Roasted Brussels Sprouts
Let’s learn how to turn a bitter vegetable into a beautiful caramelized Brussel sprout exploding with so much flavor! If you don’t like Brussel sprouts, you’re just not making them right and after this recipe, it’s guaranteed you’ll be hooked to their flavor.
Fun fact #1 about Brussels sprouts! They are not native to the United States and are believed to have originated from Brussels, Belgium where the French gave it the name.
Fun fact #2 about Brussels sprouts! Brussels sprouts grow along a large stalk that looks just like the image below. They grow in the ground and ripen on thick stalks in an upward direction and then you can either buy the whole stock and break them off yourself or buy them in a bag from the store after they’ve been removed from the stock. The stock can be cooked but because it is so thick and hard, it will take some time but it would make a great addition to soup after roasted.
How to Make Brussels Sprouts
Brussels sprouts are so easy to mess up because the method/preparation is just as important as the flavor you add. It can be bitter and hard if not cooked or seasoned properly so these few tips will help you avoid that!
1. Trim the stem off. This part of the Brussels sprout is very tough and needs to be removed.
2. Slice the Brussels sprouts in half. This increases the amount of surface area for caramelization which means more flavor.
3. Make sure to use Brussels sprouts that are around the same size. Just like any other ingredient in cooking, uneven sizes means they all won’t cook at the same rate. Some might be too mushy and some might be too hard. If there are some sprouts that are significantly larger, cut it into 3 or 4 pieces instead of just in half. If some are too small, just leave them whole and don’t cut in half.
4. Don’t be shy with the oil or sauce. Roasting in the oven really dries out this vegetable so that’s why we toss it in the sauce towardsthe end to rehydrate them and bring them to life.
5. If you have the time to do so, preheat the baking tray in the oven while you preheat the oven. When you add Brussels sprouts to a hot tray, they’ll crisp up and caramelize a lot better just like when making a steak.
And that’s it!
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Roasted Brussels Sprouts
Let's learn how to turn a bitter vegetable into a beautiful caramelized Brussel sprout exploding with so much flavor! If you don't like Brussel sprouts, you're just not making them right and after this recipe, it's guaranteed you'll be hooked to their flavor.
- 1 pound Brussels sprouts stem removed and cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper more to aste
- 2 tablespoons unsalted butter
- 1/2 tablespoon garlic finely minced
- 1/2 to 1 teaspoon red pepper flakes
- 1 to 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- Preheat oven to 425°F.
- Trim the stem off the brussels sprouts and cut in half. Make sure to cut them all into equal sizes so they cook evenly.
- Toss them with olive oil, salt, smoked paprika, and black pepper.
- Lay them face down on a baking sheet. (Pro-tip, if you preheat the pan so it's hot and then add the brussels sprouts, they crispy up even better)
- Pop in the oven to roast for 15 minutes.
- While they are roasting, heat a pan over medium heat. Add the butter, garlic, honey, red pepper flakes, and balsamic vinegar. Mix together and simmer for about 1 to 2 minutes.
- Take the brussels out of the oven quickly and pour the sauce over and mix them around. Pop back in the oven to cook for 3 minutes more. Another option is to just cook them fully in the oven and then toss them in the sauce after for an even stronger flavor!
- Once out of the oven, garnish with lots of freshly grated parmesan and enjoy.