Looking for an amazing roasted vegetable side dish recipe? No need to look further. Brussel sprouts are not everyone’s favorite, but they might just become one now. If cooked right, these round beauties will become a staple. Roasted brussel sprouts are incredibly easy, vegan, and gluten free. Roasting not only makes them palatable, but delicious!
Brussel sprouts have the appearance of tiny cabbage in shape and texture. If not cooked properly they can be bitter and soggy. The key to eliminating the bitter taste and tough texture is through proper cooking techniques. Roasting is the easiest and most effective way. Roasting the sprouts caramelizes them and adds the needed sweetness, depth of flavor, crisp outer coating, and beautiful color. This is by far, in my opinion, to enjoy these flavorful cuties.
No overcooked soggy, bitter brussel sprouts here, only caramelized beauties.
Roasted brussel sprouts are incredibly easy, vegan and gluten free. Roasting caramelizes the sprouts adding sweetness, depth of flavor and color.
- 6 cups brussel sprouts
- 1-3 tbsp grape seed oil or extra virgin olive oil
- salt and pepper to taste
- 1 fresh lemon juice
- 1 tbsp red pepper flakes
Pre-heat oven to 475 degrees.
Cut off brussel sprouts ends and then in half. Clean and dry.
Place brussel sprouts in large bowl. Add oil, salt, pepper and coat evenly.
Cover large cookie sheet with parchment paper or cooking spray. Using hands transfer sprouts placing them flat side down. Careful not to over crowd.
Roast in the oven until sprouts are caramelized, approximately 25 minutes. Careful not to overcook or burn.
Remove sprouts from oven when done. Place in shallow dish so they don't continue to cook and become soggy.
Squeeze fresh lemon over sprouts, sprinkle with red peppers if desired and serve.
Oven temperatures vary so keep an eye on your sprouts!