Shred them to make a bright, refreshing salad.Sauté them to add to an easy weeknight pasta.Here are a few of my other favorite ways to prepare them: I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. You could even add some roasted chickpeas for protein and crunch! Or serve them with farro, quinoa, or cauliflower rice with generous drizzles of tahini sauce.
#Brussel sprout recipes mac#
Toss them into a roasted vegetable pasta or mac and cheese.Bake them into a veggie frittata or breakfast casserole.Here are a few easy ideas to get you started: You can also turn these roasted sprouts into a meal on their own.
Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations! Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Roasted Brussels Sprouts Serving Suggestionsįirst and foremost, roasted Brussels sprouts are a delicious side dish. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.įinally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Aim for all your veggies to be a similar size so that they cook evenly. Then, slice larger sprouts in half, leaving smaller ones whole. Chop off and discard any dry or woody stems at the bottom of the sprouts. Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:įirst, trim and chop the Brussels sprouts. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them. They come out of the oven with golden brown centers and crackly, crisp outer leaves. So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way.
How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings.
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