Brussels Sprouts Recipe

Brussels sprouts: These are the star of the dish, providing a slightly nutty and sweet flavor when roasted.

Olive oil: Used to coat the sprouts, helping them to roast evenly and develop a crispy texture.

Salt: Enhances the natural flavors of the brussels sprouts.

Black pepper: Adds a touch of heat and depth to the dish.

To achieve perfectly roasted brussels sprouts, make sure they are evenly coated with olive oil and spread out in a single layer on the baking sheet. This ensures they cook evenly and develop a nice, crispy exterior. For an extra layer of flavor, consider adding a sprinkle of garlic powder or a dash of balsamic vinegar before roasting.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• brussels sprouts - Substitute with cauliflower florets: Cauliflower can be roasted and seasoned similarly, providing a mild and slightly nutty flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, so use it sparingly to achieve the desired heat level.

• Allow the brussels sprouts to cool completely after roasting. This prevents condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. For best results, use a container that minimizes air exposure.
• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.
• If you wish to freeze them, place the cooled brussels sprouts on a baking sheet in a single layer. This prevents them from sticking together.
• Freeze the baking sheet for 1-2 hours, or until the brussels sprouts are solid.
• Transfer the frozen brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the brussels sprouts in the freezer for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C). Spread the frozen brussels sprouts on a baking sheet and roast for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the brussels sprouts in a skillet over medium heat with a bit of olive oil until they are warmed and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the leftover brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through and have a nice sear.

• Microwave Method:

  1. Place the leftover brussels sprouts in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through, until they are heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through, until they are crispy and warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Add the leftover brussels sprouts to the basket and cover with a lid.
  4. Steam for 3-5 minutes, or until they are heated through.

• Oven: Used to roast the Brussels sprouts to achieve a tender and slightly browned texture.

• Mixing bowl: Utilized to toss the Brussels sprouts with olive oil, salt, and pepper evenly.

• Baking sheet: Provides a flat surface to spread the Brussels sprouts in a single layer for even roasting.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, and black pepper.

• Knife: Necessary for trimming and halving the Brussels sprouts.

• Cutting board: A safe surface to trim and halve the Brussels sprouts.

• Spatula: Handy for spreading the Brussels sprouts on the baking sheet and for serving them once roasted.

Preheat the oven early: Start preheating your oven before you begin prepping the brussels sprouts to save time.

Use pre-trimmed sprouts: Purchase pre-trimmed and halved brussels sprouts to cut down on prep time.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Toss in a bag: Place the brussels sprouts in a resealable bag with olive oil, salt, and pepper and shake to coat quickly.

Batch cooking: Roast a larger batch and store leftovers for quick reheating during the week.