This easy-peasy roasted Brussels sprouts recipe will make any meal feel fancier. Even the pickiest of eaters won’t be able to get enough of these delicious greens.
I know what you’re thinking – Brussel sprouts, not for me! But hold on a minute, because we’re about to turn that yuck into yum. This is not your regular roasted Brussels sprouts recipe. We are dolling it up with a hint of thyme, some spicy red pepper flakes, and a satisfying crunch that only roasting can bring. If you’re a sprouts skeptic or a lifelong lover, I know you are going to fall hard for this recipe.
And I forgot to mention that Brussels sprouts are actually excellent for you? Besides being jam-packed with vitamins C and K, they also boost your digestion and keep your immune system fit. Enjoy this delightful side dish, you will be scoring major brownie points with your family. How’s that for a win-win?
Why You Will Love This Recipe
- Brussels sprouts can be super tasty if cooked just right, and this recipe is the magic that makes it happen.
- Adding fresh thyme and chili flakes gives these veggies a whole new level of flavor.
- This recipe will reignite your love affair with Brussels sprouts!
Ingredients
This is a really simple recipe that doesn’t call for too many ingredients.
- ½ lb Brussels sprouts
- 2 tbsp olive oil
- salt and pepper
- 2 sprigs fresh thyme
- 1 tsp red pepper flakes
How to Make Roasted Brussels Sprouts – The Steps
Step 1: Heat the oven to 350°F and cut some parchment paper to fit a baking sheet.
Step 2: Cut the Brussels sprouts in half and lay them on the paper.
Step 3: Coat them with olive oil, thyme leaves, red pepper flakes, salt, and pepper.
Step 4: Roast in the oven for 20-30 minutes or until slightly crispy and golden brown on one side. You check that they’re soft on the inside by cutting one in half.
Variations
Thyme and chili flakes are delicious, but that’s not all you can do with roasted Brussels sprouts. Here are some variations you should try:
- Balsamic: Drizzle over some olive oil, balsamic vinegar, salt, and pepper before roasting your veggies. The slight tartness of the vinegar pairs well with the flavor of the sprouts and will thicken a little during cooking for a sticky and delicious coating.
- Parmesan: Yes, please! The cheese will melt and add a sort of crispy cheesy goodness to your Brussels sprouts.
- Honey mustard: Smothering your sprouts with Dijon mustard, honey, olive oil, salt, and pepper creates a sweet and tangy flavor profile that’s unbeatable.
- Asian-inspired: Add some minced garlic and ginger into a combination of soy sauce, sesame oil, and a little bit of honey for a remarkable Asian-inspired vegetable side dish.
- Lemon garlic: This one’s a no-brainer and the flavors will pair well with most mains. Add some garlic, lemon zest, lemon juice, olive oil, salt, and pepper before roasting and enjoy!
Serving Suggestions
There are an infinite number of dishes that these roasted Brussels sprouts would pair with. I’ve included my favorite dishes below for some ideas.
- Easy Baked Sweet Potato: There is no denying that the classic baked sweet potato is a winning dish for any day of the week. Perfect to pair with some Brussels sprouts.
- Delicious Steak and Potatoes: There’s nothing quite like a plate of hearty, delicious steak and potatoes. All you need to add is a bit of green to your plate.
- Poppyseed Chicken: This poppy seed chicken recipe is a casserole-style dish and it is one of my favorite comfort foods. It needs minimal effort and only a few affordable ingredients, plus the creamy sauce tastes amazing with these sprouts.
- Chilean Sea Bass: Take dinner up a notch with this delicious Chilean sea bass recipe. Lemon, garlic, and parsley help make this delicate and buttery dish shine. With the addition of Brussels sprouts, this dish just became a whole lot fancier.
FAQs
Brussels sprouts can be a little bitter sometimes, but here’s a trick: Make sure you’re using fresh sprouts and be careful not to burn them when cooking – aim for a light golden brown, not crispy and blackened.
Carrots, onions, potatoes, and cauliflower are all great choices. Just be mindful of the cooking time for each veggie so they all come out just right.
This recipe is perfect for vegans and vegetarians alike, as there aren’t any animal byproducts used! If you’re altering the recipe at all, just be sure to check any extra ingredients to make sure they’re diet-friendly.
How to Store Roasted Brussels Sprouts
Simply let your Brussels sprouts come to room temperature before placing them in a container or resealable bag. I usually keep them in the fridge for up to 3 days. I don’t recommend freezing them, the texture is really not great when they defrost.
To reheat these little gems, place them on a baking sheet in the oven at 350°F for around 5 minutes, or until they’re heated through and crispy outside. You can also stick them in the air fryer for a few minutes, on the stove in a skillet with some olive oil, or in the microwave (although they may get soggy).
Roasted Brussels Sprouts Recipe
Ingredients
- ½ lb Brussels sprouts
- 2 tbsp olive oil
- salt and pepper
- 2 sprigs fresh thyme
- 1 tsp red pepper flakes
Instructions
- Heat the oven to 350°F and cut some parchment paper to fit a baking sheet.
- Cut the Brussels sprouts in half and lay them on the paper.
- Coat them with olive oil, thyme leaves, red pepper flakes, salt, and pepper.
- Roast in the oven for 20-30 minutes or until slightly crispy and golden brown on one side, and soft on the inside. You can check that they're soft inside by cutting one in half.
Nutrition
