Garlic Roasted Brussels Sprouts Recipe

Brussels sprouts: These small, leafy green vegetables are the star of the dish, offering a slightly bitter and nutty flavor when roasted.

Garlic: Freshly minced garlic adds a robust and aromatic flavor that complements the brussels sprouts perfectly.

Olive oil: This oil helps to coat the brussels sprouts, ensuring they roast evenly and develop a beautiful golden brown color.

Salt: Enhances the natural flavors of the ingredients and helps to season the dish.

Black pepper: Adds a touch of heat and depth to the overall flavor profile.

To ensure your brussels sprouts are evenly roasted and achieve that perfect golden brown color, make sure to spread them out on the baking sheet without overcrowding. Overcrowding can cause them to steam rather than roast, resulting in less crispy sprouts. If necessary, use two baking sheets to give each sprout enough space.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets have a similar texture and can be roasted to achieve a comparable flavor profile.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that complements roasted vegetables well.

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

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the taste of the roasted vegetables.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, adding a unique twist to the dish.

• Allow the brussels sprouts to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. This helps maintain their flavor and texture.
• Store the container in the refrigerator. They will stay fresh for up to 4 days.
• For longer storage, place the cooled brussels sprouts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the brussels sprouts in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. This helps retain their roasted texture.
• Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally, until warmed through. This method also helps to restore some of the crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet in a single layer. Reheat for about 10-15 minutes, or until they are warmed through and slightly crispy. This method helps retain their roasted texture.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through and have a nice, crispy exterior.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover brussels sprouts in the air fryer basket in a single layer. Reheat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain their crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the brussels sprouts on the toaster oven tray in a single layer. Reheat for 10-12 minutes, or until they are warmed through and slightly crispy. This is a convenient option for smaller portions.

• Oven: Used to roast the Brussels sprouts at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the Brussels sprouts, garlic, olive oil, salt, and black pepper.

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

• Knife: Essential for trimming and halving the Brussels sprouts.

• Cutting board: Provides a safe surface for cutting the Brussels sprouts.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper accurately.

• Spatula: Useful for stirring the Brussels sprouts halfway through the roasting process.

• Oven mitts: Protect your hands when placing the baking sheet in and taking it out of the hot oven.

Preheat while prepping: Save time by preheating your oven to 400°F (200°C) while you trim and halve the brussels sprouts.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Line the baking sheet: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch prep: Trim and halve extra brussels sprouts and store them in the fridge for quick use later in the week.

Toss in a bag: Combine all ingredients in a resealable plastic bag and shake to coat evenly, saving time on cleanup.