Brussels Sprouts Recipe

Brussels sprouts: These are the star of the dish. Make sure they are fresh and firm for the best results.

Olive oil: This helps to roast the brussels sprouts to a crispy perfection and adds a rich, savory flavor.

Salt: Enhances the natural flavors of the brussels sprouts.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

To achieve perfectly roasted brussels sprouts, make sure to spread them out evenly on the baking sheet without overcrowding. This allows the olive oil to coat each piece thoroughly and ensures even browning and crispiness.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets provide a similar texture and can be roasted or sautéed in the same way as brussels sprouts.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• Allow the brussels sprouts to cool completely at room temperature before storing.
• Transfer the cooled brussels sprouts to an airtight container or a resealable plastic bag.
• Store the container or bag in the refrigerator for up to 4 days.
• For longer storage, place the brussels sprouts in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and store in the freezer for up to 3 months.
• To reheat, preheat your oven to 180°C (350°F) and spread the frozen brussels sprouts on a baking sheet.
• Roast for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in a skillet over medium heat with a little olive oil until warmed and crispy.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Spread the leftover brussels sprouts on a baking sheet.
  3. Drizzle a little olive oil over them to keep them from drying out.
  4. Bake for about 10-15 minutes, or until they are heated through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Toss in the leftover brussels sprouts.
  4. Stir occasionally for about 5-7 minutes, until they are warmed through and slightly crispy.

• Microwave Method:

  1. Place the brussels sprouts in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 180°C (350°F).
  2. Place the brussels sprouts in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Place the brussels sprouts on a toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and crispy.

• Oven: Used to roast the brussels sprouts at a high temperature to achieve a golden brown and crispy texture.

• Mixing bowl: Utilized to toss the brussels sprouts with olive oil, salt, and black pepper, ensuring even coating.

• Baking sheet: Provides a flat surface to spread the brussels sprouts in a single layer for even roasting.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, and black pepper.

• Knife: Needed to trim and halve the brussels sprouts before seasoning.

• Cutting board: A safe surface to trim and halve the brussels sprouts.

• Spatula: Useful for tossing the brussels sprouts in the mixing bowl and spreading them on the baking sheet.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the brussels sprouts are roasted.

Preheat the oven early: Start preheating your oven while you trim and halve the brussels sprouts to save time.

Use pre-trimmed brussels sprouts: Purchase pre-trimmed brussels sprouts to skip the preparation step and get straight to seasoning.

Line the baking sheet: Use parchment paper or a silicone baking mat to line your baking sheet, making cleanup quicker and easier.

Batch cooking: Roast a larger batch of brussels sprouts and store leftovers in the fridge for quick reheating during the week.

Uniform size: Ensure all brussels sprouts are halved evenly to promote even cooking and reduce the need for checking.