Irresistible Roasted Brussels Sprouts (Recipe for Printing)
Caramelized Brussels sprouts roasted with soy sauce, maple, and red pepper make a standout side for cool-weather gatherings or holiday tables. Simple steps, big flavor. Save & click.
# What You Need:
→ Vegetables
01 -
1 pound fresh Brussels sprouts
→ Oils and Fats
02 -
2 tablespoons olive oil
→ Seasonings
03 -
1 tablespoon soy sauce
04 -
1 tablespoon maple syrup
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1 teaspoon rice vinegar
06 -
1/2 teaspoon red pepper flakes
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
# How to Make It:
01 -
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper for easier cleanup.
02 -
Trim tough ends from Brussels sprouts and remove any loose, discolored outer leaves. Slice each sprout in half lengthwise for optimal browning.
03 -
Spread halved sprouts on a clean kitchen towel or paper towels and thoroughly pat them dry. Eliminating surface moisture enhances caramelization.
04 -
In a large bowl, combine dried Brussels sprouts, olive oil, salt, and black pepper. Mix until evenly coated.
05 -
Place sprouts cut side down in a single layer on prepared baking sheet. Avoid overcrowding; use two sheets if necessary.
06 -
Roast for 20–25 minutes until tender inside and deeply caramelized with charred edges. Shake pan halfway through for even browning.
07 -
While roasting, whisk together soy sauce, maple syrup, rice vinegar, and red pepper flakes to make a glaze.
08 -
When sprouts are roasted, immediately transfer them to a large bowl. Pour glaze over hot sprouts and gently toss until well-coated.
09 -
Serve immediately for optimal texture and bold flavor.
# Extra Tips:
01 -
Patting Brussels sprouts completely dry before roasting is key to avoiding sogginess and achieves a perfect crisp texture.