Roasted Brussels Sprouts Recipe

Brussels sprouts: Small, green vegetables that resemble mini cabbages, known for their nutty flavor and crispy texture when roasted.

Olive oil: A healthy fat used to coat the Brussels sprouts and help them roast to perfection.

Salt: Enhances the natural flavors of the Brussels sprouts.

Black pepper: Adds a touch of heat and depth to the dish.

Balsamic vinegar: An optional ingredient that adds a sweet and tangy finish to the roasted Brussels sprouts.

To achieve perfectly crispy brussels sprouts, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will cause them to steam rather than roast, resulting in less caramelization and crispiness.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• brussels sprouts - Substitute with cauliflower: Cauliflower roasts well and offers a mild, nutty flavor that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the roasted vegetables.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can add a unique twist.

• black pepper - Substitute with cayenne pepper: For those who enjoy a bit of heat, cayenne pepper can add a spicy kick to the dish.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can complement the roasted vegetables.

• balsamic vinegar - Substitute with lemon juice: Lemon juice adds a fresh, acidic note that can brighten up the flavors of the dish.

• Allow the brussels sprouts to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.

• Transfer the cooled roasted brussels sprouts to an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding, which can lead to mushiness.

• Store the container in the refrigerator. Roasted vegetables can typically last up to 4 days when properly stored.

• For freezing, spread the cooled brussels sprouts on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the brussels sprouts are frozen solid.

• Transfer the frozen brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 350°F (175°C). Spread the frozen brussels sprouts on a baking sheet and roast for about 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil until warmed and slightly crispy.

• If you prefer a quicker method, use the microwave. Place the brussels sprouts in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through.

• Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet and reheat for about 10-15 minutes until they are warmed through and slightly crispy.
• Use a skillet on medium heat. Add a small amount of olive oil and toss the brussels sprouts in the pan for about 5-7 minutes, stirring occasionally, until they are heated evenly.
• For a quick method, place the brussels sprouts in a microwave-safe dish. Cover with a damp paper towel and microwave on high for 1-2 minutes. Check and stir halfway through to ensure even heating.
• If you have an air fryer, set it to 350°F (175°C). Place the brussels sprouts in the basket and heat for 3-5 minutes, shaking the basket halfway through for even reheating.
• For a stovetop steam method, place the brussels sprouts in a steamer basket over simmering water. Cover and steam for about 3-5 minutes until they are heated through.

• Oven: Used to roast the brussels sprouts at a consistent temperature of 400°F (200°C).

• Knife: Essential for trimming and halving the brussels sprouts.

• Cutting board: Provides a safe and stable surface for cutting the brussels sprouts.

• Mixing bowl: Used to toss the brussels sprouts with olive oil, salt, and pepper.

• Baking sheet: A flat surface to spread the brussels sprouts evenly for roasting.

• Spatula: Useful for shaking the pan halfway through the roasting process to ensure even cooking.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, pepper, and optional balsamic vinegar.

• Tongs: Handy for tossing the brussels sprouts in the mixing bowl and for serving after roasting.

Preheat the oven early: Start preheating your oven while you prepare the brussels sprouts to save time.

Use pre-washed sprouts: Purchase pre-washed and trimmed brussels sprouts to skip the cleaning step.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet, making cleanup faster.

Batch preparation: Double the recipe and store extra roasted brussels sprouts for quick meals later in the week.

Uniform size: Cut brussels sprouts into uniform sizes to ensure even cooking, reducing the need for constant checking.