Buzz
Brussels sprouts are a highly versatile and nutritious vegetable. However, many people have a negative impression of them due to their bland flavor when boiled or steamed. Roasting Brussels sprouts in the oven enhances their taste and texture, making them more flavorful and enjoyable. If you're short on time, you can halve the sprouts before roasting. For an extra burst of flavor, toss them with balsamic vinegar before cooking.
Ingredients
- 1 bag of frozen Brussels sprouts
- ¼ cup (60ml) or ½ cup (120 ml) olive oil
- 1 - 3 teaspoons of salt
Steps
Marinate Brussels Sprouts with Oil and Seasonings
Preheat the oven.
Drizzle olive oil onto the baking tray. You can heat the oiled tray before taking the Brussels sprouts out of the freezer. Lightly coat a large baking tray with olive oil and place it in the preheating oven.
- A preheated oiled tray will help reduce the roasting time for the sprouts.
Place the frozen Brussels sprouts in a bowl. Start by removing the bag of sprouts from the freezer and opening it. You’ll also need a bowl ready to hold the Brussels sprouts.
- Use kitchen scissors to cut open the bag if you can’t tear it by hand.
Drizzle olive oil over the Brussels sprouts. Frozen vegetables need to be thoroughly coated in oil to roast properly. Pour the entire ¼ cup (60ml) or ½ cup (120ml) of olive oil over the Brussels sprouts.
Sprinkle salt over the oiled Brussels sprouts. After coating the sprouts with oil, add 1 - 3 teaspoons of salt. The amount of salt can vary depending on how salty you want the dish to be.
- You can use any type of salt that suits your taste. Kosher salt or coarse sea salt are two commonly used options.
Toss the Brussels sprouts with oil and salt. Use your hands to mix and roll the Brussels sprouts in the oil and salt mixture. Ensure the salt is evenly distributed and not clumped together.
- Each frozen sprout should be evenly coated with oil and salt.
Roast the Brussels sprouts
Spread the Brussels sprouts on the baking tray. First, pour the oiled and salted Brussels sprouts onto the oiled baking tray. Next, use your fingers to separate any sprouts that are stuck together. The sprouts should be spaced apart and not touching or overlapping.
- Since the tray was preheated in the oven, wear oven mitts when removing it. Be careful not to burn your hands!
Roast the Brussels sprouts for 40 - 45 minutes. Carefully place the tray in the oven. The sprouts need to roast for about 40 - 45 minutes. Use the oven light to check on them. They should turn golden brown with crispy, caramelized edges when done.
- If the edges turn black, it indicates the sprouts are about to burn.
Remove the Brussels sprouts from the oven and serve immediately. Once the sprouts are cooked, transfer them to a plate or bowl and enjoy them as a healthy side dish or part of your dinner. Leftover roasted Brussels sprouts should be stored in an airtight container and refrigerated for up to 3 or 4 days.
- If serving roasted Brussels sprouts to kids, consider pairing them with ranch dressing.
- Be careful not to burn your mouth when eating the sprouts while they’re still hot.
Add Variations or Modify the Recipe
Replace olive oil with coconut oil. If you don’t like or don’t have olive oil, use another vegetable oil in the same quantity, such as coconut oil. This substitution won’t drastically alter the flavor of the roasted Brussels sprouts and provides similar non-stick properties.
- Coconut oil may add a subtle coconut aroma and a slightly sweeter taste to the dish.
- Other vegetable oils you can use include safflower oil, sunflower oil, peanut oil, or sesame oil.
Halve the Brussels sprouts and reduce the roasting time by half. If you’re short on time, save time by cutting the sprouts in half before tossing them with oil and salt. Instead of roasting for 40 - 45 minutes, roast them for 20 - 23 minutes.
- Keep the oven temperature at 200°C; no need to adjust it.
- Use a sharp knife to cut the frozen Brussels sprouts. They’ll be slightly firmer than thawed sprouts but can still be halved relatively easily.
Add balsamic vinegar to the olive oil. For a more flavorful twist, mix sweet and tangy balsamic vinegar into the oil before drizzling it over the frozen sprouts. Combine 3 tablespoons (45ml) of balsamic vinegar with ½ cup (120ml) of olive oil, then pour the mixture over the sprouts and add salt.
- Balsamic vinegar is widely available at grocery stores and supermarkets.
Tips
- Frozen Brussels sprouts are available at grocery stores and supermarkets.
- If you prefer fresh, locally grown produce, purchase Brussels sprouts from farmers' markets or organic food stores. If you have an excess of sprouts, you can preserve them by freezing.
- In addition to oven roasting, you can grill Brussels sprouts over charcoal for added flavor.
