Name: Roasted Easter 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.

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 120
Fat: 8g