Roasted Brussel sprouts are super quick to prep, healthy, and the most delicious side dish. And best of all, they aren't mushy!
Are there certain foods that you just completely loathed as a kid? I have a few, but top of the list were beets and Brussel sprouts. I avoided Brussel sprouts like the plague until I few years ago and now they are a regular at our table. Funny how your palate matures as times goes on right!?
Roasted Brussel Sprouts
How you prepare Brussel sprouts can really make or break them. Roasting vegetables brings out such great flavor and that is particularly true with Brussel sprouts. Roasted Brussel are quick to prepare and make for a perfect side dish.
When roasted in the oven, Brussel sprouts are crisp and the outside but have a melt-in-your-mouth center. A combo that even my kids will eat. If you are on the fence about them-give roasting a try!
When are Brussel sprouts in season?
In the United States, Brussel sprouts are in season September to March. Brussel sprouts, like it’s cabbage family, do well when temperature turn a bit colder.
Should you rinse Brussel sprouts before roasting?
I rinse my Brussel sprouts in cold water as part of the prep work. It only takes a minute and sheds all the dirt and dust that might be on the vegetable.
Do you cut off the bottom of Brussels sprouts?
I trim the end of each Brussel sprout. The end has a hard, nubby piece and you don’t want to eat those. Then I remove any yellow or discolored leaves.
Why do cooked Brussel sprouts get soggy?
There is nothing worse than soggy Brussel sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.
Roasting Brussel sprouts are really easy. Prep by rinsing and trimming the ends. Then slice the Brussel sprouts in half. Arrange the Brussel sprouts on a lightly greased sheet pan but do not crowd them. They need room in order to caramelize and crisp up.
You will want to roast at a high temperature of 425 in order to get the best results. The vegetables will be done in 20-25 minutes. Roast them until they turn golden brown on the flat side. If you think you burned them, they are probably just right.
More Brussels sprouts recipes:
- Roasted Brussels Sprouts with Cranberries, Bacon, and Maple
- Simple Roasted Brussels Sprouts and Cauliflower
- Fall Salad with Apples & Bacon this has shaved raw Brussels sprouts on it, and it's awesome
Roasted Brussels Sprouts
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Diet: Gluten Free
Description
Roasted Brussel sprouts are super quick to prep, healthy, and the most delicious side dish. And best of all, they aren't mushy!
Ingredients
- 1 pound small Brussels sprouts
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- 1 tablespoon fresh lemon juice, optional
- additional salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees.
- Prep the Brussels sprouts by trimming their cut ends and then cutting them in half.
- In a large bowl, add the Brussels sprouts and drizzle the olive oil over the top. Sprinkle on salt and pepper. Toss to coat.
- Spread the veggies out on a baking sheet, flipping the Brussels sprouts over as needed so that the cut side is down.
- Bake in hot oven for 15-20 minutes until you can pierce the Brussels spouts with a fork.
- When they come out of the oven, squeeze the lemon over the top.
- Serve right away with more salt and pepper to taste.
Notes
- Don't use a baking mat or anything on your pan for this recipe, the vegetables against the metal help them to crisp up the best.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: side dish
- Method: bake
- Cuisine: American
Keywords: how to roast brussels sprouts, roasted brussels sprouts, brussels sprouts recipes, how to cook brussels sprouts
If you haven’t already, you need to give roasted Brussel sprouts a try. They are so quick, healthy, and I can pop em in my mouth like candy they taste so good!
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