Brussels sprouts are a cruciferous vegetable that is rich in fiber, folate, and vitamin K. It can be roasted or steamed, but I prefer to leave the outer leaves on them so they stay crunchy.
Brussels sprouts are a healthy vegetable with some beefy flavor. They’re versatile, too; it’s easy to mix up the cooking methods you use for this veggie or toss them into pasta dishes like your favorite alfredo sauce. Brussel spouts need little prep time, but they take more than one hour of oven-roasting to get tender and caramelized on top! Let’s learn how to make these beloved brassicas effortlessly in less than 45 minutes!.Roasted brussel sprouts are one of the most delicious and healthy vegetables. This recipe is easy to make and uses balsamic vinegar for a sweet and tangy flavor. Read more in detail here: roasted brussel sprouts with balsamic.
Buttery, crispy, and flavorful, these easy roasted Brussels sprouts are a must-try. This fast and simple meal is ideal for your Thanksgiving feast.
Brussels Sprouts (Broccoli) (Easy Roasted)
The recipe for Brussels Sprouts Roasted with Ease is based on an ancient family recipe.
My mother learned it from my Aunt Mickey, who prepared the most delicious buttery Brussels sprouts.
I believe hers were more braised.
Julia Child’s recipe comes to mind. Julia Child’s recipe may be found here.
She’d often offer them to guests with her famed fried chicken.
Aunt Mickey was a fantastic cook who made everything look so lovely.
I recall her exquisite individual pear salads in particular.
Greens in the bottom, followed by a gorgeous, undamaged pear, her homemade dressing, and lastly a little cheese garnish.
I recall her cooking in her kitchen, dashing back and forth from her frying pan to her stove and plating everything.
Despite her elegant attire, she always wore comfortable slippers.
She said that was her Irish way of doing things.
Another thing Mom always did was prepare a separate table for the kids.
Our table was a replica of the adult table, complete with exact place settings and a candle.
But among all the delectable dishes Grandma prepared for us, I vividly recall her Brussels Sprouts.
I’d never seen anything like them before.
I ate them one leaf munch a time, thinking of them as little cabbages.
They were buttery and creamy, and as a vegetarian lover, I thought they were ideal.
I always completed my plate, so she knew I liked them.
I’ve never been able to reproduce what she did to make those delicious Brussels Sprouts.
She presented it to my mother, who added her own touch to it.
Mom chose to roast her Brussels Sprouts instead of using my Aunts’ time-consuming recipe.
So Mom gave it to me, and I added my own spin on it.
It’s a blend of their two recipes, each of which I enjoyed in its own way.
Roasting veggies, in my opinion, lends a particular caramelization and sweetness to them that can’t be achieved by sautéing them.
As a result, unlike Aunt Mickey’s full cabbages, I cut mine in half.
Then I season them with olive oil, butter, and spices before roasting them cut side down.
Easy Roasted Brussels Sprouts brown wonderfully, and although they’re not quite as good as my Aunt Mickey’s, they’re still great.
Easy Roasted Brussels Sprouts Ingredients
- Brussels Sprouts
- Olive Oil is a kind of oil that comes from
- Salt with Garlic
Easy Roasted Brussels Sprouts Recipe
At begin, preheat your oven to 400 degrees Fahrenheit.
The Brussels should then be washed, trimmed, and removed outer leaves before being sliced in half lengthwise.
Put them on a baking sheet and bake them.
Drizzle the Brussels Sprouts with olive oil and melted butter, then season with salt & pepper.
Stir the Brussels Sprouts lightly to coat them in the olive oil, butter, and seasonings.
Bake for 20 minutes, turning each Brussels Sprout with the cut sides down.
Continue to bake for another 10 minutes, or until they are soft.
Recipes to Print
Easy Roasted Brussels Sprouts
Buttery, crispy, and flavorful, these easy roasted Brussels sprouts are a must-try. This quick and easy recipe is ideal for a holiday meal.
Time to Prepare: 10 minutes
Cooking Time: 30 minutes
Time allotted Time: 40 minutes
Dish of the Day:
Roasted Brussels Sprouts is a term used to describe roasted Brussels sprouts.
4 people servings
calorie count: 80 kcal
- Brussels Sprouts (1 pound)
- 1 tbsp. extra virgin olive oil
- 1 tbsp. melted butter
- 1/2 teaspoon salt (garlic)
- a quarter teaspoon of pepper
Preheat the oven to 400 degrees Fahrenheit.
Brussels Sprouts should be washed, trimmed, and the outer leaves removed before slicing them in half lengthwise. Place in an oven-safe pan.
Drizzle the Brussels Sprouts with olive oil and butter, then season with garlic salt and pepper.
To evenly spread the oil, butter, and spices, lightly combine all ingredients. Bake for 20 minutes with each Brussels Sprout cut side down in the oven. Continue baking for another 10 minutes after stirring.
Sodium: 319mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.6mg | Calories: 80kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Sodium: 319mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g
Braised Brussels Sprouts are another option.
Roasted Brussels Sprouts are a healthy and easy side dish. They can be roasted in the oven or on the stovetop. The recipe is simple and quick, and it’s a great way to get your kids to eat vegetables. Reference: brussel sprouts in oven.
Frequently Asked Questions
Should you rinse brussel sprouts before roasting?
A: I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
How do you roast Brussel sprouts so they are not soggy?
A: Brussel sprouts can be roasted by placing them in a hot, dry oven 375 degrees Fahrenheit for 25-30 minutes.
Why are my roasted brussel sprouts chewy?
A: That is because they are raw. You would need to cook them for a few minutes in order to be able to chew them properly.
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