The perfectly baked Brussel sprouts are golden crispy on the outside, tender and flavourful on the inside. Caramelised texture, sweet/bitter and nutty taste make these roasted Brussel sprouts one of the best garnitures to enjoy.
Brussel sprouts are not always the first idea when making a garniture to anything. Yes, they are healthy and beneficial, but their bitterness is not for everybody’s liking. However, making them at home is always a challenge for me as I try to get rid of the bitter taste; this is why for today, I have added some Balsamic vinegar and honey. I wanted to make a balanced taste between sweetness and bitterness, but with a very tender and crispy texture. I succeeded. They really turned to be very tasty and flavourful. For note: if you cut halve the sprout before baking it, it helps eliminate the intense bitter taste.
Brussel sprouts are very high in fibres, vitamins, and antioxidants, making them some of the greatest and useful veggies even if you are on a diet. They contain many good health benefits and are one of the best side dishes when you give parties.
Brussel sprouts are easily customisable; this is why you may find many recipes with them, like in soups, raw in salads, boiled or steamed next to some spaghetti, roasted in sauces, with polenta or next to any roasted meat or fish.
Brussel veggie has a bitter taste but paired with some great aromatic ingredients; you can make magic in the kitchen. You can eat this healthy veggie raw, as well; however, roasted or boiled, it tastes better.
I like roasted in the oven most of all, as they are soft and caramelised on the inside and crispy/golden on the outside. They look nice when you gave parties and healthily complete any other recipes on the table.
Do you have to boil Brussel sprouts before roasting?
An excellent question and maybe the most asked one, NO, I don’t boil Brussel sprouts. Well, this is my opinion, my method, and my version. However, you can easily blanch the sprouts to ensure a crispy texture with a tender and soft inside texture.
Do you wash Brussel sprouts?
Yes, it would be great if you clean them of dirties, cut the ends, simply and quickly rinse in some cold water. Take a colander and pat dry them before cooking Brussel sprouts. I try to buy fresh veggies from our local market; this is why some cleaning is compulsory.
Can I eat Brussel sprouts raw?
Sure, you can eat raw Brussel sprouts, but you have to know that Brussel sprouts tend to cause gasses and bloating like broccoli or cabbage. To avoid this unpleasant moment, you can either toss in oil and fry them some minutes, bake, or boil for better and easier digestion.
How do I roast Brussels sprouts?
Making Brussel spouts at home is simple and quick. All you need is fresh spouts, species, Balsamic vinegar and honey.
- One pack of Brussel sprouts (you can use frozen one as well, just thaw it overnight completely and easily use)
- Spices like: salt, pepper, and pepper flakes
- 2 tbsp honey
- Balsamic vinegar at liking
Take a large cutting board, trim the Brussels, and peel off any tatty outer leaves that don’t look fresh and nice. Cut halves the sprouts and toss them in some olive oil and seasoning.
Pour them on a sheet laid on the pan.
In the preheated oven at 400F (180C), roast Brussels for about 20-25 minutes. I have used small Brussels; this is why I have baked them for only 20 minutes. In case you use bigger ones, roast for up to 30-40 minutes.
When the sprouts are crispy golden, take away from the oven and drizzle over some Balsamic vinegar and honey.
Mix well until all of the Brussels look sticky and shiny.
Take a platter and serve them next to anything.
Simple and healthy, these Brussel sprouts one of the best-tasting side dishes or snacks to enjoy.
How to store Brussel sprouts?
Cool the sprouts down and place them in an airtight storage container and store for up to 3 days. When you want to eat them, simply add them to a warm heated skillet with some olive oil and cook some 5 minutes until warm and soft.
Baked Brussel sprouts ideas:
- Coated in some garlicky oil
- Roasted Brussels topped with parmesan
- Roasted with bacon or pancetta
- Leftover sprouts can be warmed and used in sandwiches or in creamy pasta
Perfectly Baked Brussel Sprouts
- Large cutting board
- baking tray
- 1 pack Brussel sprouts
- 2 tbsp honey
- Balsamic vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp pepper flakes
- Take a large cutting board and trim the Brussels and peel off any tatty outer leaves that don’t look so fresh and nice. Cut halves the sprouts and toss them in some olive oil and seasoning.
- Pour them on a sheet of the pan.
- In the preheated oven at 400F (180C), roast Brussels for about 20-25 minutes
- When the sprouts are crispy golden, take away from the oven and drizzle over some Balsamic vinegar and honey. Mix well until all of the Brussels look sticky and shiny.
- Take a platter and serve them next to anything.