Roasted Brussels Sprouts are an easy, flavorful side packed with essential nutrients!
You might remember hating Brussels sprouts when you were a kid (or maybe you have a few little ones of your own who’d rather eat anything else). I was a kid who hated eating Brussels sprouts, with their slight pungency and the texture of a whole head of cabbage. That is… until I found out why I hated them. It turns out, frozen vegetables often instruct on the package that you steam them right in the bag. This results in soggy vegetables with little flavor.
Now, don’t get me wrong. We at FFF love our frozen fruits and vegetables! But steaming, while it is an efficient method of cooking, doesn’t do much else. You’re far better off roasting your frozen vegetables. You get truly incredible flavors and textures when you allow your vegetables to truly embrace the heat. Whether you’re sautéing them in a pan, grilling them over an open flame, or roasting them, every vegetable tastes far better with a kiss of char!
Brussels sprouts are no different. Popping them into the oven gives your sprouts a delicious flavor and sumptuous texture that just can’t be beaten. So, elevate your Brussels sprouts by giving them the oven-roasted treatment! Infuse them with your favorite flavors, from freshly minced garlic to balsamic vinegar, and you will soon wonder why you ever turned your nose up at these little cabbages.
Are Roasted Brussels Sprouts Healthy?
Brussels sprouts are incredibly healthy. Packed with vitamin C, vitamin K, and folate, they’re a fantastic addition to your regular recipe rotation. This recipe also uses a glug of heart-healthy olive oil, packed with monounsaturated fats.
Roasted Brussels sprouts are also perfect for any specialty diet, including gluten-free, dairy-free, Paleo, keto, Whole30, and vegan.
The Maillard Reaction
We’ve all had roasted vegetables, flame-grilled steaks, and other dishes that feature flavorful heat. So why does browning your food make it taste so good? That’s the Maillard reaction at work.
When you’re applying heat directly to your food, you’re cooking the cells and tissues at the surface first. This is why the outside of your food is typically the hottest part once it comes off the grill or out of a pan. That heat breaks down the amino acids and sugars in the cells of your food and rearranges them, a process known as the Maillard reaction, and produces new, complex flavors that the modern palate craves! While the Maillard reaction is commonly associated with meat, it also applies to vegetables, as they contain sugars and amino acids.
How Do I Store Leftovers?
Roasted Brussels sprouts are easy to whip up in a jiff, but if you want to store them for later, you’re going to want to use aluminum foil. Tightly wrapped, your sprouts can last for up to 5 days in the fridge and, when you’re ready to reheat and eat, you can oven-roast them in the same foil pouch!
Serving Suggestions
Roasted Brussels sprouts bring color and life to any table, making it the perfect side dish for everything from Cauliflower And Chickpea Curry to classics like Steak With Garlic Butter Mushrooms and Cabbage Rolls. Their versatility is part of the appeal!
Recipe
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon + 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit and position a rack in the upper third part of the oven. This ensures optimal heat circulation for roasting.
- On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they're well coated. Arrange them cut-side down for a crispier texture.
- Roast in the preheated oven for 20-30 minutes. The sprouts should be dark and crispy on the outside yet tender inside. Keep an eye on them to prevent burning.
- Serve the roasted Brussels sprouts warm, seasoned with additional salt and pepper, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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