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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 2 tablespoons pure honey - 1 tablespoon aged balsamic vinegar - 1 teaspoon crushed red pepper flakes - 1/2 teaspoon garlic powder - Sea salt and freshly ground black pepper - 1/4 cup chopped pecans - 1/4 cup dried cranberries - Try maple syrup or agave instead of honey for sweetness. - Use apple cider vinegar or red wine vinegar for a twist. - Experiment with smoked paprika or cumin for added depth. When you gather these ingredients, you set the stage for great taste. The Brussels sprouts bring a unique flavor and texture. The olive oil helps with crisping up the sprouts. Honey adds a sweet touch that balances the spice from the red pepper flakes. The garlic powder gives a savory depth that rounds out the dish. Feel free to mix in those optional add-ons. Pecans add crunch, while cranberries bring sweetness. These extra touches can make your dish even more exciting. You can also try different sweeteners or vinegars to find your favorite combo. The possibilities are endless! For the full recipe, check out the provided link. 1. Preheating the oven Start by preheating your oven to 425°F (220°C). A hot oven gives you crispy sprouts. 2. Coating ingredients mixing In a large bowl, add the halved Brussels sprouts. Pour in 3 tablespoons of extra virgin olive oil, 2 tablespoons of honey, and 1 tablespoon of balsamic vinegar. Sprinkle in 1 teaspoon of crushed red pepper flakes, 1/2 teaspoon of garlic powder, and sea salt and black pepper to taste. Toss everything well until the sprouts are coated evenly. 3. Layering on the baking sheet Line a baking sheet with parchment paper. This makes cleanup easy. Spread the coated Brussels sprouts in a single layer on the sheet. Make sure they are not crowded. This helps them roast better. 1. Ideal cooking temperature Place the baking sheet in the oven. Roast the Brussels sprouts for 20-25 minutes. The high temperature helps them caramelize. 2. Stirring guidelines for even cooking Halfway through roasting, stir the Brussels sprouts. This ensures they brown evenly and get crispy all around. 3. Identifying doneness You’ll know the sprouts are ready when they turn golden brown and crispy on the edges. This is key for a great texture. 1. Adding optional ingredients If you want, add 1/4 cup of chopped pecans and 1/4 cup of dried cranberries during the last 5 minutes of roasting. This toasts them and adds extra flavor. 2. Cooling before serving Once roasted, take them out and let them cool for a few minutes. This enhances their flavor. 3. Presentation tips Serve the Brussels sprouts on a vibrant platter. Drizzle any leftover honey for a shiny finish. Scatter extra pecans and cranberries on top to make it look appealing. For the full recipe, check the complete guide to Oven Roasted Brussels Sprouts. - Look for bright green sprouts. They should feel firm and compact. - Avoid any yellow or wilted leaves. These signs mean they are old. - Brussels sprouts are best in fall and winter. You will find them at their peak then. - Always spread Brussels sprouts in a single layer on your baking sheet. This helps them cook evenly. - If you like softer sprouts, reduce the roasting time. For crispier, leave them a bit longer. - Oven roasted Brussels sprouts pair well with chicken or fish. They add a nice crunch to the meal. - Serve them with mashed potatoes or rice for a complete dish. You can also toss in a salad for extra flavor. For a detailed method to make these delicious sprouts, check out the Full Recipe. {{image_4}} You can easily switch up the flavor of your oven roasted Brussels sprouts. Try mixing in some honey and crushed red pepper for a sweet and spicy kick. It adds a fun twist to the dish. The honey caramelizes, making the sprouts taste even better. For a savory option, consider using fresh herbs. Rosemary, thyme, or even sage can elevate the taste. Simply chop the herbs and toss them in before roasting. This brings out earthy flavors that pair well with the Brussels sprouts. If you're vegan, you can make simple changes. Swap honey for maple syrup or agave nectar. These sweeteners work well and keep your dish plant-based. If gluten is a concern, rest easy! This recipe is already gluten-free. Just ensure any added ingredients, like nuts or cheese, are also gluten-free. This way, everyone can enjoy your tasty treat. Want to add some crunch? Consider cheese toppings. Grated parmesan or crumbled feta can add a creamy texture. Just sprinkle it on in the last few minutes of cooking. You can also mix in nuts and dried fruits. Chopped pecans or walnuts add a nice crunch. Dried cranberries or cherries bring a burst of sweetness. These additions make your Brussels sprouts even more exciting to eat! For the full recipe, check out the Sweet & Spicy Oven Roasted Brussels Sprouts. To keep your Brussels sprouts fresh, use an airtight container. Make sure the container seals well. This method keeps moisture out and flavor in. You can store them in the fridge for up to 3 days. After that, they may lose their taste and texture. When it’s time to eat your leftovers, reheat them in the oven. Set the oven to 350°F (175°C). This method helps keep them crispy. If you’re in a hurry, you can use the microwave, but they may turn soggy. To avoid this, place a paper towel over the sprouts while microwaving. This step absorbs extra moisture. If you want to save your Brussels sprouts longer, freezing is a good option. First, let them cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, use the oven for the best results. This method restores their crispy texture. Yes, you can make these Brussels sprouts ahead of time. To prepare them, follow the recipe steps up to the roasting part. After coating the Brussels sprouts, place them in an airtight container. Store them in the fridge for up to two days. When you are ready to eat, spread them on a baking sheet and roast at 425°F (220°C) until warm and crispy, about 15 minutes. This method helps keep them tasty and fresh. To get crispy Brussels sprouts, focus on a few key techniques. First, cut them in half to increase surface area. This helps them roast better. Use enough oil to coat them well, but do not drown them. The oil helps create a crispy texture. Spread them out in a single layer on the baking sheet. If they are too close, they will steam instead of roast. Lastly, stir them halfway through cooking. This promotes even browning and crispiness. If you want a vegan option, try using maple syrup or agave nectar instead of honey. Both sweeteners add a nice flavor and sweetness. You can also use brown sugar mixed with a little water. This mix creates a syrup-like consistency. These alternatives work well in the recipe and keep your dish plant-based. The best temperature to roast Brussels sprouts is 425°F (220°C). At this temperature, they cook evenly and become crispy. High heat helps caramelize the outer leaves, giving them a rich flavor. If you cook at lower temperatures, they may turn out soggy instead of crispy. Stick with 425°F for the best results in your oven roasted Brussels sprouts. Oven-roasted Brussels sprouts are simple and delicious. We covered fresh ingredients, roasting steps, and tips for flavor. Don’t forget those optional add-ons for a personal touch. With the right preparation and adjustments, you can make them fit any meal. Whether you prefer them sweet or savory, there’s a recipe for everyone. Enjoy your tasty, healthy side dish!

Oven Roasted Brussels Sprouts

Discover the perfect balance of flavors with these Sweet & Spicy Oven Roasted Brussels Sprouts! This easy recipe combines honey, balsamic vinegar, and a kick of crushed red pepper for a delightful side dish that's both healthy and delicious. Roast them to perfection for a crispy finish, and optional pecans and cranberries add an extra touch. Click to explore the full recipe and elevate your dinner table with this tasty treat!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

2 tablespoons pure honey

1 tablespoon aged balsamic vinegar

1 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

Sea salt and freshly ground black pepper to taste

1/4 cup chopped pecans (optional)

1/4 cup dried cranberries (optional)

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure an optimal roasting temperature.

    In a large mixing bowl, add the halved Brussels sprouts. Pour in the extra virgin olive oil, honey, and balsamic vinegar. Then, sprinkle in the crushed red pepper flakes, garlic powder, sea salt, and black pepper. Toss the mixture thoroughly until all the Brussels sprouts are evenly coated with the flavorful dressing.

      Next, prepare a baking sheet by lining it with parchment paper, which will make cleanup a breeze. Spread the coated Brussels sprouts out in a single layer on the sheet, ensuring they are not overcrowded.

        Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes. Stir them halfway through the cooking time to ensure that they brown evenly. You'll know they're ready when the sprouts are golden brown and crispy around the edges.

          If you choose to include them, add the chopped pecans and dried cranberries to the baking sheet for the final 5 minutes of roasting. This will allow them to toast slightly and blend harmoniously with the flavors of the vegetables.

            Once the Brussels sprouts are perfectly roasted, take them out of the oven and let them cool for a few minutes before serving to enhance their flavor profile.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an eye-catching presentation, serve the roasted Brussels sprouts on a large, vibrant platter. Drizzle with any remaining honey for a glossy finish and scatter extra chopped pecans and cranberries over the top, adding a beautiful pop of color and texture to your dish.