Roasted Brussels Sprouts Recipe

If you’re looking to elevate your vegetable game, this recipe for Roasted Brussels Sprouts is an absolute must-try. Bursting with flavor, color, and texture, these crispy-edged Brussels sprouts paired with sweet bell peppers and tender shallots come together to create a dish that is both comforting and exciting. The roasting process brings out the natural sweetness and deepens the complexity of flavors, balanced perfectly by a splash of tangy balsamic vinegar. Whether you’re a longtime fan of Brussels sprouts or just curious to see what all the fuss is about, this recipe will quickly become a beloved favorite in your kitchen.

Ingredients You’ll Need

The beauty of this Roasted Brussels Sprouts recipe lies in its simplicity, highlighting a handful of fresh ingredients that work harmoniously together. Each component is essential—not just for flavor but also for texture and a vibrant, appetizing look on your plate.

• 3 pints Brussels sprouts: Trimmed and halved, these create that perfect crispy edge when roasted.
• 2 large shallots: Sliced thinly, they add a subtle sweetness and delicate aroma.
• 2 red or orange bell peppers: Chopped into 2-inch chunks, their bright color and juicy bite balance the earthiness of the sprouts.
• 2 teaspoons balsamic vinegar: A splash at the end that adds a tangy depth and a hint of sweetness.
• Coarse salt and ground pepper: To season and enhance all the natural flavors.
• Olive oil or melted coconut oil: Used to lightly coat the vegetables for roasting and to achieve that golden, caramelized finish.

How to Make Roasted Brussels Sprouts

Step 1: Preheat Your Oven

Start by heating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This high temperature is key to getting your Brussels sprouts beautifully browned and crispy on the outside while keeping them tender inside. Don’t rush this step—an oven that’s properly preheated ensures even roasting and delightful caramelization.

Step 2: Toss the Vegetables With Oil and Seasoning

Place the halved Brussels sprouts, chunks of bell pepper, and sliced shallots into a large bowl. Drizzle with 3 to 4 tablespoons of your chosen oil—olive or coconut—and toss everything well, ensuring every piece is lightly coated. Adding oil is crucial because it promotes browning and prevents sticking. Once evenly coated, spread the vegetables out on a rimmed baking sheet in a single layer to allow maximum heat contact. Finish by sprinkling generously with coarse salt and freshly ground black pepper for balanced seasoning.

Step 3: Roast and Stir for Maximum Crispness

Pop the baking sheet into the oven and let the vegetables roast undisturbed for about 15 minutes. This first stint helps them start to brown and develop flavor. After 15 minutes, give everything a gentle but thorough stir to ensure even cooking and color. Return the pan to the oven and roast for another 15 to 20 minutes, or until the Brussels sprouts and peppers show lovely caramelization and a tender bite. Watching these veggies transform is a true joy—they gradually soften while edges turn crispy and golden, creating irresistible texture contrasts.

Step 4: Finish With Balsamic and Serve

Remove the pan from the oven and immediately drizzle the balsamic vinegar over the hot veggies. The acidity brightens the dish and highlights the roasted flavors in a surprising, delicious way. Give everything one last gentle toss to distribute the vinegar and serve the Roasted Brussels Sprouts immediately for the best taste and texture.

How to Serve Roasted Brussels Sprouts

Garnishes

Adding a thoughtful garnish can elevate your Roasted Brussels Sprouts to an elegant appetizer or side. Try sprinkling toasted pine nuts or chopped toasted almonds for a nutty crunch. Fresh herbs like chopped parsley or thyme bring a burst of color and fresh aroma. For a hint of indulgence, a little shaved Parmesan or a drizzle of honey can add delightful contrast.

Side Dishes

Roasted Brussels sprouts pair beautifully with a variety of mains. Serve alongside roasted chicken or pork for a comforting dinner. They also complement rich dishes like creamy risotto or mashed potatoes perfectly, providing a fresh, crisp counterpoint. If you’re aiming for a plant-based feast, pair them with a hearty grain bowl featuring quinoa, roasted squash, and a zesty tahini dressing for a meal that bursts with texture and flavor.

Creative Ways to Present

For a lively presentation, layer your Roasted Brussels Sprouts with caramelized onions and crispy bacon in a warm serving dish. Or create a festive salad by tossing the sprouts with dried cranberries, crumbled goat cheese, and chopped pecans, adding a splash of lemon vinaigrette. This dish also works wonderfully tossed into pasta or grain salads, adding a sophisticated roasted element that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though that’s never guaranteed), store them in an airtight container in the refrigerator for up to 3 days. To keep that crisp texture, let the sprouts cool completely before refrigerating and avoid stacking too thickly inside the container.

Freezing

Freezing roasted Brussels sprouts is possible but they may lose some crispness after thawing. If you plan to freeze, spread cooled sprouts on a baking sheet first to flash freeze, then transfer to a freezer-safe bag or container. They will keep for up to 2 months, and though softer upon reheating, they’re still delicious tossed into soups or casseroles.

Reheating

For best texture when reheating, warm your Roasted Brussels Sprouts in a hot oven or toaster oven at 400 degrees Fahrenheit for about 5-7 minutes. This helps refresh the crisp edges. Avoid the microwave if possible, as it tends to make them soggy and dulls their wonderful roasted flavor.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are best for roasting because of their texture and flavor, you can use frozen if needed. Just make sure to thaw and pat them dry really well to avoid excess moisture, which can prevent proper browning.

What’s the difference between Brussels sprouts roasted with and without balsamic vinegar?

The balsamic vinegar adds a sweet-tart finish that brightens the caramelized flavors of the roasted vegetables. Without it, the dish will still be tasty but a bit less complex and vibrant.

Can I add other vegetables to this dish?

Absolutely! Roasted Brussels sprouts pair well with root vegetables like carrots or parsnips, or even mushrooms. Just adjust the size of the pieces so everything cooks evenly.

How do I make sure my Brussels sprouts come out crispy, not mushy?

Using a high oven temperature, spacing the sprouts out on the pan, and not overcrowding are all key for crispiness. Also, dry your sprouts well after washing and coat them evenly with oil before roasting.

Is roasting better than steaming or boiling Brussels sprouts?

Roasting enhances the natural sugars in Brussels sprouts, resulting in a nutty, caramelized flavor that steaming or boiling can’t match. It also preserves a pleasant texture with crispy edges rather than a soft, mushy bite.

Final Thoughts

I hope you feel inspired to try this wonderful Roasted Brussels Sprouts recipe soon because it truly showcases just how delicious and versatile Brussels sprouts can be. Simple ingredients, straightforward steps, and that magical roasting process all come together to create a dish your family and friends will love time and time again. Once you make these, I’m sure they’ll become a staple on your dinner table too!

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