Introduction
Oven-roasted Brussels Sprouts are a classic side dish or healthy snack, perfect for weeknight dinners, holiday meals, or gatherings. These tender, crispy sprouts, infused with savory olive oil and seasonings, deliver a nutty, caramelized flavor with a delightful texture. Presented on a white ceramic platter, optionally garnished with grated Parmesan or fresh parsley, this Oven Roasted Brussels Sprouts recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a simple roasting method that is adaptable for dietary preferences and ideal for home cooks seeking a crowd-pleasing vegetable dish that brings wholesome charm to any occasion.
Ingredients
For the Roasted Brussels Sprouts:
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional, for depth)
For Serving:
- Optional: Grated Parmesan, fresh parsley
- Suggested Accompaniments: Roasted chicken, grilled steak, mashed potatoes
- Suggested Pairings: Sparkling water, white wine
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Baking sheet, parchment paper or aluminum foil, mixing bowl, spatula, measuring spoons
Step-by-Step Process
- Preheat Oven and Prepare: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and halve them. Remove any yellowed outer leaves. Place in a large mixing bowl.
- Season Sprouts: Drizzle olive oil over the Brussels sprouts. In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika (if using). Taste a pinch of the seasoning mix and adjust with a touch of salt or paprika for balanced flavor. Sprinkle seasoning over the sprouts and toss to coat evenly.
- Roast Sprouts: Spread Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for maximum crispiness. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
- Serve: Transfer Roasted Brussels Sprouts to a white ceramic platter. Optionally garnish with grated Parmesan or chopped fresh parsley. Serve with roasted chicken, grilled steak, mashed potatoes, sparkling water, or white wine.
Tips for Better Oven-Roasted Brussels Sprouts
- Trim and halve sprouts evenly for consistent roasting.
- Taste the seasoning mix before coating to balance savory and smoky flavors; adjust cautiously.
- Spread sprouts in a single layer without overcrowding to ensure crispiness.
- Place cut-side down for caramelized, crispy edges.
- Present on a white ceramic platter to highlight the golden sprouts and garnishes.
- Make ahead: Trim and season sprouts up to one day in advance; refrigerate until ready to roast.
- For extra crispiness, increase oven temperature to 450°F for the last 3–5 minutes.
- Enhance aesthetic: Garnish with Parmesan or parsley on a white ceramic platter for a vibrant, fresh look.
Variations and Customization
- Gluten-Free Roasted Brussels Sprouts: Naturally gluten-free; ensure spices are gluten-free.
- Vegan Roasted Brussels Sprouts: Omit Parmesan or use vegan Parmesan.
- Low-Sodium Roasted Brussels Sprouts: Reduce salt to 1/2 tsp or use a salt-free seasoning blend.
- Spicy Roasted Brussels Sprouts: Add 1/4 tsp red pepper flakes or cayenne pepper to the seasoning.
- Balsamic Roasted Brussels Sprouts: Drizzle with 1 tbsp balsamic vinegar before roasting.
- Garlic Parmesan Roasted Brussels Sprouts: Add 2 minced garlic cloves to the seasoning and sprinkle with 2 tbsp Parmesan before roasting.
- Maple Roasted Brussels Sprouts: Add 1 tbsp maple syrup to the olive oil for a sweet-savory twist.
- Bacon Roasted Brussels Sprouts: Toss with 1/4 cup cooked, crumbled bacon before serving (roast bacon separately).
Storage and Serving Tips
- Store roasted Brussels sprouts in an airtight container in the fridge for up to 4 days; reheat in the oven at 375°F for 5–7 minutes to restore crispiness.
- Freeze-roasted sprouts in a freezer-safe container for up to 2 months; thaw in the fridge and reheat in the oven, though texture may soften.
- Serve warm for the best flavor and crispy texture.
- Use as a side dish for meats or a healthy snack.
- Pair with sparkling water or white wine to complement the nutty, savory flavors.
- Present on a white ceramic platter with garnishes for an appetizing, vibrant charm.
Nutritional Information
Based on 4 servings (1 cup each):
- Calories: 140 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 14g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 5g
- Vitamin A: 20% Daily Value
- Vitamin C: 130% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~160mg). High in fiber and vitamin C; enjoy with protein for balance.
Conclusion
This oven-roasted Brussels Sprouts recipe delivers a crispy, flavorful side dish perfect for any occasion, transforming simple ingredients into a wholesome classic. Its quick preparation and vibrant presentation make it a favorite. The nutty, caramelized sprouts delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing versatility.
Oven Roasted Brussels Sprouts Recipe: Crispy and Flavorful
Ingredients
- 1 ½ lbs Brussels sprouts trimmed and halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika optional
- Optional: Grated Parmesan fresh parsley
- Suggested Pairings: Sparkling water roasted chicken
Instructions
- Preheat oven to 425°F; line baking sheet with parchment.
- Trim and halve Brussels sprouts.
- Mix seasonings; taste and adjust; toss sprouts with oil and seasoning.
- Roast 20–25 min, flipping halfway, until golden.
- Serve on a white ceramic platter with Parmesan, parsley, water, and chicken.
Notes
- Place cut-side down for crispiness.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a balsamic or bacon variation.
- Pair with steak.
