Roasted Brussels Sprouts Serving Suggestionsįirst and foremost, roasted Brussels sprouts are a delicious side dish. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.įinally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Aim for all your veggies to be a similar size so that they cook evenly. Then, slice larger sprouts in half, leaving smaller ones whole. Chop off and discard any dry or woody stems at the bottom of the sprouts. Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:įirst, trim and chop the Brussels sprouts. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them. They come out of the oven with golden brown centers and crackly, crisp outer leaves. So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. My suggestion: Heat oven to 375 and check at 30min and every 5 thereafter.How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. Had to throw it away and wife went to store to get peas to go with Salmon that was nearly ready. (My Dacor oven was recently calibrated and it was on convection). 450 degrees and my 3 lbs ($10) of B.Sprouts were nearly carbonized after 30min. Great concept - but beware of the high temps in the recipe.
I left mine in a little too long so the outsides were completely blackened, but still great and perfectly cooked inside. I cooked up bacon and tossed it in with scallions, and omitted lemon zest. Very easy! I would definitely double the amount of brussel sprouts because the amount of glaze given in this recipe is a lot - I only used half. Thanks for the tips!Īdd some balsamic vinegar and this recipe and it will improve dramatically. I am going to try to make it using your instructions for the sprouts. Oh! We had an appetizer of crispy Brussels sprouts topped with sun-dried tomatoes and crab at a wonderful French restaurant in Lancaster, Pennsylvania. We love these sweet and spicy ones in a warm gochujang–maple syrup sauce or this recipe that’s finished with lime and pistachios. Once you’ve gotten the hang of roasting sprouts, there are infinite combinations to try out. Store leftovers in an airtight container and reheat for 5 minutes at 350°.
Once they’re tender and browned, your sprouts are ready to be served or can be topped with almost anything you like: Try a spritz of fresh lemon juice, a glug of extra virgin olive oil, and a sprinkling of panko and Parmesan as an elevated side dish or finish them with a drizzle of nice balsamic vinegar for something quick, vegan, and gluten-free. (Don’t worry about keeping them cut side down.) Using high heat, spreading them out into a single layer on the pan, and tossing them occasionally also helps with that. Cutting the sprouts not only helps them cook evenly and all the way through without burning, but the extra surface area encourages more crispy, caramelized bits. And, to be honest, there’s not even that much to master.” The key is to find the right quantity, time, and temperature-and this easy recipe is our favorite way to take the guesswork out of that.īefore you start roasting, remove the outer leaves of the brussels sprouts and halve or quarter the bright green mini cabbages into pieces of roughly the same size. As cookbook author (and former BA food editor) Rick Martinez explains: “Everyone-even if you don’t cook very often-needs to master roasted vegetables. If you’re new to roasting veggies, this simple roasted brussels sprouts recipe is an excellent place to start.
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