Discover the magic of Roasted Brussels Sprouts, a crispy green side that transforms these little cabbages into a caramelized, flavorful delight. Perfect for autumn dinners or holiday feasts, this golden veggie roast is easy, healthy, and endlessly customizable. Create this savory sprout dish and savor the irresistible joy of crispy green sides!
Why You’ll Love Roasted Brussels Sprouts
- Crispy Perfection: Caramelized edges in a crispy green side.
- Healthy & Simple: Nutritious and easy golden veggie roast.
- Versatile: Customizable for any savory sprout dish.
- Meal Prep Friendly: Reheats well for crispy green sides.
- Crowd-Pleaser: Converts skeptics with golden veggie roasts.
Ingredients for Roasted Brussels Sprouts
Here’s what you need for this crispy green side (serves 4–6):
- 1½ lbs (680g) fresh Brussels sprouts
- 2–3 tbsp olive oil
- ¾ tsp kosher salt
- Freshly ground black pepper, to taste
- Optional add-ons:
- 1–2 tsp balsamic vinegar (post-roast)
- Drizzle of honey or maple syrup
- 2 tbsp shredded parmesan
- Pinch of red pepper flakes
Equipment
- Large bowl
- Baking sheet
- Sharp knife
- Cutting board
- Thin spatula
- Measuring spoons
Ingredient Tips
- Sprouts: Fresh and firm for robust savory sprout dishes.
- Olive Oil: Ensures crispiness in golden veggie roasts.
- Salt: Enhances flavor for crispy green sides.
- Balsamic: Adds tangy depth to savory sprout dishes.
- Parmesan: Boosts umami in golden veggie roasts.
Directions for Roasted Brussels Sprouts
Let’s make these golden veggie roasts—crisp, flavorful perfection!
Prep Sprouts
I trim the stem ends of 1½ lbs Brussels sprouts and remove yellow leaves. I slice each sprout in half lengthwise, quartering larger ones for even cooking, and place them in a large bowl for savory sprout dish prep.
Season and Toss
I drizzle 2–3 tbsp olive oil over the sprouts, sprinkle with ¾ tsp salt and black pepper, and toss to coat evenly. I arrange them cut-side down on a baking sheet for maximum browning in crispy green sides.
Roast
I preheat the oven to 425°F (220°C) and roast for 20–25 minutes, flipping halfway, until golden brown and crispy-edged for perfect golden veggie roasts.
Finish and Serve
After roasting, I optionally drizzle 1–2 tsp balsamic vinegar or sprinkle 2 tbsp parmesan for extra flavor. I serve hot for irresistible savory sprout dishes.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: ~30–35 minutes
- Servings: 4–6
- Calories: ~100–130 kcal per serving
- Macros per Serving: 10g carbs, 4g protein, 6g fat, 4g fiber
Variations for Roasted Brussels Sprouts
Try these spins on this savory sprout dish:
- Spicy Kick: Add red pepper flakes for zesty crispy green sides.
- Sweet Twist: Roast with grapes for sweet golden veggie roasts.
- Nutty Crunch: Toss with pecans, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts, for crunchy savory sprout dishes.
- Umami Boost: Drizzle soy sauce for bold crispy green sides.
- Cheesy Swap: Use feta for tangy golden veggie roasts.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store crispy green sides in an airtight container in the fridge for up to 4 days. I reheat at 375°F (190°C) in an oven or air fryer for 5–7 minutes to restore crispiness for golden veggie roasts. Freezing isn’t recommended due to texture changes in savory sprout dishes.
Serving Tips
- Presentation: Serve golden veggie roasts on a rustic platter with herbs.
- Garnish: Sprinkle parsley for savory sprout dish appeal.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or wine.
- Portion Size: ¾–1 cup per person for crispy green sides.
- Occasions: Perfect for autumn dinners, holidays, or meal prep.
FAQs About Roasted Brussels Sprouts
Here are answers to common questions about this dish:
Can I use frozen sprouts?
Yes, but fresh sprouts crisp better for golden veggie roasts.
Do I need parchment paper?
No, roasting directly on the pan maximizes crispiness for crispy green sides.
Can I make them vegan?
Omit parmesan or use nutritional yeast for savory sprout dishes.
Why aren’t they crispy?
Ensure sprouts are dry and not overcrowded for golden veggie roasts.
What pairs well?
Chicken or pasta complements crispy green sides.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Roasted Brussels Sprouts are a simple, healthy way to elevate your meals. These crispy green sides, with their caramelized edges and tender centers, shine in autumn feasts. Create this savory sprout dish and enjoy the delicious, vibrant joy of golden veggie roasts!
Roasted Brussels Sprouts
Ingredients
- 1½ lbs 680g fresh Brussels sprouts
- 2 –3 tbsp olive oil
- ¾ tsp kosher salt
- Freshly ground black pepper to taste
- Optional add-ons:
- 1 –2 tsp balsamic vinegar post-roast
- Drizzle of honey or maple syrup
- 2 tbsp shredded parmesan
- Pinch of red pepper flakes
Instructions
Prep Sprouts
- I trim the stem ends of 1½ lbs Brussels sprouts and remove yellow leaves. I slice each sprout in half lengthwise, quartering larger ones for even cooking, and place them in a large bowl for savory sprout dish prep.
Season and Toss
- I drizzle 2–3 tbsp olive oil over the sprouts, sprinkle with ¾ tsp salt and black pepper, and toss to coat evenly. I arrange them cut-side down on a baking sheet for maximum browning in crispy green sides.
Roast
- I preheat the oven to 425°F (220°C) and roast for 20–25 minutes, flipping halfway, until golden brown and crispy-edged for perfect golden veggie roasts.
Finish and Serve
- After roasting, I optionally drizzle 1–2 tsp balsamic vinegar or sprinkle 2 tbsp parmesan for extra flavor. I serve hot for irresistible savory sprout dishes.
Notes
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