Brussel Sprouts Roasted Red Peppers Baby Kale and Caper
If you've been looking for a quick, reliable way to make crispy roasted Brussels sprouts, you're in the correct place!
We've perfected our method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty coat that sends the season over the peak. Let's do this!
This recipe is simple, requiring just 30 minutes and 8 ingredients to make.
The Trick to Crispy Brussels Sprouts
- Halved, seasoned Brussels sprouts cook first on the stovetop, so finish in the oven.
- The flim-flam is getting a "sear" on the sprouts on the stovetop start (preferably in a cast iron pan) before transferring to a very hot oven to roast at a high temp.
- The other play a trick on is non crowding the pan (a big bandage atomic number 26 is best). Crowding doesn't allow a proper sear and creates steam, which ultimately makes for soggier Brussels sprouts.
While your Brussels sprouts and garlic are finishing in the oven, make your glaze.
This 1 is inspired by a few eating house versions I've tried that mock common salt and vinegar chips. For a similar upshot I created a glaze with:
- miso* (chickpea miso for soy-free)
- rice vinegar (or apple cider or white vino vinegar)
- sea table salt
- maple syrup (or raw honey)
The result is a calorie-free glaze that'southward equal parts salty, sweet, and acidic, which coats the sprouts right out of the oven for an boosted outburst of flavor.
*Learn more about the origins of miso here!
What season profile practise Brussels Sprouts have when roasted?
Brussels sprouts that are roasted accept on a slightly sweet, caramelized flavor. They too become crisp on the outside to provide a nice crunchy exterior.
The reason nosotros prefer sautéing on the stovetop before roasting is to become that nice browned, crispy edge, which is only enhanced every bit it roasts in the oven.
We hope yous Honey these Brussels sprouts. They're:
Crispy on the exterior
Tender on the inside
Hearty
Flavorful
Salty-sweet
Customizable
& And so delicious
These would make a delicious side for holiday gatherings and beyond. We could also see them pairing well with our Vegan Lentil Nut "Meatloaf," Piece of cake Marinated Grilled Chicken, or Lemon Baked Salmon with Garlic Dill Sauce.
More Brussels Sprout Recipes
- Stir-Fried Gochujang Brussels Sprouts
- Crispy Brussels Sprouts with Sriracha Aioli
- Warm Brussels Sprout Slaw with Coconut Bacon
- Creamy Brussels Sprout & Shallot Dip (contains dairy)
- Garlic & White Wine Pasta with Brussels Sprouts
If you try this recipe, let us know! Leave a annotate, charge per unit it, and don't forget to tag a photo #minimalistbaker on Instagram. Thanks, friends!
Servings 5 (ane-cup servings)
BRUSSELS
- 5 cups Brussels sprouts, browned outer leaves removed, big stalks trimmed off, halved (quartered if very large in size // ane lb yields ~5 cups)
- ii tsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
- iii/4 tsp body of water salt, plus more to taste
- 1/4 tsp fresh black pepper
- 5 whole cloves garlic, pare removed and smashed or halved
MISO GLAZE
- one Tbsp miso paste (we prefer chickpea miso for a soy-free option — Miso Master is a swell brand // always ensure gluten-free friendly as needed)
- 2 Tbsp rice vinegar (or sub apple cider or white vino vinegar)
- 1 Tbsp maple syrup
- 1 pinch sea salt
FOR COOKING
- 2 Tbsp avocado oil (or other neutral-flavored cooking fat that tin withstand loftier heat)
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Preheat oven to 400 degrees F (204 C).
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Add together trimmed and halved Brussels sprouts to a large mixing basin (reserve garlic cloves for afterwards use) and flavour with oil, table salt, and pepper. Toss to coat and gear up aside.
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In a separate small mixing bowl, add the miso glaze ingredients and stir / whisk to combine. Taste and adjust flavour as needed, adding more common salt or miso for saltiness, vinegar for acidity, or maple syrup for sweet. Information technology should exist equal parts tangy, salty, and sugariness. Set aside for use afterward the Brussels sprouts are roasted.
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Rut a large (at least 12-inch) oven-safety skillet (we adopt bandage iron) over medium-loftier heat. In one case hot, add cooking oil (it should coat the bottom of the pan, and then add more equally needed).
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Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — nosotros'll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face downwards and they shouldn't be piled on summit of each other. If information technology'southward crowded, remove a few to cook in a separate batch.
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Cook for 2-3 minutes cut side down to become a sear. Once gold brown, add garlic, toss, and transfer to oven.
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Bake for x-15 minutes, removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep aureate brown but non burnt.
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Remove from oven and immediately add together HALF the miso glaze (alternatively, reserve all as a dipping sauce). Toss to coat and serve hot with remaining coat on the side for dipping.
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Best when fresh. Store cooled leftovers covered in the refrigerator upwardly to 2-3 days. Non freezer friendly. Reheat in the microwave or on the stovetop in a skillet over medium heat until hot.
*Nutrition information is a rough estimate.
*Recipe adjusted from The New York Times.
Serving: 1 one-cup servings Calories: 124 Carbohydrates: 12.viii grand Protein: iii.8 thou Fat: 7.6 g Saturated Fat: 0.9 g Polyunsaturated Fatty: 1.12 g Monounsaturated Fat: 5.15 g Trans Fatty: 0 g Cholesterol: 0 mg Sodium: 482 mg Potassium: 364 mg Fiber: 4 g Sugar: iv.9 g Vitamin A: 650 IU Vitamin C: 104 mg Calcium: 50 mg Atomic number 26: one.4 mg
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Source: https://minimalistbaker.com/miso-glazed-roasted-brussels-sprouts/
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