Not a fan of sprouts? This delectable Roasted Brussels Sprouts Recipe is about to convince you of their culinary merit!
I didn’t learn to appreciate Brussels sprouts until my early 20s. The desire to eat or make them had been hopelessly ruined by one too many bad experiences during childhood. Overcooked Brussels sprouts, boiled into sad little balls of mush, not only taste unpleasantly bitter, but they also have a strong odor that is everything but appetizing. It wasn’t until I tried them at a friend’s house one Christmas—roasted to golden perfection—that I was sold. Unlike boiling, roasting imparts a hint of sweetness, mellowing their bitter notes, and giving them an irresistibly crisp exterior. No mush here. Just beautifully tender sprouts that pair well with all sorts of dishes.
This is not your regular roasted Brussels sprouts recipe. We are dressing them up with a hint of earthy thyme, some spicy red pepper flakes for a subtle kick, and a dash of salt and pepper. If you’re a sprouts skeptic, buckle up because this recipe is about to change your mind forever.
Delectable variations
Thyme and red pepper flakes are delicious, but that’s not the only way you can add incredible flavor to your sprouts. Here are some variations worth trying:
- Balsamic glaze: Drizzle some balsamic glaze over the sprouts as soon as they come out of the oven. The subtle tartness of the glaze pairs beautifully with the sweetness of the roasted sprouts.
- Parmesan: Yes, please! You can sprinkle some on before or after roasting. Instead of using grated cheese, you can also serve them with shavings of Parmesan.
- Honey mustard: Tossing your sprouts with a mixture of Dijon mustard, honey, olive oil, salt, and pepper creates a sweet and tangy flavor profile that’s unbeatable.
- Asian-inspired: Add some minced garlic and ginger to a mixture of soy sauce, sesame oil, and a little bit of honey for a remarkable Asian-inspired vegetable side dish. Finish with a scattering of toasted sesame seeds.
- Lemon and garlic: This one’s a no-brainer, and the flavors will pair well with most mains. Add some garlic, lemon zest, lemon juice, olive oil, salt, and pepper before roasting. Finish with a scattering of chopped flat-leaf parsley.
How do I store leftovers?
Simply let your Brussels sprouts cool before placing them in an airtight container or resealable bag. I usually keep them in the fridge for up to 3 days. I don’t recommend freezing them, as they will be rendered mushy upon thawing.
To reheat these little gems, place them on a baking sheet in the oven at 350°F for around 5 minutes, or until they’re heated through and crispy on the outside. You can also reheat them in the air fryer for a few minutes or on the stove in a skillet with some olive oil.
Serving suggestions
These roasted Brussels sprouts pair well with everything from main dishes to lunchtime grain bowls. Personally, I love them with a hearty lentil meatloaf and a simple Baked Potato topped with sour cream and chives. Those who eat meat can enjoy them with a Pan-Seared Steak and perhaps a side of Roasted Red Potatoes.
And, yes, I even crave these sprouts for brunch along with a delicious Vegetarian Breakfast Casserole!
Roasted Brussels Sprouts Recipe
Ingredients
- 1/2 pound Brussels sprouts cleaned and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sprigs fresh thyme leaves picked
- 1 teaspoon red pepper flakes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the Brussels sprouts in a large bowl and toss them with the oil, salt, pepper, thyme, and red pepper flakes.
- Transfer the seasoned sprouts to the baking sheet and roast them in the oven for 20-30 minutes, until slightly crispy, golden brown, and tender.
Leave a Comment