ROASTED BRUSSELS SPROUTS
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A simple and delicious recipe of oven-roasted brussels sprouts.
These perfectly roasted garlicky brussels sprouts are now one of my favorite go-to side dishes. Before you give me the side-eye, I promise that this dish is a complete surprise. I have seen many brussels sprouts haters turn into ardent fans after tasting this (yours truly being one of them). I bet you will have to renege all the contempt that you have shown towards it to date once you taste this recipe. Make it to believe it!
WHY ARE THEY CALLED BRUSSELS SPROUTS?
It is believed that the earliest known versions of brussels sprouts date back to ancient Rome. Later in the 16th century, the vegetable was widely cultivated in Belgium, earning it the name Brussels Sprouts.
ARE BABY CABBAGES KNOWN AS BRUSSELS SPROUTS?
Originally, Brussels sprouts are said to be bred from wild cabbages found in Iran, Pakistan, and Afghanistan. Though they look like small cabbages, they are not baby cabbages but they are both cruciferous vegetables. Cabbages are heads that grow out of the ground while brussels sprouts are buds that grow on a stalk.
ARE BRUSSELS SPROUTS STINKY?
A 2008 survey conducted by Heinz revealed that Brussels sprouts are the most-hated vegetable in America. It was also revealed that most people hate them because of the stinky smell that emanates when they are cooked. But, do you know why they smell? Well, they smell only when they are overcooked especially over-boiled. Overcooking releases glucosinolate sinigrin, an organic compound that contains sulfur which gives rise to the characteristic odor.
WHY ARE BRUSSELS SPROUTS ON THE STALK CHEAPER?
Brussels sprouts are cheaper if you buy them on the stalk because plucking the buds off can be cumbersome and time-consuming. However, they last significantly longer on the stalk than when bought loose.
ARE BRUSSELS SPROUTS HEALTHY?
Brussels sprouts are an excellent source of vitamins A, C, and K. They are also rich in beta carotene, folic acid, iron, magnesium, and fiber. They are high in selenium, thus displaying cancer-fighting characteristics.
CAN BRUSSELS SPROUTS BE EATEN RAW?
Consuming raw brussels sprouts can lead to flatulence and bloating. Hence, it is best eaten steamed, boiled, or roasted.
ARE BRUSSELS SPROUTS HARMFUL FOR SOME PEOPLE?
Brussels sprouts are rich in Vitamin K which counteracts the effects of anticoagulants. As per Mayo Clinic, people taking blood-thinning medications should avoid eating too much of it.
ABOUT THE RECIPE
These roasted Brussels sprouts are crispy and golden outside and tender inside. The roasting process gives them an irresistible caramelized flavor which accentuates their taste and texture.
The recipe is as easy as it can get but the key here is to choose your brussels sprouts carefully. When buying look for the ones that are a fresh green and have their leaves intact. They should feel firm when gently squeezed.
Brussels sprouts do not need a lot of seasoning and taste great when roasted perfectly. They are a great side dish to roasted turkey or chicken. If you are bored with the usual sides of Thanksgiving Dinner, try this for a change and you will be pleasantly surprised.
INGREDIENTS
The list of ingredients for this recipe is shorter than you can imagine. All you need is fresh brussels sprouts, minced garlic, olive oil, salt, and freshly crushed black pepper.
HOW TO ROAST BRUSSELS SPROUTS?
Preparation - Preheat oven at 400F. Wash and pat dry the brussels sprouts. Slice off the stubby ends and cut them into halves lengthwise. Transfer them to a baking sheet.
Seasoning - Combine the olive oil, minced garlic, crushed pepper, and salt. Pour the seasoning mix on the halved brussels sprouts and toss together to mix well. Arrange the sprouts in a single layer with their flat sides facing down.
Roasting - Transfer the baking sheet to the preheated oven and bake for 30 minutes.
VARIATIONS
Squeeze some lemon juice before serving to add a nice tangy effect to the sweet roasted brussels sprouts.
Sprinkle some grated parmesan midway through the baking process and finish off with some chili flakes for a kick.
Drizzle some balsamic vinegar and add some lemon zest for an Italian flavor.
Sprinkle some roasted sesame seeds or drizzle some toasted sesame oil for a true Oriental flavor.
Toss your favorite dried herbs and bake as usual for extra flavor.
Add some chopped bacon and bake, both take around the same time to cook.
Add some thinly sliced red onion and garlic cloves instead of minced garlic for a nice touch and extra color.
FREQUENTLY ASKED QUESTIONS
How can I make my roasted brussels sprouts extra crispy?
If you want extra crispy brussels sprouts, sprinkle some breadcrumb on them before roasting in the oven. Make sure that the breadcrumb evenly coats the brussels sprouts for the best results.
How can I choose the best brussels sprouts?
Choose the brussels sprouts that are a fresh green and have little or no wilted leaves. The good brussels sprouts should feel firm when you press them. Try to choose ones of the same size for even cooking.
Why are my roasted brussels sprouts soggy?
Your roasted brussels sprouts may turn out to be soggy if you overcrowd the pan, make sure to arrange the brussels sprouts cut side down in a single layer. It is also important to shake the pan midway to slightly dislodge them and make sure all surfaces are cooked evenly.
Can I steam the brussels sprouts before roasting?
Roasting is a combination of steaming and roasting. Properly roasted brussels sprouts will be caramelized outside and tender but toothsome inside.
If however, you prefer them softer inside you can pre-steam them. All you have to do is tightly cover the tray with foil, this allows the water to turn into superheated steam, and cook the interior of the sprouts first. You can then proceed to roast them uncovered for 10 minutes at 450F or until crisped.
Is this recipe vegan?
This recipe is vegan, gluten-free, dairy-free, and nut-free.
What can I do with leftover roasted brussels sprouts?
You can do lots of things with leftovers. The easiest thing to do is reheat them and eat. The other options are as follows:
- Add them to your scrambled egg for an extra crunch.
- Pile them up on a toast slathered with avocado mayonnaise and enjoy with some sour cream.
- Chop them and put them inside your sandwich.
- Stuff them in a pita pocket and enjoy with a drizzle of tzatziki.
SERVING SUGGESTIONS
You can serve the roasted brussels sprouts as a side with roasted chicken, turkey, or salmon. It also pairs well with pork or lamb chops. Roasted brussels sprouts taste great with pasta too.
STORING SUGGESTIONS
Roasted Brussels sprouts taste best when served immediately. Having said that you can store them for several days and reheat when ready to eat.
Store roasted Brussels sprouts in an airtight container for up to four days in the fridge. When ready to eat, arrange Brussels sprouts on a greased sheet pan and warm in the oven at 350F for 5 minutes or until heated through.
I do not recommend freezing Brussels sprouts because they tend to become soggy. But if you do want to freeze them, store in an airtight freezer-safe container. When ready to eat, thaw overnight in the refrigerator, then reheat as directed above.
ROASTED BRUSSELS SPROUTS
Yield: 4
Prep time: 5 MCook time: 30 MTotal time: 35 M
A simple and delicious recipe of oven-roasted brussels sprouts.
Ingredients:
- 1 pound Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 2 tbsp minced garlic
- 1 tsp crushed black pepper
- salt to taste
Instructions:
- Preheat oven at 400F.
- Wash and pat dry the brussels sprouts. Slice off the stubby ends and cut them into halves lengthwise. Transfer them to a baking sheet.
- Combine the olive oil, minced garlic, crushed pepper, and salt. Pour the seasoning mix on the halved brussels sprouts and toss together to mix well. Arrange the sprouts in a single layer with their flat sides facing down.
- Transfer the baking sheet to the preheated oven and bake for 30 minutes.
Notes:
- Remove the discolored, wilted, and torn outer leaves of the Brussels sprouts before seasoning.
- Sprinkle some grated parmesan cheese midway through the baking process if you prefer.
- Shake the baking sheet midway to make sure that all sides are cooked evenly.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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