Roasted Brussels Sprouts

This recipe, passed down from my mother, might strike you as unusual, but it yields surprisingly delicious and incredibly easy-to-make Brussels sprouts. The goal is to achieve a rich, brown exterior with a touch of black when they're fully cooked. Any leftovers can be reheated or enjoyed straight from the fridge. These Brussels sprouts somehow manage to deliver both sweet and salty flavors simultaneously!

Roasted Brussels sprouts are a delightful side dish, boasting a satisfying crunch, smoky undertones, and a subtle sweetness that's always a crowd-pleaser. This straightforward, 4-ingredient recipe complements a variety of proteins and can be tailored to suit diverse palates.

With just an oven, some salt, pepper, olive oil, and Brussels sprouts, you have all you need to create perfectly caramelized veggies bursting with vibrant flavors. Learn the art of oven-roasted Brussels sprouts from this recipe, celebrated with thousands of 5-star reviews.

How to Roast Brussels Sprouts?

Transforming Brussels sprouts in the oven is a quick and reliable method for crafting a memorable dinner. Begin by preheating your oven to 400 degrees F, then focus on the preparation.

Start by carefully trimming off the stem (the small nub at the bottom, if still attached) and discarding any tough or discolored outer leaves. Give the sprouts a gentle wash and thorough drying before tossing them in olive oil and seasonings. Arrange the Brussels sprouts on a lined baking sheet, ensuring they're in a single layer for even cooking.

Roasting Time for Brussels Sprouts:

In approximately 30 minutes, your roasted Brussels sprouts will reach a delightful, deep-brown perfection. Keep an eye on the roasting progress and lower the heat if they brown too quickly. The outcome will be a satisfyingly crisp and mildly salty bite that you'll crave repeatedly.

Roasting Frozen Brussels Sprouts:

No fresh produce available? No worries. Prepare frozen Brussels sprouts just as you would in the standard recipe. Coat them in oil, seasonings, and bake until they acquire a beautiful seared, fork-tender texture. No need to thaw, which saves you precious time in the kitchen.

*RECIPE*

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