From Boring to Brilliant: Mastering the Art of Irresistible Brussels Sprouts

Let’s face it—Brussels sprouts have a reputation. Often viewed as a bland vegetable that only makes an appearance during the holidays, these little green buds are often overlooked. However, this recipe transforms them from boring to brilliant! With a balance of savory flavors and a delightful crunch, roasted Brussels sprouts become the star of the table. Perfect as a side dish for festive gatherings or a healthy addition to weeknight dinners, they are vegan and gluten-free. I’m excited to share this simple yet delicious recipe with you!

Ingredients List

Brussels Sprouts: 1 pound (trimmed and halved)
Olive Oil: 2 tablespoons
Garlic: 4 cloves (minced)
Balsamic Vinegar: 2 tablespoons
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Parmesan Cheese: 1/4 cup (optional; can substitute nutritional yeast for a vegan option)

Optional Substitutions:

Oil: Avocado oil or coconut oil
Vinegar: Apple cider vinegar can be used instead of balsamic for a different flavor.

Step-by-Step Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Brussels Sprouts: Rinse the Brussels sprouts under cold water, trim the ends, and cut them in half.
Mix Ingredients: In a large bowl, combine the Brussels sprouts, olive oil, garlic, balsamic vinegar, salt, and pepper. Toss until evenly coated.
Roast: Spread the Brussels sprouts in a single layer on a Baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, stirring halfway through.
Add Cheese: If using Parmesan cheese, sprinkle it over the Brussels sprouts during the last 5 minutes of cooking.
Serve: Remove from the oven and serve warm. Enjoy!

Tips and Tricks Section

Crispier Brussels: For even crispier sprouts, make sure they are not overcrowded on the Baking sheet.
Flavor Enhancements: Try adding a sprinkle of chili flakes for a kick or a drizzle of maple syrup for a touch of sweetness.
Batch Cooking: Roast a larger batch and enjoy the leftovers in salads or wraps for the next few days.

Nutritional Information (per serving)

Calories: 200 kcal
Macronutrients:
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 28 g
Micronutrients:
- Fiber: 6 g
- Sugar: 2 g
- Sodium: 250 mg

Recipe Notes

Brussels sprouts are high in fiber and packed with vitamins C and K, making them a healthy addition to any meal. Don’t skip the roasting step; it truly enhances the flavor!

FAQs

How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Brussels sprouts?
- Yes, you can freeze cooked Brussels sprouts. Just place them in a single layer on a Baking sheet to freeze, then transfer to a freezer-safe container.
What can I substitute for garlic?
- You can use garlic powder as a substitute, though fresh garlic gives a richer flavor.
How do I reheat them?
- Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Can I use frozen Brussels sprouts?
- Yes, but fresh Brussels sprouts will yield a better texture. If using frozen, adjust the cooking time as necessary.

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Recipe Card: Roasted Balsamic Brussels Sprouts

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Brussels Sprouts: 1 pound (trimmed and halved)
Olive Oil: 2 tablespoons
Garlic: 4 cloves (minced)
Balsamic Vinegar: 2 tablespoons
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Parmesan Cheese: 1/4 cup (optional)

Instructions:

Preheat oven to 425°F (220°C).
Rinse, trim, and halve Brussels sprouts.
Combine all ingredients in a bowl and toss.
Spread on a Baking sheet and roast for 25-30 minutes.
Optionally sprinkle cheese and serve.

Nutritional Information (per serving):

Calories: 200 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 28 g
Fiber: 6 g
Sugar: 2 g
Sodium: 250 mg

Optional Tips and Variations:

For an extra crunch, try adding nuts or seeds before serving.

Storage:

Store in an airtight container in the refrigerator for up to 3 days.

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