Roasted Brussels sprouts recipe
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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
- Roasted Brussels sprouts
This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.
3435 people made this
- 1 (500g) bag Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 200 C / Gas mark 6.
- Place trimmed Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking tray, and place on centre oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown when done. Serve immediately.
Reviews & ratingsAverage global rating:(3994)
Reviews in English (2826)
WOW. this is one of the tastiest things I've ever eaten. So easy too!The only thing I changed was to add a dash of ground nutmeg to the mix. Nutmeg goes very well with brussel sprouts.-05 Mar 2009
Love Brussels anyway but this is the way forward!-14 Sep 2015
i thought i didn't like spouts but roasting them like this made them yummy.-13 Dec 2014
Oven Roasted Frozen Brussels Sprouts Recipe
We’ve all been there: it’s a weeknight and you’re staring into your fridge, realizing that you have no side dish for dinner. Naturally, you reach into your freezer. You might have even planned ahead and have a low carb side dish ready to reheat. But what if you didn’t? In my case a few weeks ago, I saw a bag of Brussels sprouts and wondered if I could make an oven roasted frozen Brussels sprouts recipe that actually tastes good…
So, I tried it! That first night sure was plain and boring, but it got better. I tested a few techniques for baking frozen Brussels sprouts, and am happy to say I found the best way.
If you’ve ever wondered how to roast frozen Brussels sprouts, look no further!
- For brussels sprouts
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- For dressing
- 1/4 cup Asian fish sauce (preferably Tiparos brand)
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
- For puffed rice
- 1/2 cup crisp rice cereal such as Rice Krispies
- 1/4 teaspoon canola oil
- 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
- Garnish: cilantro sprigs torn mint leaves chopped scallions
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.
Cilantro-Lime Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. ground coriander for the paprika and stirring in 1/4 cup chopped fresh cilantro, 1 Tbsp. lime juice and 1 tsp. lime zest after roasting.
Harissa-Orange Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, substituting 1 tsp. smoked paprika for the paprika and stirring in 1/4 cup harissa paste and 1 tsp. orange zest after roasting.
Lemon-Za'atar Roasted Brussels Sprouts & Sweet Potatoes: Prepare recipe as directed, stirring in 1 tsp. za'atar before roasting and stirring in 1/4 cup chopped fresh flat-leaf parsley and 1 tsp. lemon zest after roasting.
How to make CRISPY Roasted Brussels Sprouts
The key for CRISPY Brussels Sprouts (and we all know the crispy golden bits are the BEST part!) is a very hot oven and the parmesan which melts into a crunchy golden crust. It’s tempting to use more parmesan – but to be honest, there’s not much point because there’s only so much that sticks to the sprouts!
And of course the panko adds extra crunch!
Roasted Brussels Sprouts
- Quick Glance
- Quick Glance
- 10 M
- 40 M
- Serves 2
Ingredients US Metric
- 2 cups (8 to 10 oz) Brussels sprouts*, trimmed and halved lengthwise
- 1 to 2 tablespoons olive oil
- Salt and freshly ground black pepper
- A splash of balsamic vinegar, some crumbled bacon, a handful of toasted pine nuts or hazelnuts, a drizzle of chimichurri, pesto, or gremolata (optional)
Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
In a bowl, toss the Brussels sprouts with enough olive oil to coat and then season with salt and pepper.
Spread the Brussels sprouts in a single layer on the parchment-lined baking sheet and cook, flipping once, until nicely browned, 20 to 35 minutes, depending on the size of your vegetables. Don’t forget the flip during roasting as that ensures both sides caramelize. You want the Brussels sprouts to be crisp and brown on the outside and tender on the inside.
Serve the roasted Brussels sprouts hot off the baking sheet, warm, or, if all the elements of dinner didn’t turn done at the same time, at room temperature. If desired, dress up the roasted Brussels sprouts with a splash of vinegar, some crumbled bacon, a handful of toasted pine nuts or hazelnuts, or a drizzle of chimichurri, pesto, or gremolata. Originally published October 30, 2016.
Roasted Cauliflower You can swap the florets from a head of cauliflower for the Brussels sprouts. Cauliflower can also be cut into thick slices they call “steaks” and roasted the same way. Or, and I’ve done this, too, you can oil, salt, and roast the entire head of cauliflower. It makes for a dramatic presentation.
Roasted Fennel You can swap 2 cups sliced fennel for the Brussels sprouts.
Mixed Roasted Vegetables This is an either/or sort of recipe, which is to say that you could make the vegetables individually or combine them. If combining, you’ll want to cut all the veggies to the same size so that they’ll be finished cooking at approximately the same time. Even better, roast the different types of vegetables on different baking sheets so you can remove one sheet from the oven earlier than the other if necessary.
Recipe Testers' Reviews
Roasted Brussels sprouts get a beautiful flavor as they just begin to brown, so with a little effort and patience, this method turns out a nice side dish for two. They were nicely seasoned with just the olive oil and salt and pepper, but a drop or two of balsamic was welcome to just push the flavor a bit more forward.
My second batch was with cauliflower and I ground a bit of a paprika and pepper spice mix (South African Smoke from Trader Joe’s). The 2 cups vegetables serves 2 as a side dish for dinner. Once you get used to popping a tray of vegetables in to roast while you finish the rest of dinner, it’s an easy habit to keep up. Roasting either of these vegetables is a great way to intensify the flavors.
Who doesn't love roasted vegetables? I know I do, so when this roasted Brussels sprouts recipe showed up, I was eager to try it. It's super simple to prepare. I roasted the Brussels Sprouts for about 20 minutes but a few had almost charred on the outside.
I doubled the recipe by roasting a second baking sheet of cauliflower for 5 minutes more to ensure it was caramelized on the outside. I then mixed both of the vegetables in a large serving bowl and tossing it all with 2 tablespoons of pesto and a final scattering of toasted pine nuts. The pesto took the veggies to a whole new level and I'm so glad to have tried it this way. I can't wait to try this with bacon, or fennel, or some of the other suggestions.
Every time I suggest making Brussels sprouts, my partner has a negative reaction as he recalls them as a mushy green bland-tasting vegetable from childhood. Roasted Brussels sprouts is a game changer! Not only is this a versatile recipe for a number of different veggies, it's also so quick and easy. There's no excuse for not eating your vegetables. We ate them simply seasoned with salt and pepper. Delish.
I love the simplicity of this recipe. I purchased small organic Brussels sprouts (2 cups after being trimmed) and tossed them with 2 tablespoons good-quality olive oil and 1/2 teaspoon kosher salt. There was no need to stir them. Some of the outer leaves fell off and turned deliciously crisp while the sprouts themselves were perfectly tender with a nice crunch from the caramelization on the cut side.
I added a few grinds of pepper after cooking. The greatest part of this recipe is that my 5-year-old son gobbled the sprouts up as soon as they cooled, and loved the "chips" that were on the baking sheet. I can't wait to try this with cauliflower steaks. I'd guesstimate this yields 3 to 4 servings as a side, but it was hard to tell since they were eaten so quickly. These are also great to munch on at room temperature.
This is a good go-to recipe for roasted veggies. For Brussels sprouts, I like to not only cut off the stem end, but also peel off the outer dark green leaves/leaves with any black spots, before cutting them in half (leaving whole very small sprouts). This results in a smaller volume of vegetables but a better tasting final result in my humble opinion.
Because caramelized veggies are difficult to clean off a baking sheet, I highly recommend lining the baking sheet with parchment or foil for easy clean up. I ate the roasted sprouts as is, without any sauces or nuts. The photo shows some sprouts that are almost black while others are still bright green my sprouts were more evenly colored with a light char.
I love vegetables and I'm always looking for new ways to try them. These roasted Brussels sprouts were absolutely righteous.
I roasted cauliflower instead of the Brussels sprouts. It took me 5 minutes to cut the cauliflower into tiny florets and then I threw them into a bowl. I started with 2 tablespoons of olive oil and this seemed adequate, stirred it with salt, pepper, and fresh thyme. Once spread onto the baking sheet—you want to ensure you get all those little baby pieces of cauliflower that are stuck to the bowl onto the pan because they turn into tiny crunchy goodness—the cauliflower took 26 minutes to roast. It was stirred once during cooking. This was really good—perfectly caramelized, seasoned, soft-centered, and crisped in spots. Delicious. It seemed to cook down quite a lot. A medium-size head of cauliflower that spread across the entire baking sheet served just 3 of us.
I did try this again, following the same directions as above, only this time, after 20 minutes, I threw the cauliflower back into the original bowl. A few splashes of an Italian vinaigrette was added along with a small amount of fresh grated Parmesan cheese and then it was put back onto the baking sheet and back into the 425°F oven for 5 more minutes. This way was even more exceptional as it had a bit more flavor and more crunchiness. I'd serve this dish both ways because they were both delicious. My family loved it and that's what matters the most.
The Brussels sprouts roasted to a nice al dente stage after 12 minutes, but further cooking to 20 minutes yielded soft sprouts which were quite brown. I was surprised the recipe worked as well as it did as I would have tended to blanch the sprouts first by boiling briefly.
I served the sprouts just roasted as stated, but I'll definitely be trying the bacon, pine nuts, and pesto versions, which also might be nice as a salad on cold sprouts. I would definitely do the recipe again.
I've never roasted Brussels sprouts before and,wow, they're fantastic. Mine were large so I went the full 30 minutes with 2 heads of garlic alongside them. I served this on a little buffet for 5 people and they disappeared.
I found tiny Brussels sprouts at the farmers market today and will roast them whole for 20 minutes and add a splash of balsamic vinegar with the oil and add slices of red bell pepper to the baking sheet. These would be great roasted with slices of eggplant, carrots, or mini potatoes. I found this served 4 but your guests will demand more.
Well, here it is. A simple recipe for roasted vegetables that doesn’t require you to feed a crowd. If you’re anything like our family of 3, you can’t possibly get through a usual giant batch of roasted anything. For me, 2 cups of smallish Brussels sprouts came to a shade over 8 ounces, which I will admit I ate by myself.
When you’re making this recipe, you might think that 2 tablespoons of oil seems excessive, but they won’t stick to your baking sheet and those Brussels sprouts will form the loveliest deep bronze color. They were perfectly tender with the right amount of color—which is to say a lot. I didn’t season them with too much salt and pepper because I’m a dipper. These went right into my favorite honey mustard barbecue sauce concoction. Not too shabby.
This is a simple recipe and it's good to have these in your repertoire for when you don't want the veggies to overpower other dinner selections. It's a team player not the star.
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I love the taste of roasted vegetables but my husband is not a fan and he hates the smell that comes from cooking them. How do you manage to cook these without the nasty aroma permeating the house?
Lilly, what vegetables do you usually roast? I know that bell peppers give off a very different aroma, if you can call it that, than, say, onions. Rest assured, roasting Brussels sprouts creates a much different smell from boiling Brussels sprouts. Boiling them turns them into stinky little cabbage-y smelling things. But roasting has a less intense aroma.
- Brussels sprouts–These little veggies belong to the same family as cabbage which probably doesn’t come as a surprise as they look like little mini cabbages. Note that the smaller they are the sweeter they will be. If they come on the larger size, they will taste more like cabbage.
- Olive oil – I like to use a nice quality olive oil for this recipe!
- Seasoning – Some garlic powder works just fine for this dish to keep it nice and easy. You’ll also need some salt and pepper.
- Parmesan – Nice fresh Parmesan grated right on top. Make sure you grate it yourself, none of the prepackaged stuff.
- Preheat the oven: To 425°F.
- Prepare the brussels sprouts: Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.
- Combine the ingredients: In a bowl and mix brussels sprouts together with the olive oil, garlic powder, salt, and pepper.
- Finish the dish: Transfer to a baking sheet and sprinkle with Parmesan cheese. Bake for 15-20 minutes. Sprinkle with more Parmesan cheese if preferred and serve warm.
- Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
- Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).
- Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
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Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me) knows how to make this healthy veggie into extraordinary. WUNDERBAR! And that's by ROASTING!
These little 'rose cabbages', aka Rosenkohl, take on a whole new flavor when made this modern way.
- 1 lb fresh Brussels sprouts
- 3 tbsp olive oil
- 3 - 4 slices bacon
- salt, pepper
- Preheat oven to 400°F.
- Clean Brussels sprouts, discarding outer loose leaves. Cut in half.
- Put the Brussels sprouts into a plastic bag. Pour in olive oil and season with salt and pepper. Shake gently to coat sprouts.
- Pour sprouts onto cookie sheet (with a rim) spreading them out into one layer.
- Dice bacon and sprinkle over the sprouts.
- Roast for 30 - 35 minutes, stirring every 10 minutes or so, until golden brown on the outside and tender on the inside. Any leaves that are loose will be crispy and brown (extra delicious!)
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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- 1/2 cup pine nuts
- 1 pound brussels sprouts, quartered
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon pure chile powder, such as ancho
- 1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
- 1/2 cup dried cranberries
- 4 garlic cloves, thinly sliced
- 1 ounce Parmigiano-Reggiano cheese, thinly shaved
Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.