Roasted Brussels Sprouts Recipes

Brussels sprouts are healthful and delicious when properly prepared. You can cook them whole or cut in half, in the oven or on the stovetop. There are a variety of different ways to season them. These tasty recipes are sure to be a hit, even with people who have tried and not liked boiled or steamed Brussels sprouts.

Roasted Brussels Sprouts Recipe

Approximately 4 servings.

Ingredients

• 1 pound fresh Brussels sprouts
• 2 tablespoons light olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Trim Brussels sprouts, removing any yellowed leaves.
3. Toss sprouts with olive oil, salt, and pepper
4. Place seasoned sprouts in a roasting pan in a single layer.
5. Roast for approximately 40 minutes, tossing the sprouts about every 10 minutes for even cooking.

Note: The Brussels sprouts should be browned and easy to cut with a knife and fork. If they are not, cook them a bit longer, checking every five minutes.

Seared Balsamic Brussels Sprouts

Ingredients

• 1 pound fresh Brussels sprouts
• 3 tablespoons extra virgin olive oil
• 2 cloves minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup balsamic vinegar

Instructions

1. Trim Brussels sprouts, removing any yellowed leaves.
2. Cut each Brussels sprout in half.
3. Heat olive oil in a skillet over medium heat.
4. Add garlic, cooking for a minute or two.
5. Place sprouts in skillet, stirring to coat with the oil and garlic mixture.
6. Cook 20 - 25 minutes until sprouts are tender and browned.
7. Remove from heat.
8. Pour balsamic vinegar over sprouts, stirring to coat.
9. Sprinkle sea salt and cracked pepper over the top, then toss again to distribute the salt and pepper.

Variations

You can reverse the cooking methods for these two recipes, preparing the first one on the stove and the second in the oven. If you do:

• Adjust the cooking time based on whether you use whole Brussels sprouts or ones that have been cut in half. You can expect it to take twice as long to cook whole ones versus those that have been halved whether you use the oven or the stove.
• If you cook the balsamic version in the oven, cook the sprouts first, then return them to the oven for 3 - 5 minutes after adding the balsamic vinegar, salt and pepper.
• Feel free to add other seasonings. Herbs de Provence is a good option, as is standard Italian seasoning or any of your other favorite spices.
• If you like veggies with quite a bit of kick, consider stirring in a bit of Sriracha sauce prior to serving. Go easy - a little goes a long way. Start with about a tablespoon for a full recipe of sprouts and adjust amount to suit your taste.
• Stir in additional items to enhance the flavor, such as crispy bacon bits, dried cranberries, or toasted pine nuts.
• Substitute butter for half of the olive oil to alter the flavor profile.

Serving Suggestions

Brussels sprouts are hearty enough for everyday dinners and fancy enough for special occasions, such as a Christmas buffet or Easter dinner. Both of these dishes work well as side dishes for just about any entrée that would pair well with a great vegetable. Particularly tasty pairings include:

• Serve with New York Strip steak (or another cut if you prefer) and loaded mashed or baked potatoes.
• Pair with Beef Wellington and serve with a few other tasty vegetables and starches that go well with this elegant main course.
• Create a feast by preparing one of these recipes to serve with roast turkey and cranberry rice.

Storage Tips

Cooked Brussels sprouts will keep in the refrigerator for up to 7 days. Store in a tightly covered storage container, ideally one that is glass. Brussels sprouts have a strong flavor and scent, so plastic may carry residual odor f you use it to store these dishes.