Brussels sprouts, named after the Belgian city of Brussels, have been around since the 13th century and are believed to have made their way to the United States with French settlers. Once upon a time, these petite cabbages were the unloved side dish at many a dinner table, notorious for being overcooked and under-seasoned.
But times have changed, and roasted Brussels sprouts have gone from reviled to revered. Roasting is a simple and transformative cooking technique, turning the sprouts’ natural sugars into a sweet and caramelized delight. These crisp and golden nuggets are the perfect side dish to any meal, proving that with the right touch, Brussels sprouts can be something to look forward to.
So, let’s venture into my kitchen today to make some utterly delicious, roasted Brussels sprouts.
Brussel Sprouts RecipesCourse: SidesDifficulty: Easy
Roasted Brussels sprouts are incredibly versatile. You can jazz them up with some crumbled bacon, add some heat with a sprinkle of chili flakes, or even toss in some toasted almonds for a bit of crunch. The possibilities are as endless as they are delicious!
Remember, folks, the best meals are made with love, laughter, and a generous sprinkle of creativity. So, don’t be afraid to experiment and make these Roasted Brussels Sprouts your own! Happy cooking!
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
4 garlic cloves, minced
Salt and black pepper to taste
1 tablespoon balsamic vinegar
Zest of 1 lemon
- Preheat your oven to 425°F (220°C).
- Rinse your Brussels sprouts under cool water, trim the ends and remove any yellow or damaged outer leaves. Cut each sprout in half.
- Place the sprouts in a bowl, add in the olive oil, minced garlic, salt, and black pepper. Toss until they are evenly coated.
- Arrange the sprouts in a single layer on a baking sheet. Ensure they have enough room to roast and not just steam – this is the key to getting a good, caramelized char.
- Roast in the preheated oven for about 20-25 minutes, until the sprouts are tender on the inside and crispy on the outside. Shake the pan or stir the sprouts every 10 minutes for even roasting.
- After removing from the oven, immediately drizzle with balsamic vinegar and sprinkle lemon zest over the sprouts. Toss lightly to combine.
- Serve hot as a side dish with your preferred main course.