- We're going back to basics today
with an easy side dish recipe
that's perfect for this time of year,
and that's roasted Brussels sprouts.
It's a fall favorite recipe
that's addictively crunchy
with those golden and crispy edges,
but it's also tender on the inside
with a subtle sweetness
that comes from roasting.
Roasted Brussels sprouts
are super easy to make
with a little bit of oil, salt, and pepper
and a quick stop in a hot oven.
But if you want to recreate
the flavor of what you might find
at your favorite restaurant,
keep watching because I'm also gonna share
six quick and easy flavor variations with you.
But before we dive in,
I do want to point out the proper
spelling of Brussels sprouts,
and that's what a capital B and an S at the end.
So it's Brussels sprouts,
not brussel sprout.
So now you know and we can get started.
You'll need one and a half pounds of Brussels sprouts
and if they're in season,
you may be able to find them on the stock.
But otherwise, you'll likely just purchase
them loose and individually.
I prefer small to medium-sized sprouts
as they're slightly sweeter.
But what you're really looking for
is a bright green color
with no yellowing or wilted leaves.
Then once you've got yours picked,
just rinse them in cold water
to remove any dirt or debris.
After you've washed the Brussels sprouts.
It's important to make sure
they're completely dry.
You don't want any water left on them
when you pop them in the oven,
otherwise they'll start
to steam rather than roast.
And I use a clean kitchen towel to dry them off,
but you could also use
a salad spinner or paper towel.
Preheat your oven
to 425 degrees Fahrenheit,
or 220 degrees Celsius,
and then you can start trimming
the Brussels sprouts.
To do that, use a sharp knife
and cut just a very small
amount off the bottom,
and then cut them in half.
You don't want to cut too much off the bottom,
otherwise all of the outer leaves will come loose
when you do cut them in half.
And while some leaves coming loose
is fine and expected,
you just don't want the whole
Brussels sprout to unravel.
If any of those outer leaves
are dirty or damaged,
you can toss those.
But otherwise, make sure
to keep those loose leaves.
They get extra crispy while roasting
and are my favorite part
about roasted Brussels sprouts.
Once the sprouts are all sliced in half,
transfer them to a baking tray,
including all those loose leaves,
so we can add a little seasoning.
I do this straight on the baking tray
instead of in a bowl because
I figured the less dirty dishes the better.
So drizzle two tablespoons
of olive oil or avocado oil,
and sprinkle with salt and pepper.
I probably add about
a half a teaspoon of salt
and a quarter teaspoon of black pepper,
but always season to your personal preference.
Then just dig in with your hands
to toss and mix them all together,
making sure each Brussels sprout
is coated in a little oil and seasoning.
But here's the most important step
of this very simple process.
Make sure all of the Brussels sprouts
are turned cut side down
on the baking tray.
That will ensure you get that golden
almost caramelized edge on the sprout.
And you can leave all of those loose leaves
just scattered in-between.
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Place Brussels sprouts in the oven
and roast for 25 to 30 minutes.
About halfway through,
I'll rotate my pan as the backside
always cooks faster in my oven.
But I don't toss them,
I just leave them flat on the baking sheet.
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Once they're done,
you'll see some pieces dark brown, some golden,
and some still green.
That's what you want,
which is a mix of shades,
which gives you a mix of textures.
And then you can transfer them to a serving bowl.
These simple, unfussy Brussels sprouts
taste amazing straight out of the oven
and are the perfect side dish
to accompany a wide variety of mains,
from chicken to salmon.
And I do have some recommendations
on the recipe blog post on my website.
But as promised,
I also want to show you
six quick flavor variations
and I'll just do small individual portions.
The first is garlic Parmesan.
For this, just remove the Brussels sprouts
from the oven a few minutes before they're done,
and sprinkle with minced garlic and grated Parmesan.
Give them a toss,
roast them for a few minutes more
and you've got cheesy, garlicky sprouts.
Balsamic vinegar and Brussels sprouts
are the perfect match.
And for this, you'll reduce some balsamic vinegar
in a pot on the stove by half
until it thickens up,
then drizzle that over the sprouts before serving.
The next variation is perfect for the holidays
and it couldn't be easier.
Just add some dried cranberries,
crispy bacon pieces,
and diced pecans to your roasted sprouts.
I love a sweet mustard dressing.
And for this version,
just combine equal amounts
of maple syrup and Dijon mustard in a bowl,
and stir together.
Then drizzle that on top
for a sweet and savory flavor kick.
And lastly, if you'd like a little more heat and spice,
make a Sriracha vinegarette
with lime juice, olive oil, honey, and Sriracha.
Then stir that together
and toss with your roasted Brussels sprouts.
Give this video a thumbs up
if you're a Brussels sprouts lover like me.
Enjoy them a variety of different ways
and I will see you again in next week's video.
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