Roasted Brussels Sprouts
These roasted brussels sprouts are heavenly! Seasoned perfectly and roasted until golden brown and tender, these sprouts will not last long on any table. The key to making them oh so delicious is using enough olive oil (which helps to keep them juicy), enhancing their flavor with just the right amount of seasonings, adding a big splash of rice vinegar to brighten up their flavor, and to roast them cut-side down for maximum browning. The finished recipe leaves you with deeply flavorful and beautifully tender roasted brussels sprouts that you will not be able to stop eating.
INGREDIENTS FOR ROASTED BRUSSELS SPROUTS
The ingredients for these roasted brussels sprouts are quite simple and I bet you have most of them on hand. Let’s review:
Brussels sprouts: You will need one pound of fresh brussels. I like to find larger onces that are firm and bright green but if you can only find some that are riff-raffy, feel free to remove the outer leaves until they look nice.
Olive oil: This is very important as it will help to keep the brussels juicy and moist once roasted. This will also help them to turn that gorgeous golden brown color we are looking for!
Rice vinegar: This zippy acid helps to brighten up the final roasted brussels sprouts and also excite your tastebuds, making your mouth water while eating them which makes them taste their best. This is my favorite brand.
Nutritional yeast: Although you can skip this ingredient, please don’t. This magical seasoning has umami which enhances the taste of the sprouts in a big way. You can swap this out for a splash of tamari if you’d like.
Garlic powder: A little bit of garlic powder offers just the right amount of added flavor for these roasted brussels sprouts.
Crushed Red Pepper Flakes: For an added kick, a find that just a pinch or two of these flakes helps to liven the sprouts up with a little heat.
Black Pepper: Freshly cracked black pepper offers the perfect hit of spice. I like a lot but use as much as you are comfortable with.
Sea salt: I like to use a coarser sea salt for these roasted brussels sprouts, which adds a crunchy texture.
TRICK FOR MAKING THE BEST ROASTED BRUSSELS SPROUTS
The biggest trick for making the best roasted brussels sprouts is to halve them and then roast them CUT-SIDE DOWN. This allows for all of the exposed layers of leaves to carmalize and become super golden brown. This creates a lovely nutty, rich flavor. The other thing I will mention is that you can really push the browning with brussels sprouts—they can handle it without becoming too bitter. Basically, the darker the color, the more flavor you will achieve!
ENJOY THESE ROASTED BRUSSELS SPROUTS
Once the roasted brussels sprouts are golden in color and crisp, you are ready to eat! Feel free to enjoy them as is or sprinkle them with some additional flaky salt. You can also shower them with freshly chopped herbs or a squeeze of fresh lemon juice but to be completely honest, they don’t need it! I hope that you enjoy this recipe and please let me know if you try them in the comment section. Lastly, below are some commonly asked questions to help you to better make this recipe.
Warmly,
Timothy
FAQs FOR THIS RECIPE:
Yes! And I love them this way. That said, you will not achieve as much browning as you do when you cook them cut-side down. They will still be delicious but not quite the same in texture or flavor.
These roasted brussels sprouts are completely gluten free, soy free, and nut free.
If you are looking to get a head start with these, my suggestion would be to prepare the brussels and to season them. Then you can store them in a container in the fridge until ready to roast. You can also make the full recipe and then reheat them at a later time, if you’d like.
If you have a cast-iron skillet, that works nicely for these roasted brussels sprouts. You could also use a baking dish if that is all you have.
This is tough because I can eat the whole batch to myself in one sitting…ha! But as a vegetable side that is a part of a meal, I think you can get 2-4 servings out of this recipe. You can also easily double it!
IF YOU LIKE THIS RECIPE, TRY THESE OTHER SIDES:
Roasted Delicata Squash
Roasted Green Beans
Roasted Carrots
Roasted Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon nutritional yeast
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 2 big pinches sea salt, ideally coarse or flaky
- Few cracks black pepper, plus more if desired
- Pinch garlic powder
- Pinch red pepper flakes
Instructions
- Prepare the oven: Place a rack in the center of the oven and preheat to 450°F. Line a large baking sheet with parchment paper and set aside.
- Prepare the brussels: Remove the tough bottoms and any suspicious outer leaves. Cut them in half and trasnfer to the baking sheet.
- Season the brussels: Directly over the brussels, add the nutritional yeast, rice vinegar, olive oil, sea salt, black pepper, garlic powder, and red pepper flakes. Using your hands, mix very well and then place the brussels cut-side down, spacing them out to encourage browning.
- Roast the brussels: Roast for 15-20 minutes, or until deeply golden-brown and crisp. Taste one and add more salt, if desired. Enjoy!
Every recipe from Timothy is a gift to the world, and each bite produced is a gift for yourself.
David! What an amazing comment to read. I really appreciate you being here and for the kind words. Happy holidays!