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#Brussel sprout recipes oven how to#

But these Garlic Roasted Brussels Sprouts have so much flavor and offer the perfect texture.

This easy recipe takes a few simple ingredients and creates a mouthwatering side dish you'll be excited to serve.īrussels sprouts don't always have a great reputation because when they aren't prepared right, they can be bitter and lack flavor. By baking the Brussels sprouts on a sheet pan at a high temperature, this roasted Brussels sprouts recipe bakes up crisp, cooked, and tasty.These Garlic Roasted Brussels Sprouts are really tender and tasty. If the Brussels sprouts are packed too close together, they will steam.

Not spreading the Brussels sprouts out enough on the sheet pan.

Don’t stir your sprouts! Leaving them to cook as-is on the sheet pan gives them enough time to brown. Here, we use 4 tablespoons of oil for 2 pounds of Brussels sprouts. Fat causes crisping, instead of just cooking. You need a hot oven to brown the exterior of the Brussels sprouts.

Dress the Brussels sprouts, garnish with pomegranate seeds (if desired) and serve.

Meanwhile, make the maple cider dressing.

Toss the Brussels sprouts with olive oil, salt, and pepper, and roast on a baking sheet for about 30 minutes.

To make this roasted vegetable side dish:

This oven roasted Brussels sprouts recipe is quite straightforward, and has two main components: the roasted sprouts, and the maple cider vinaigrette.

#Brussel sprout recipes oven how to#

How to Make This Roasted Crispy Brussels Sprouts Recipe These loose leaves will bake up crispy and delicious. Throw the Brussels sprout leaves right on the roasting pan with the halved sprouts. If you left the Brussels sprouts whole, the outside would burn before the insides fully cook.Īlso: As you slice the Brussels sprouts, leaves will fall off. By halving the sprouts, you allow the Brussels sprouts insides to become tender, and the outside to brown and crisp up without burning. Brussels sprouts should be cut in half before roasting. Should Brussels Sprouts be cut before roasting? But I find that the flavor and texture are inferior to roasted Brussels sprouts, which are crispy and flavorful. This is a healthy and traditional way of preparing this winter vegetable. I avoid boiling or steaming Brussels sprouts. The best are the loose leaves that fall off, which get nice and extra crispy. Roasting sprouts in a hot oven (here, 400 degrees F) allows the vegetable to cook and soften, but also develop a nice exterior crunch. Roasted Brussels sprouts are my favorites. Brussels sprouts can be pan roasted, boiled, steamed, or baked in the oven. There are several ways to go when cooking Brussels sprouts. Cooking Brussels Sproutsīrussels sprouts can be eaten raw, as in a salad, or cooked. Loaded with vitamins C and K (among others), Brussels sprouts also contain lots of fiber and antioxidants, combat inflammation, and contain omega-3 fatty acids. Yes! Brussels sprouts are extremely healthy. Crispy on the outside, soft on the inside, and browned to caramel-y goodness and tossed with a cider and maple syrup dressing, this recipe turns Brussels sprouts into a centerpiece vegetable dish. Oddly reminiscent of hard, tiny cabbages (which they kind-of are) and too-often boiled to a sulfurous mush, Brussels sprouts may look, well, depressing.īut roasting Brussels sprouts changes the game.īaked Brussels sprouts, when done right, taste like a completely different vegetable. Meet This Oven-Roasted Brussels Sprouts Recipeīrussels sprouts often get a bad rap.

Crispy on the outside, soft in the middle, and glazed with a sweet and tangy cider-maple dressing. Let’s get right to it: This is a stunning, and delicious, roasted Brussels sprouts recipe.