 pound)
- 1 tbsp. extra virgin olive oil
- 1 tbsp. melted butter
- 1/2 teaspoon salt (garlic)
- a quarter teaspoon of pepper
Preheat the oven to 400 degrees Fahrenheit.
Brussels Sprouts should be washed, trimmed, and the outer leaves removed before slicing them in half lengthwise. Place in an oven-safe pan.
Drizzle the Brussels Sprouts with olive oil and butter, then season with garlic salt and pepper.
To evenly spread the oil, butter, and spices, lightly combine all ingredients. Bake for 20 minutes with each Brussels Sprout cut side down in the oven. Continue baking for another 10 minutes after stirring.
Sodium: 319mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.6mg | Calories: 80kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Sodium: 319mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g
Braised Brussels Sprouts are another option.
Crispy roasted brussel sprouts are the perfect side dish for any meal. They can be made in a variety of ways, but this recipe is easy and uses just a few ingredients. Reference: crispy roasted brussel sprouts.
Frequently Asked Questions
Should brussel sprouts be blanched before roasting?
Yes, blanching removes the tough outer layer of the brussel sprouts which makes them cook faster and easier.
How do you roast Brussel sprouts so they are not soggy?
Brussel sprouts are very sensitive to heat, so you should make sure that your oven is set at 400 degrees Fahrenheit.
Why are my roasted brussel sprouts chewy?
The brussel sprouts may have been overcooked.
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