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    Home » Recipes » Christmas Recipes

    Easy Roasted Brussels Sprouts

    Published: Oct 23, 2012 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 9 Comments

    8496 shares
    Jump to Recipe Print Recipe

    My little cabbage might be a French term of endearment, but many people are not in love with the little mini-cabbages called Brussels sprouts - until they have them oven roasted. Roasting brings out the wonderful, nutty flavor of Brussels sprouts and turns many into fans. Best, it takes about 20 minutes to roast them. Once you love them, try these lemon thyme Brussels too.

    Roasted Brussels Sprouts|AFoodCentricLife.com

    Easy Roasted Brussels Sprouts

    Brussels sprouts are a wonderful vegetable, so it always amazes me how much people dislike them. My guess is they’ve had them overcooked, which makes them gray and strong tasting. Cooked like that I wouldn’t eat them either!

    Properly cooked, Brussels sprouts are terrific with roast chicken, roast turkey or as part of a vegetarian dinner. They are also a great side dish for holiday feasts, like Thanksgiving and Christmas. Roasting Brussels sprouts is a great technique for several reasons. It’s easy, its hands-off, which allows you to focus on other tasks, and it caramelizes them, bringing out their nutty flavor.

    brussels sprouts | afoodcentriclife.com
    Trimming Brussels sprouts for cooking.

    What Are Brussels Sprouts?

    Nutritionally, Brussels sprouts are a member of the same family as cabbage, broccoli and cauliflower – the brassica or cruciferous family of vegetables. They deliver vitamin C, soluble fiber and have cancer-fighting properties, so Brussels sprouts are a good thing to add to your diet.

    How To Buy Brussels Sprouts

    When buying Brussels sprouts, I go for the medium to larger size. Choose bright green heads with no brown or withered edges. The heads should feel firm and fairly hard, not soft, and have no yellow or black spots (often signs of age or mold).

    I prefer to buy loose Brussels sprouts (versus packages) so I can choose them individually for size and freshness. I don’t buy the stalks, because the sprouts are all different sizes. Different sizes mean some will roast faster than others. Consistent size means consistent  roasting and even results.

    Brussels Sprouts Ready for the Oven

    How to Prep Brussels Sprouts

    To prep Brussels sprouts, trim off the root end with a sharp paring knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.

    How to Roast Brussels Sprouts

    Place trimmed Brussels sprouts in a bowl and toss with the oil to evenly coat, then lay them flat, cut side down, on the baking sheet lined with parchment. Sprinkle with salt, pepper, garlic and fresh thyme, then roast. In my oven it takes about 20 minutes. As ovens vary, check yours a minute or two before then and continue if needed.

    The Brussels sprouts will be browned and tender when pierced with a sharp paring knife. To serve, sprinkle with pine nuts, lemon zest or a drizzle of Balsamic syrup to bring out their sweetness. A little Parmesan is good too.

    Other links:

    Brussels sprouts are wonderful served with whole roast chicken or roast chicken breasts. They are also a great side dish for Thanksgiving with roast turkey. If desired, serve along side mashed potatoes

    📖 Recipe

    Roasted Brussels Sprouts|AFoodCentricLife.com

    Easy Roasted Brussels Sprouts

    Sally Cameron
    These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It’s available everywhere these days on the aisle where you find foil and storage supplies.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish, vegetables
    Cuisine American
    Servings 4
    Calories 207 kcal

    Equipment

    • Sheet tray
    • Parchment or foil

    Ingredients
      

    • 1 ½ - 1 ¾ pounds fresh Brussels sprouts
    • 1 ½ tablespoons olive oil
    • 1 tablespoon fresh chopped thyme leaves
    • â…› teaspoon salt
    • â…› teaspoon ground black pepepr
    • â…› teaspoon granulated garlic

    Garnishes (optional)

    • Balsamic syrup
    • lemon zest
    • toasted pine nuts
    • fresh chopped chives or parsley
    • grated Parmesan

    Instructions
     

    • Pre-heat oven to 400 degrees. Line a half-sheet rimmed baking sheet with parchment paper or foil. Trim the root end off of each Brussels sprout.
    • Place trimmed Brussels sprouts in a bowl and toss with the oil to evenly coat, then lay them flat, cut side down, on the baking sheet lined with parchment. Sprinkle with salt, pepper, garlic and fresh thyme, then roast.
    • Roast until browned and tender when pierced with a sharp paring knife, about 20 minutes. Timing will vary depending on your ovens and the size of the sprouts. Serve drizzled with Balsamic syrup, sprinkled with lemon zest, toasted pine nuts, or grated Parmesan

    Nutrition

    Calories: 207kcalCarbohydrates: 34gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 165mgPotassium: 1446mgFiber: 14gSugar: 8gVitamin A: 2862IUVitamin C: 316mgCalcium: 162mgIron: 6mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. marla says

      November 16, 2012 at 4:55 am

      Beautiful sprouts Sally ~ linking back to this today 🙂

      Reply
    2. Karen says

      October 29, 2012 at 6:19 pm

      I loved caramelized sprouts roasted and tossed with a bit of bacon and maple syrup. Don't go "Ewwww!" Its yum!

      Reply
      • Sally says

        October 29, 2012 at 8:56 pm

        Sounds good, not crazy!

        Reply
    3. sally @ sallys baking addiction says

      October 26, 2012 at 2:39 am

      Sally! I love your name. 😉 I am obsessed with Brussels sprouts and roasting them in my favorite way to eat them. I am in love with your photos - so bright, clear and crisp! I'm glad I found you through foodgawker 🙂

      Reply
      • Sally says

        October 29, 2012 at 8:55 pm

        Thanks Sally!

        Reply
    4. Anna says

      October 24, 2012 at 10:00 pm

      The sprouts are just shining! Beautiful and delicious.

      Reply
    5. Madonna says

      October 24, 2012 at 8:13 pm

      These are really delicious roasted. I will have to try them with the balsamic syrup. One more layer of flavor. Thanks again.

      Reply
    6. Baltic Maid says

      October 24, 2012 at 7:28 pm

      I love Brussels sprouts but roasted ones are really one of my favourite way of preparing them. Yours look delicious!

      Reply
    7. Neena66 says

      October 24, 2012 at 5:28 pm

      I happen to love Brussel Sprouts! I'm def going to try this recipe! Thanks for sharing:)

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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