Roasted Easter Brussels Sprouts

Every Easter, I find myself searching for that perfect side dish that’s both festive and flavorful, something that complements the main course without being too heavy or complicated. This year, roasted Brussels sprouts were the unexpected star of our Easter feast, and let me tell you, they were a revelation! Even my kids, who usually eye Brussels sprouts with suspicion, were coming back for seconds. The key? Roasting them to crispy perfection with a touch of sweetness and a bright, lemony finish that screams springtime. These aren’t your grandma’s boiled sprouts; these are caramelized, tender on the inside, and bursting with flavor. The vibrant green color and delightful taste made them a beautiful and delicious addition to our Easter table, and I’m excited to share this simple yet sensational recipe with you, guaranteed to convert even the most skeptical sprout-eater in your family. Get ready to elevate your Easter side dish game with these incredible roasted Brussels sprouts!

Ingredients

• Fresh Brussels Sprouts (2 lbs): Choose firm, bright green sprouts of similar size for even roasting. Smaller sprouts tend to be sweeter and more tender.
• Olive Oil (3 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits, but any cooking oil with a high smoke point will work. It helps the sprouts caramelize and become crispy.
• Balsamic Glaze (2 tablespoons): Adds a touch of sweetness and acidity that balances the slight bitterness of Brussels sprouts and enhances their roasted flavor.
• Lemon Juice (1 tablespoon): Freshly squeezed lemon juice provides a bright, citrusy zing that lightens the dish and complements the roasted flavors, perfect for springtime.
• Garlic Powder (1 teaspoon): Provides a savory depth of flavor that isn’t overpowering but adds a subtle aromatic note to the sprouts.
• Onion Powder (1 teaspoon): Enhances the savory profile and adds a mild, sweet onion flavor that complements the Brussels sprouts.
• Salt (1 teaspoon): Essential for seasoning and enhancing the natural flavors of the vegetables. Kosher salt or sea salt are recommended.
• Black Pepper (½ teaspoon): Freshly ground black pepper adds a touch of spice and complexity to the dish.
• Optional: Red Pepper Flakes (¼ teaspoon): For a hint of heat, a pinch of red pepper flakes can add a pleasant kick without being overly spicy.
• Optional: Grated Parmesan Cheese (2 tablespoons): For a cheesy, savory finish (vegetarian option). Omit for vegan. Adds a salty and umami flavor that pairs wonderfully with roasted Brussels sprouts.

Instructions

1. Preheat Your Oven and Prepare the Sprouts: Begin by preheating your oven to 400°F (200°C). While the oven is heating, prepare your Brussels sprouts. Start by rinsing them thoroughly under cold water to remove any dirt or debris. Pat them completely dry with a clean kitchen towel or paper towels. Excess moisture can prevent them from roasting properly and achieving that desirable crispy texture.
2. Trim and Halve (or Quarter) the Sprouts: Using a sharp knife, trim off the hard, woody ends of each Brussels sprout. This part is tough and not pleasant to eat. Next, depending on the size of your sprouts, you’ll need to halve or quarter them. For smaller to medium sprouts, halving them lengthwise is sufficient. If you have larger sprouts, quartering them will ensure they cook evenly and become tender throughout. Aim for roughly similar sized pieces for consistent cooking.
3. Toss with Oil and Seasonings: In a large bowl, place the trimmed and cut Brussels sprouts. Drizzle them with 3 tablespoons of olive oil. Make sure to coat them evenly. Then, add the garlic powder, onion powder, salt, and black pepper. If you’re using red pepper flakes for a touch of heat, add them now as well. Toss everything together using your hands or a large spoon to ensure that the sprouts are thoroughly coated with the oil and seasonings. This step is crucial for flavor development and proper roasting.
4. Arrange on a Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will cause the sprouts to steam instead of roast, resulting in soggy sprouts. If necessary, use two baking sheets to ensure they have enough space. For even browning, arrange them cut-side down on the baking sheet.
5. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the Brussels sprouts are tender and nicely browned. Halfway through the roasting time, around 15 minutes in, toss the sprouts gently with a spatula to ensure they cook evenly on all sides and prevent burning on the bottom. Keep an eye on them towards the end of the cooking time, as ovens can vary in temperature. You want them to be tender when pierced with a fork and have crispy, slightly caramelized edges.
6. Drizzle with Balsamic Glaze and Lemon Juice: Once the Brussels sprouts are roasted to golden brown perfection, remove the baking sheet from the oven. Immediately drizzle them with 2 tablespoons of balsamic glaze and 1 tablespoon of fresh lemon juice. The heat from the sprouts will help the balsamic glaze become slightly sticky and the lemon juice will brighten the flavors.
7. Optional Parmesan Cheese (Vegetarian): If you are using parmesan cheese, sprinkle 2 tablespoons of grated parmesan cheese over the hot, roasted sprouts while they are still on the baking sheet. The heat will melt the cheese slightly, adding a delicious savory and cheesy element.
8. Serve Immediately: Transfer the roasted Easter Brussels sprouts to a serving dish. Serve them immediately while they are hot and crispy. They are best enjoyed fresh from the oven. Garnish with a sprinkle of extra parmesan cheese (if used) or a fresh sprig of thyme or rosemary for an elegant presentation, if desired. These roasted Brussels sprouts are a fantastic side dish for Easter dinner, holiday gatherings, or any weeknight meal.

Nutrition Facts (per serving)

• Servings: 6
• Calories: Approximately 120 kcal
• Fat: 8g

(Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes. For precise nutritional information, use a nutrition calculator with your specific ingredients.)

Preparation Time

• Prep Time: 15 minutes (includes washing, trimming, and chopping the Brussels sprouts)
• Cook Time: 25-30 minutes (roasting in the oven)
• Total Time: Approximately 40-45 minutes (from start to finish, ready to serve)

This recipe is wonderfully quick and easy, making it perfect for busy weeknights or when you need a delicious side dish without spending hours in the kitchen. Most of the time is hands-off roasting time, allowing you to focus on other aspects of your meal.

How to Serve Roasted Easter Brussels Sprouts

These versatile roasted Brussels sprouts are a fantastic side dish that pairs beautifully with a variety of main courses and can be incorporated into different meals. Here are some serving suggestions:

• As an Easter Side Dish:
  • Serve alongside a traditional Easter ham, roasted lamb, or a vegetarian main course like a lentil loaf or mushroom Wellington.
  • Pair with other Easter side dishes such as scalloped potatoes, glazed carrots, or asparagus for a complete and balanced holiday meal.
  • The bright green color and fresh flavors make them a visually appealing and seasonally appropriate addition to your Easter table.
• As a Weeknight Vegetable Side:
  • Serve with grilled chicken, baked salmon, or roasted tofu for a healthy and flavorful weeknight dinner.
  • They are a great way to add more vegetables to your diet and are a satisfying and delicious side dish that even picky eaters might enjoy.
  • Combine them with a grain like quinoa or brown rice for a more substantial and complete meal.
• In Salads:
  • Let the roasted Brussels sprouts cool slightly and then toss them into a warm or cold salad.
  • Pair them with grains like farro or barley, dried cranberries, nuts, and a vinaigrette for a hearty and flavorful salad.
  • They add a wonderful roasted flavor and textural contrast to salads.
• With Pasta:
  • Toss roasted Brussels sprouts with cooked pasta, garlic, olive oil, and parmesan cheese for a simple and satisfying pasta dish.
  • Add some protein like chickpeas or white beans to make it a more complete vegetarian meal.
• As a Topping:
  • Use them as a topping for pizzas, flatbreads, or bruschetta for added flavor and texture.
  • Chop them up and add them to omelets or frittatas for a healthy and flavorful breakfast or brunch option.

Additional Tips for Perfect Roasted Easter Brussels Sprouts

To ensure your roasted Brussels sprouts are absolutely perfect every time, here are some helpful tips and tricks:

• Choose Sprouts Wisely: Select Brussels sprouts that are firm, tightly closed, and bright green. Avoid sprouts that are yellowing, have wilted leaves, or feel soft. Sprouts of similar size will cook more evenly.
• Don’t Overcrowd the Pan: As mentioned earlier, overcrowding the baking sheet will cause the sprouts to steam instead of roast. Give them space to breathe and allow hot air to circulate around them for optimal browning and crisping. Use two baking sheets if necessary.
• High Heat is Key: Roasting at a higher temperature, like 400°F (200°C), is essential for achieving crispy and caramelized Brussels sprouts. The high heat helps to evaporate moisture quickly and encourages browning.
• Don’t Skimp on the Oil: Olive oil is not only for flavor but also helps the sprouts to crisp up and prevents them from drying out during roasting. Ensure they are evenly coated with oil before roasting.
• Season Generously: Don’t be shy with the salt, pepper, and other seasonings. Proper seasoning is crucial for bringing out the best flavor in Brussels sprouts. Taste and adjust seasonings as needed.
• Roast Cut-Side Down: Placing the cut side of the Brussels sprouts down on the baking sheet encourages better browning and caramelization on the flat surface, resulting in more flavorful and visually appealing sprouts.
• Toss Halfway Through: Tossing the sprouts halfway through the roasting time ensures they cook evenly on all sides and prevents burning on the bottom. This also helps to distribute the heat and promote even browning.
• Experiment with Flavors: While this recipe is delicious as is, feel free to experiment with other flavors. Try adding different spices like smoked paprika, cumin, or curry powder. You can also toss them with different glazes like maple syrup or honey for added sweetness, or add a sprinkle of toasted nuts or seeds for extra texture.

FAQ About Roasted Easter Brussels Sprouts

Q1: Why are my roasted Brussels sprouts bitter?
A: Brussels sprouts naturally contain compounds that can taste bitter to some people. However, roasting them at high heat helps to break down these compounds and caramelize their natural sugars, which reduces bitterness. Overcooking can also exacerbate bitterness, so roast them until tender-crisp, not mushy. Ensure you are using fresh sprouts, as older sprouts tend to be more bitter.

Q2: How do I get my Brussels sprouts crispy when roasting?
A: The key to crispy roasted Brussels sprouts is high heat, enough oil, and not overcrowding the pan. Make sure your oven is preheated to 400°F (200°C) or higher. Coat the sprouts generously with olive oil. Spread them in a single layer on a baking sheet, ensuring they are not too close together. Roasting them cut-side down can also enhance crispiness on the edges.

Q3: Can I roast Brussels sprouts ahead of time?
A: While roasted Brussels sprouts are best served immediately for optimal crispiness, you can roast them ahead of time and reheat them. Roast them until slightly underdone, then cool and store them in the refrigerator. To reheat, spread them on a baking sheet and roast at 350°F (175°C) until heated through and crispy, about 10-15 minutes. They may lose some of their initial crispness upon reheating.

Q4: Can I add other vegetables to roast with the Brussels sprouts?
A: Yes, you can definitely roast other vegetables alongside Brussels sprouts. Vegetables that roast well together include carrots, sweet potatoes, butternut squash, and red onions. Consider the cooking times of different vegetables and add them to the baking sheet accordingly so they all finish cooking at roughly the same time.

Q5: What if I don’t have balsamic glaze? Can I use something else?
A: If you don’t have balsamic glaze, you can make a simple substitute by simmering balsamic vinegar in a saucepan over medium heat until it reduces and thickens to a syrupy consistency. This will take about 10-15 minutes. Alternatively, you can use maple syrup or honey for a touch of sweetness, or simply omit the glaze and rely on the lemon juice and other seasonings for flavor.

Q6: Are roasted Brussels sprouts healthy?
A: Yes, roasted Brussels sprouts are a very healthy side dish. They are low in calories and fat, and packed with nutrients like fiber, vitamin C, vitamin K, and antioxidants. Roasting them with olive oil adds healthy fats. They are a great way to incorporate more vegetables into your diet and offer numerous health benefits.

Q7: Can I make vegan roasted Brussels sprouts?
A: Yes, this recipe is easily made vegan by simply omitting the optional parmesan cheese. All other ingredients are plant-based and vegan-friendly. Ensure your balsamic glaze is also vegan, as some may contain honey, although most commercially available balsamic glazes are vegan.

Q8: How long will roasted Brussels sprouts last in the refrigerator?
A: Leftover roasted Brussels sprouts will last for 3-4 days in the refrigerator when stored in an airtight container. Reheat them as described in Q3, but note they will be best consumed within a few days for optimal quality and flavor.

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