This side dish gets a delicious makeover with my oven-roasted Brussel sprouts recipe – packed full of flavor and a perfect way to get your veggies in this holiday season.
Clean the sprouts. To do this, rinse them in a colander or a bowl of water. Remove any of the outer leaves that look wilted or browned. Pat them dry.
Cut off the bottom of the tough stem end of each brussels sprout. Then slice the sprouts lengthwise in half using a sharp knife.
Toss the sprouts with olive oil, salt, and pepper. You can do this in a bowl or directly on the baking sheet (this saves cleaning more dishes!).
Place your brussels sprouts in a single layer on the sheet pan. Roast them in the oven at 425ºF/220ºC for about 20 minutes until they're tender. Your time might vary by a few minutes based on your oven but the sprouts are ready when they’re fork-tender.
Remove the brussels sprouts from the oven and place them in a bowl. Toss them with balsamic vinegar and maple syrup until evenly coated. Taste and adjust the spices if needed. Serve and enjoy!
How to Store
Store: Keep in the fridge in an airtight container for up to 5 days. Freeze: place them in an airtight freezer-safe container or reusable bag. If you're using a bag, get as much air out as you can before sealing it to keep them fresher. Keep in the freezer for up to 3 months. Reheat: Reheat in the oven at 375ºF/190ºC until warmed through. If you want to make them crispier, you can also reheat them in a frying pan with a little olive oil.
Notes
To add spice: drizzle them with a little chili oil before baking, or sprinkle with red pepper/chili flakes.For cheesy Brussels sprouts: you could add a sprinkling of grated mozzarella, cheddar, or parmesan cheese before roasting.Can you roast frozen Brussels sprouts? Yes. If you're using frozen brussels sprouts, thaw and shake off any excess water. Roast for 20 to 30 minutes, or until they are golden brown and crispy.Check the blog post for serving recommendations and answers to top FAQs!