Brussels Sprouts Bake Recipe

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

Olive oil: Used to coat the Brussels sprouts and help them roast to a golden brown.

Salt: Enhances the natural flavors of the Brussels sprouts.

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

Parmesan cheese: Sprinkled on top to add a savory, umami flavor that complements the roasted Brussels sprouts.

To ensure your brussels sprouts are evenly cooked and achieve that perfect golden-brown color, make sure to spread them out in a single layer on the baking dish. Overcrowding can lead to steaming rather than roasting, which will prevent them from getting that desirable crispy texture. Additionally, tossing the brussels sprouts halfway through the baking time can help promote even browning on all sides.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

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

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan but with a slightly sharper flavor.

• Allow the brussels sprouts bake to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled brussels sprouts to an airtight container. Ensure the container is well-sealed to maintain freshness.
• Store the container in the refrigerator. The brussels sprouts bake will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the brussels sprouts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the brussels sprouts bake in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain the crispy texture.
• For a quick reheat, use the microwave. Place the brussels sprouts in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Brussels sprouts bake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the Brussels sprouts from drying out.
  4. Heat for about 10-15 minutes, or until the Brussels sprouts are warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the parmesan cheese topping.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover Brussels sprouts bake in the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes, until the Brussels sprouts are hot and the parmesan cheese is melty.

• Microwave Method:

  1. Place the leftover Brussels sprouts bake in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the Brussels sprouts halfway through to ensure even heating.
  5. Continue microwaving in 30-second intervals until the Brussels sprouts are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Brussels sprouts bake in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the Brussels sprouts are hot and the parmesan cheese is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover Brussels sprouts bake on a toaster oven tray.
  3. Cover with aluminum foil to keep the Brussels sprouts moist.
  4. Heat for about 10-12 minutes, removing the foil for the last few minutes to crisp up the parmesan cheese.

• Oven: Used to bake the brussels sprouts until they are golden and tender.

• Large bowl: For tossing the brussels sprouts with olive oil, salt, and pepper.

• Baking dish: To spread out the brussels sprouts evenly for baking.

• Measuring spoons: To measure out the olive oil, salt, and pepper accurately.

• Grater: For grating the parmesan cheese.

• Spatula: To transfer the brussels sprouts from the bowl to the baking dish.

• Oven mitts: To safely remove the hot baking dish from the oven.

• Serving dish: To serve the hot and delicious brussels sprouts bake.

Preheat while prepping: Save time by preheating the oven while you trim and halve the brussels sprouts.

Use pre-grated cheese: Opt for pre-grated parmesan cheese to cut down on prep time.

Line the baking dish: Line your baking dish with parchment paper for easy cleanup.

Batch process: Trim and halve the brussels sprouts in batches to speed up the process.

Mix in the dish: Toss the brussels sprouts with olive oil, salt, and pepper directly in the baking dish to save on washing extra bowls.