Why I love this roasted brussels sprouts recipe
Do you love Brussels sprouts? I do! I know there are tons of people out there that hate on them, but they’re so good if you cook them properly. But, I’m here to change that. These Asian inspired Brussels sprouts are roasted to crispy perfection.
How do you make Brussel sprouts not bitter?
The best way to take away that bitter taste is to add sweetness and acid to the mix. That’s why I’ve added brown sugar and a splash of vinegar. It totally does the trick, and the brown sugar helps caramelize the Brussels sprouts to make the edges nice and crispy.
Side note: I do know Brussels sprouts is spelled with an “s” at the end, however, a lot of people out there search for the incorrect spelling, which is why I’ve chosen to name this recipe “wrong”. So please don’t be the grammar police, just enjoy the recipe.
How to make crispy Brussels sprouts
Prepare the Brussels sprouts. First, you’ll want to wash and trim them. I like to give mine a good rinse, and then I chop of any remaining stem and quarter them.
Make the sauce. Whisk the sauce ingredients together in a small bowl until it’s nice and smooth. Then pour it over the Brussels sprouts and stir until they’re evenly coated.
Roast the Brussels sprouts. Spread the sprouts out on a baking sheet and pop them into a 400˚F oven for about 30 – 35 minutes.
To get extra crispy brussel sprouts, be sure to leave lots of space between your sprouts on the baking sheet. You may need to split them onto two sheets.
More brussels sprouts recipes: honey sriracha Brussels sprouts / shredded brussels sprout salad / Sauteéd brussel sprouts with bacon / Chicken sliders with apple brussel sprouts slaw / Caramelized brussel sprouts with cranberries and barley
FAQs and Tips for making the best roasted Brussel sprouts
Yes. You will want to give them a good rinse and inspect them for any embedded dirt before cooking them. I like to rinse mine before cutting and again after to make sure I caught any dirt.
To make roasted brussel sprouts, you will want to half them from top to bottom (or even quarter them). This will help them cook faster and allow for any sauce to get into their layers.
Absolutely. If you want to cut them in advance, go for it. Just be sure to cover and refrigerate them until you’re ready to cook.
Probably because there wasn’t enough sugar or acid to balance out the bitter flavor. You may also need to cook them a bit longer to mellow out the bitter flavor.
You can freeze roasted brussels sprouts in a freezer friendly container for up to 1 year. To reheat them, thaw and cook as desired.
These brussels sprouts should be good for up to a week in the fridge.
This recipe would be great with:
Crispy Roasted Brussels Sprouts Recipe
Ingredients
- 2 pounds Brussels sprouts, trimmed and quartered
- 1/4 cup reduced-sodium soy sauce, or tamari for gluten free
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 – 3 garlic cloves, minced (about 1 tablespoon)
Instructions
- Preheat oven to 400˚F and prepare (chop) Brussels sprouts.
- Whisk remaining ingredients together in a small bowl.
- Place quartered Brussels sprouts in a large bowl and add sauce. Stir to evenly coat sprouts.
- Transfer to a baking sheet and roast for 35 – 40 minutes, or until Brussels sprouts are tender with crispy edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Good sauce, good intention, bad instructions. I did two batches, first stirring in the sauce before baking, second by adding only oil then the remaineder of the sauce. The oil only roast had dramatically improved crispiness/texture and took only two thirds of the time. I’d alter the recipe with this in mind.