These roasted brussel sprouts are the perfect side dish for the colder months.Whether you add them to your Thanksgiving table or make them a weeknight side dish, they’re sure to please. P.S. They’re not bitter or soggy, just crispy and tasty!
Ah brussel sprouts.
There are definitely 2 camps when it comes to these little green veggies. My husband Tim is definitely in the “no, thank you” camp but my sister-in-law is all “yum, can I have some more?!”.
From my research (I use this term very loosely), people who don’t like brussel sprouts only had them boiled as a kid and were scared for life.
However, people who love brussel sprouts specifically love roasted brussel sprouts. Roasted brussel sprouts get a golden, crispy crust in the oven making them sweet, tender and a tad crunchy.
If you’re a brussel sprout avoider, you definitely need to try roasted brussel sprouts.
What do brussel sprouts taste like?
Ok, so if you hate brussel sprouts from your childhood erase the limp texture and bitter flavor of boiled brussels from your head.
They actually taste similar to cabbage but are a little nuttier and sweeter. Roasted cabbage for example has a more pungent flavor, whereas roasted brussel sprouts are more subtle and take really well to sauces.
You can roast them like I did in this recipe or shred them raw and add them to your salads for some crunch without an overpowering flavor.
How to cook brussel sprouts
The key to cooking AND enjoying brussel sprouts is making sure you cook them in a way that removes the bitterness.
That means if you plan to eat them warm you NEED to roast or pan saute them. Roasting brings out their natural sweetness.
To make roasted brussel sprouts you need to:
- Cut each one in half lengthwise
- Toss with oil and seasonings and place flat side down on a parchment lined baking sheet
- Make sure you have a big enough cookie sheet so that each brussel sprout has a good amount of space (not touching or on top on and other brussel sprouts). If they’re too close together on the baking pan, they will steam instead of roasting, which means they’ll be soggy, not crispy.
- Bake and enjoy!
Topping, Reheating and Storing Tips
You can eat the roasted brussel sprouts as is, straight out of the oven but I like to finesse them a little bit.
In addition to the curry tahini sauce drizzle, I like a little extra texture, so I topped these with:
- Roasted shallots
- Sesame seeds
Other great toppings for these roasted brussel sprouts are:
- Chopped scallions
- Fresh herbs
- Chopped nuts like walnut or macadamia
- Pumpkin seeds
- Panko bread crumbs
- Parmesan cheese
Storing roasted brussel sprouts:
You want to store them similar to how you baked them. So find your biggest sealeable pyrex dish and lay them out on an even, flat layer. If you have extra, put a layer of parchment on top of the brussel sprouts in the dish and make a second layer on top.
The roasted brussel sprouts will stay good in the fridge for a week.
Re-heating brussel sprouts:
To reheat, you can pop them into the microwave just long enough so that they’re warm but not super hot. This will keep them from steaming and losing all their crunch.
If you want them hotter and crispier, re-bake them. Put all of them on a parchment lined baking sheet (flat side down) and back 10 -15 minutes on 375.
- 14 oz brussel sprouts cut in half lengthwise
- 1 tbs olive oil
- 3/4 tsp salt I use fine sea salt
- 1/4 tsp black pepper
- pinch red pepper flakes
Curry Tahini Sauce
- 2 tbs tahini (sesame paste)
- 1/2 tsp curry powder
- 1/2 lemon, juice only
- 1 1/2 tbs water
- 1/4 tsp maple syrup
- 1/4 tsp salt
- pinch black pepper
- Pre-heat oven to 400 degrees.
- Cut each brussel sprout in half lengthwise. Toss in a bowl with olive oil oil, salt, black pepper and red pepper flakes.
- Place the seasoned brussel sprouts flat side down on a parchment lined baking sheet. Make sure you have a big enough cookie sheet so that each brussel sprout has a good amount of space (not touching or on top on and other brussel sprouts). If they're too close together on the baking pan, they will steam instead of roasting, which means they'll be soggy, not crispy.
- Bake 20 -25 minutes. A knife should go clean through (poke a brussel sprout with a knife the same way you would use a toothpick to check a baking cake). If the brussel sprouts are tender on the inside and crispy on the outside, you're all set. Enjoy!
Curry Tahini Sauce
- Add all of the curry tahini sauce ingredients to a bowl. Whisk everything together until combined to a thick salad dressing consistency. Drizzle over the roasted brussel sprouts. For added crunch, used some of the suggested toppings in the post.
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.