Description
These Roasted Brussels Sprouts are crispy on the edges, tender inside, and packed with savory flavor. Tossed in olive oil and garlic, then finished with balsamic glaze or Parmesan, they make an irresistible side dish for weeknights or special dinners.
Ingredients
1 ½ pounds Brussels sprouts
2 tablespoons olive oil
2 cloves garlic, minced (or 1 teaspoon garlic powder)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic glaze (optional)
2 tablespoons grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Cut larger sprouts in half.
3. Place sprouts in a large bowl and toss with olive oil, garlic, salt, and pepper until evenly coated.
4. Spread the Brussels sprouts on a baking sheet in a single layer.
5. Roast for 25–30 minutes, flipping halfway, until the edges are crispy and golden brown.
6. Remove from the oven and, if desired, drizzle with balsamic glaze or sprinkle with Parmesan cheese before serving.
Notes
Make sure the Brussels sprouts are completely dry before roasting to help them crisp up.
Don’t overcrowd the baking sheet—space allows for better caramelization.
Try tossing in chopped bacon or nuts before roasting for extra texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts, roasted vegetables, side dish, holiday recipe