Roasting Brussels sprouts in the oven transforms these often-misunderstood veggies into a deliciously crispy and caramelized side dish that’s hard to resist.
Whether you’re a long-time fan or just looking for a way to make them more appealing, this simple cooking method enhances their natural flavor and adds a delightful crunch.
With just a few ingredients and easy steps, you can create a tasty addition to any meal that’s both nutritious and satisfying.
So, let’s dive into the art of roasting Brussels sprouts and discover how to bring out their best!
Breakdown of the video:
Introduction to Roasting Brussels Sprouts (00:04):
- Dani introduces himself and presents the recipe for roasted Brussels sprouts, suggesting that many who dislike them likely haven’t tried them roasted.
- She highlights the benefits of roasting, stating that it makes the sprouts tender on the inside and crispy on the outside while enhancing their flavor.
Preparation of Brussels Sprouts (00:38):
- She begins by washing the Brussels sprouts under cold water and emphasizes the importance of drying them thoroughly to avoid steaming.
- Dani demonstrates trimming the ends and slicing each Brussels sprout in half lengthwise, which helps with even cooking and caramelization.
- The halved sprouts are then placed in a large bowl for seasoning.
Seasoning and Mixing (01:12):
- For every pound of Brussels sprouts, Danny suggests drizzling 1 teaspoon of olive oil, adding 1/2 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, and fresh black pepper.
- She encourages viewers to use their hands to toss the ingredients, ensuring that all the sprouts are lightly coated in the oil and seasonings.
Roasting Process (01:43):
- The seasoned sprouts are spread out on a rimmed baking sheet, cut side down, to promote caramelization.
- Dani places the baking sheet in a preheated oven at 400°F for 30 minutes. After 15 minutes, he suggests removing the sheet to give the sprouts a shake, which helps them cook evenly without flipping them.
Final Results and Serving Suggestions (02:13):
- After the full roasting time, the Brussels sprouts are described as looking perfectly done, with crispy outer leaves and caramelized bottoms.
- Dani finishes them off with an extra sprinkle of kosher salt, highlighting their tender interior and crunchy exterior.
- She notes that roasting vegetables can convert non-veggie lovers into fans due to the sweetness developed through caramelization.
