Forget everything you thought you knew about Brussels sprouts! This game-changing recipe transforms these humble little green gems into a culinary masterpiece that will have your taste buds dancing with delight. With a perfect balance of caramelized edges, vibrant red peppers, and aromatic garlic, these roasted Brussels sprouts are about to become the star of your dinner table – so irresistible that even the most stubborn veggie skeptics will be asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Prepare the Brussels sprouts by washing them thoroughly under cool running water, then pat dry with clean paper towels to remove excess moisture.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface that will caramelize beautifully during roasting.
- Dice the red bell pepper into uniform 1/2-inch pieces to ensure consistent cooking and even distribution of color and flavor.
- Mince the garlic cloves finely, releasing their aromatic oils and ensuring they will infuse the vegetables with rich, savory flavor.
- In a large mixing bowl, combine the halved Brussels sprouts, diced red pepper, and minced garlic.
- Drizzle the olive oil over the vegetables, then season generously with salt and freshly ground black pepper.
- Toss the ingredients thoroughly, ensuring every piece is evenly coated with oil and seasonings.
- Spread the vegetable mixture in a single layer on a large rimmed baking sheet, making sure the pieces are not overcrowded to promote proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are golden brown, crispy on the edges, and tender when pierced with a fork.
- Remove from the oven and let rest for 2-3 minutes to allow flavors to settle and vegetables to cool slightly.
- Transfer to a serving dish and enjoy immediately while hot and crispy.
Tips
- Pat those Brussels sprouts completely dry before roasting – moisture is the enemy of crispy caramelization!
- Use a large, rimmed baking sheet and don't overcrowd the vegetables. Give them space to breathe, or they'll steam instead of roast.
- Cut your Brussels sprouts in half to maximize those deliciously crispy, golden-brown edges.
- High heat is key – 425°F creates that perfect exterior crunch while keeping the inside tender.
- Invest in a good quality olive oil and don't be shy with seasoning. Salt and pepper are your flavor friends here.
- Stir the vegetables once halfway through cooking to ensure even browning and prevent burning.
- Let the roasted vegetables rest for a few minutes after cooking to allow the flavors to meld and settle. Pro tip: These Brussels sprouts are not just a side dish – they're a game-changing, flavor-packed addition that will elevate any meal from ordinary to extraordinary!
Nutrition Facts
Calories: 142kcal
Carbohydrates: 11g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
