Roasted Brussels Sprouts Recipe
Roasted Brussels Sprouts are an oven-roasted vegetable dish made with fresh sprouts, olive oil, dried herbs, salt, and pepper. The sprouts are cut evenly and roasted at high heat until tender and browned. This cooking method improves flavor and texture. It works as a simple side dish for Indian and Western meals.
Servings: 2
Calories: 189kcal
Ingredients
- 300 grams or 0.66 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ⅛ to ¼ teaspoon crushed black pepper
- ¼ teaspoon fine sea salt
Instructions
Preparation
- Preheat the oven to 200°C (390°F) for about 20 minutes so it is fully hot before roasting.
- Rinse the Brussels sprouts well under running water and pat them completely dry with a kitchen towel. Moisture on the surface can prevent proper browning. If using very fresh or organic sprouts, soak them in salted water for 10 to 15 minutes, then rinse and dry thoroughly.
- Trim off and discard the hard stalk end from each sprout. Halve medium-sized sprouts and quarter larger ones so they are similar in size. Smaller sprouts can be left whole.
- Transfer the prepared sprouts to an oven-safe roasting pan or baking tray.
- Add olive oil, dried herbs, salt, and black pepper. Mix and toss well so that the sprouts are evenly coated with the olive oil, herbs and seasonings.
Make Roasted Brussels Sprouts
- Spread the sprouts in a single layer on the tray without overcrowding. Keep a bit of space between the sprouts.
- Place the tray in the preheated oven and roast at 200°C (390°F) for 30 to 35 minutes or until the sprouts are browned at the edges and tender from inside.
- Halfway through roasting, after 15 to 20 minutes, carefully remove the tray using oven mittens and turn the sprouts using a spatula.
- Return the tray to the oven and continue roasting for 15 minutes or until the Brussels Sprouts are tender and browned at the edges.
- Remove from the oven and serve hot or warm.
Serving Suggestions & Storage
- Serve the Roasted Brussels Sprouts as a simple side with rice dishes, pasta, soup, salad, grilled tofu or veggies, or roasted potatoes. They can be enjoyed hot or warm.
- Store leftovers in an airtight container in the refrigerator for up to one day. Reheat in a pan or oven until warm before serving.
Notes
- If using organic or farm-fresh Brussels sprouts, soak them in salted water for 10 to 15 minutes to remove any insects, then rinse well.
- Make sure the sprouts are completely dry before roasting.
- Cut the sprouts evenly so they roast at the same pace and cook evenly.
- Do not overcrowd the tray, or the sprouts will steam.
- Turning midway helps with even browning.
- You can vary the dried herbs based on preference.
- Cheese can be added if you like. Sprinkle grated Parmesan, pecorino, or cheddar over the sprouts during the last few minutes of roasting.
- This Roasted Brussels Sprouts recipe can be easily scaled up to make for more servings.
Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 329mg | Potassium: 590mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1140IU | Vitamin B1 (Thiamine): 0.2mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.3mg | Vitamin C: 128mg | Vitamin E: 3mg | Vitamin K: 279µg | Calcium: 70mg | Vitamin B9 (Folate): 92µg | Iron: 2mg | Magnesium: 36mg | Phosphorus: 104mg | Zinc: 1mg
