Roasted Brussels Sprouts

I was never a fan of brussels sprouts because I did not know how to cook them properly and make them taste good. This all changed when my son from Calgary made these roasted brussels sprouts when he came and stayed with us. The sprouts were simply tossed in oil, salt, pepper, garlic powder, smoked paprika and flour, and then baked for 25 minutes. The sprouts came out charred, crispy and flavorful. My husband and I can’t get enough of them.  So now, every time I see brussels sprouts at the grocery store, I always buy them. It is now a staple at our house. This simple roasted brussels sprouts recipe is the perfect side dish to accompany any meat dish. It is also great on a salad or as part of a vegetable bowl. 

INGREDIENTS:

• Brussels sprouts – the main ingredient in this recipe
• Olive oil – help binds the spices and sprouts together
• Seasonings: salt, pepper, garlic powder and smoked paprika – collectively makes the sprouts taste better
• All-purpose flour – makes the sprouts crispy

HOW TO MAKE ROASTED BRUSSELS SPROUTS:

To make these roasted brussels sprouts, first clean and cut the Brussels sprouts in halves lengthwise.  Next, toss them in oil and then in salt, pepper, garlic powder and smoked paprika. Finally, toss the sprouts in flour until they are evenly coated. Place cut side down on a greased foil set on a baking pan. Bake the sprouts for 15 minutes. Then, flip them over and bake for another 10 minutes.

TIPS:

• If possible, buy brussels sprouts of the same size. This will make sure the sprouts are baked at the same time.
• Baking time may vary depending on the oven and size of the brussels sprouts. To avoid burned sprouts, keep an eye on the sprouts in the last 5 minutes of baking. Adjust baking time, if necessary.

Cooking Tips for Perfect Brussels Sprouts

To achieve the best texture, make sure to cut the Brussels sprouts evenly. This helps them cook uniformly, so you avoid some being mushy while others are too crispy. Preheating the oven is essential for getting that nice char. If you prefer extra crispiness, consider broiling them for the last few minutes of cooking. Keep an eye on them to prevent burning. Lastly, try not to overcrowd the baking pan. Give them enough space to breathe, which allows steam to escape and promotes that crispy exterior.

Serving Suggestions

Roasted Brussels sprouts are versatile and can be served in various ways. They pair wonderfully with roasted meats like chicken or beef, adding a healthy and delicious element to your meal. For a fresh twist, toss them into a mixed green salad with your favorite dressing. You could also add them to a grain bowl with quinoa or rice, topped with some feta cheese or nuts for added texture. For a unique kick, drizzle some balsamic glaze over the sprouts right before serving.

Frequently Asked Questions

What can I use instead of olive oil?

You can swap olive oil for avocado oil or melted coconut oil. Both options will still give you that nice crispiness.

How do I store leftover roasted Brussels sprouts?

Store any leftovers in an airtight container in the fridge. They should be good for about 3 to 4 days, but remember, they might lose some of that crispy texture.

Can I make these Brussels sprouts ahead of time?

You can prep the Brussels sprouts by cutting and seasoning them a few hours in advance. Just toss them in the oven when you’re ready to serve.

What can I serve with roasted Brussels sprouts?

These sprouts pair perfectly with roasted chicken, steak, or even on a hearty salad. They also work great as a side for a vegetarian meal.

What mistakes should I avoid when roasting Brussels sprouts?

Make sure to cut the Brussels sprouts into even halves for consistent cooking. Avoid overcrowding the baking pan, as this can lead to steaming instead of roasting.

Roasted Brussels Sprout

Liza Agbanlog

These roasted brussels sprouts are vegan, crispy, healthy and delicious. They are a perfect side dish to any meat dish and are easy to make.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Western

Servings 6 servings

Calories 113 kcal

Ingredients

  

1x2x3x

• 2 lbs Brussels sprouts
• 2 tbsp olive oil
• 1/2 tsp kosher salt , plus more if needed
• ¼ tsp freshly ground black pepper , plus more if needed
• 1 tsp garlic powder
• ¼ tsp smoked paprika
• 1 tbsp all-purpose flour

Instructions

 

• Preheat the oven to 450 degree F. Line a baking pan with foil and then grease the foil with vegetable oil. Set aside.
• Prepare the Brussels sprouts by giving them a good rinse and then pat them dry with kitchen towels. Remove and discard any outer leaves that are browned and then cut each sprout in half lengthwise.
• In a large bowl, toss the cut Brussels sprouts with the olive oil. Add the salt, pepper, garlic powder and smoked paprika, and toss until the sprouts are evenly coated. Sprinkle with the flour and toss again.
• Place the sprouts cut-side down on to the prepared pan. Bake for 15 minutes. Flip the sprouts over and bake the other sides for another 10 minutes or until sprouts are lightly charred and crispy. Taste and season with more salt and pepper, if needed.
• Serve as a side dish or with salad.

Nutrition

Calories: 113kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 232mgPotassium: 594mgFiber: 6gSugar: 3gVitamin A: 1181IUVitamin C: 129mgCalcium: 64mgIron: 2mg

Keyword healthy eating, vegan, vegetarian

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