All About Brussels Sprouts Recipe

I absolutely adore this roasted Brussels sprouts recipe because it strikes the perfect balance between simplicity and gourmet flavors, making me feel like a culinary rockstar without breaking a sweat. The crispy, golden sprouts drizzled with balsamic and topped with Parmesan and pine nuts offer a mouthwatering blend of textures and tastes that keep me coming back for more.

Brussels sprouts can turn into a dish of strong flavors with just a few basic ingredients. The recipe I use calls for 1 pound of these nutrient-rich sprouts.

It uses 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper to enhance the natural flavors of the sprouts. A tablespoon of balsamic vinegar adds an unexpected twist while optional toppings like minced garlic, grated Parmesan, or toasted pine nuts elevate this dish into a satisfying side.

One of my favorite things about Brussels sprouts is their culinary versatility.

Ingredients

Brussels sprouts: Rich in fiber, vitamin C, and K, they bolster digestive health.

Oil, olive: Fully supportive fats for cardiac health; loaded with antioxidants; beneficial for inflammation.

Piper nigrum: Adds warmth and depth, contains piperine, boosts curcumin absorption.

Balsamic vinegar: Offers sweet and tangy nuances, adds complexity, and is low in calories.

Garlic: Optional, enhances taste, aids immune system health, carries anti-inflammatory effects.

Umami-rich, optional Parmesan cheese adds, per the FDA, “good source” of calcium and moderate protein.

Pine nuts: Optional; they provide crunch, healthful fats, protein, and vitamin E.

Ingredient Quantities

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• Optional: 2 cloves garlic, minced
• Optional: ¼ cup grated Parmesan cheese
• Optional: 2 tablespoons toasted pine nuts

Instructions

1. Set your oven to heat 400°F (200°C).

2. Cut the ends off the Brussels sprouts, and take off any yellow or otherwise damaged leaves.

3. Halve the Brussels sprouts from top to bottom.

4. In a big mixing bowl, combine Brussels sprouts, olive oil, kosher salt, and black pepper. Toss until the sprouts are evenly coated.

5. When using minced garlic, place it in the bowl and mix to combine.

6. Arrange the Brussels sprouts on a baking sheet in a single layer.

7. In the preheated oven, roast for 20-25 minutes, shaking the pan halfway through, until the sprouts are golden-brown and tender.

8. Take from the oven and immediately drizzle with balsamic vinegar, tossing to coat.

9. If you wish, you can sprinkle some grated Parmesan cheese over the warm Brussels sprouts, allowing it to melt just a bit.

10. To add even more taste, sprinkle some toasted pine nuts on top just before serving. And there you have it—your wonderfully mouthwatering roasted sprouts, now with even more reasons to dive into their deliciousness!

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Mixing bowl
5. Measuring spoons
6. Baking sheet
7. Spatula or spoon for tossing
8. Optional: Garlic press (if mincing fresh garlic)

FAQ

• Should I trim the Brussels sprouts before cooking?Indeed, discard any yellow or wilted outer leaves and cut the stems down to size before you halve them.
• Can I use regular salt instead of kosher salt?Yes, employ somewhat less, inasmuch as kosher salt’s larger flakes mean it has less salt per measure.
• What can I substitute for balsamic vinegar?Alternatives include apple cider vinegar and lemon juice.
• Is fresh or pre-ground black pepper better?For the best flavor, use freshly ground black pepper.
• How do I know when the Brussels sprouts are done?They ought to be golden brown outside and tender inside, which usually happens after 20 to 25 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
• Can I prepare this dish in advance?Certainly, pre-roasting is the best way to go. Reheat in the oven before serving.
• Are the optional ingredients necessary?The dish is full of flavor as it is, but you could up the ante by adding some garlic, Parmesan, and pine nuts.

Substitutions and Variations

Olive oil can be replaced with avocado oil or melted coconut oil, both of which lend a different flavor profile.
Balsamic vinegar: Replace with either apple cider vinegar or red wine vinegar for a punch. In other words, use those two substitutes for a tangy twist.
Kosher salt: Use sea salt or Himalayan pink salt as a substitute.
Black pepper, freshly ground: Substitute white pepper for a milder form of this spice.
For a flavor resembling Parmesan cheese, try Pecorino Romano or Asiago cheese.

Pro Tips

1. Even Roasting Ensure the Brussels sprouts are similar in size by cutting larger ones in quarters and smaller ones in halves. This promotes even roasting, preventing some from being undercooked while others are overdone.

2. Crispier Texture Arrange the Brussels sprouts cut-side down on the baking sheet. This promotes better caramelization and gives the sprouts a crispier texture.

3. Garlic Infusion If using garlic, consider sautéing it lightly in the olive oil before mixing it with the sprouts. This step enhances the garlic flavor and mellows its sharpness.

4. Vinegar Balance For a more balanced flavor, reduce the balsamic vinegar by heating it on the stove until it becomes slightly syrupy. This step concentrates the sweetness and gives a richer finish to the dish.

5. Nutty Aroma For an extra layer of flavor, toast the pine nuts in a separate dry skillet over medium heat before adding them to the final dish. Watch closely, as they can burn quickly. This enhances their nutty aroma and flavor.