Serving: Best enjoyed hot, straight from the oven. Serve alongside roasted chicken, steak, fish, or as part of a vegetarian spread.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer to restore crispiness—avoid microwaving if possible, as sprouts may turn soggy.
Variations
Cheesy Brussels Sprouts: Sprinkle with freshly grated Parmesan during the last 5 minutes of roasting.
Sweet and Savory: Drizzle with honey or maple syrup after roasting for a caramelized twist.
Spicy Kick: Add a pinch of red pepper flakes or smoked paprika to the seasoning.
Bacon Lovers: Toss in cooked bacon crumbles for extra richness.
FAQ
1. Can I use frozen Brussels sprouts?
Yes, but fresh sprouts roast better. If using frozen, thaw and pat them dry thoroughly before roasting.
2. How do I make them extra crispy?
Make sure the sprouts are dry before seasoning and don’t overcrowd the pan. Placing them cut side down helps achieve a perfect crispy finish.
3. Do Brussels sprouts taste bitter?
When roasted, their natural sugars caramelize, which reduces bitterness and enhances their nutty flavor.
4. Can I prepare them ahead of time?
Yes—trim and halve the sprouts a day in advance, then store in the fridge until ready to season and roast.
5. What temperature is best for roasting?
400°F (200°C) is ideal—it ensures even cooking with a crispy exterior and tender inside.
