Description
Roasted Brussels Sprouts — perfect for a savory breakfast side and weekly meal prep. Makes 4 servings in 35 minutes with 7 simple pantry-friendly ingredients.
Ingredients
Scale
- 900 g (2 lb) Brussels sprouts
- 30 ml (2 tbsp) extra-virgin olive oil
- 7.5 ml (1½ tsp) kosher salt
- 2.5 ml (½ tsp) freshly ground black pepper
- 15–30 ml (1–2 tbsp) balsamic vinegar or freshly squeezed lemon juice
- 15 g (2 tbsp) honey or maple syrup (optional)
- 30 g (⅓ cup) toasted nuts or crispy pancetta (optional)
Instructions
- Preheat the oven to 220°C (425°F) for at least 15 minutes.
- Trim the stem ends and halve the Brussels sprouts lengthwise; discard outer leaves and dry thoroughly.
- Put the cut sprouts in a large bowl and toss with olive oil, kosher salt, and black pepper.
- Spread sprouts cut-side down in a single layer on a rimmed baking sheet, leaving space between pieces.
- Roast in the middle of the oven for 15 minutes, then flip if stuck and roast for an additional 7–10 minutes.
- Remove from the oven and drizzle with balsamic vinegar or lemon juice and honey if using. Toss and serve hot.
Notes
- Refrigerator storage keeps roasted sprouts at peak quality for 4 days. Transfer cooled sprouts to a glass container with a tight-fitting lid—avoid plastic if possible, as it can trap moisture and soften the caramelized exterior. Place a folded paper towel on top to absorb condensation. Store on the middle shelf where temperature stays most consistent, between 1–4 °C (34–39 °F).
- Freezer storage extends shelf life to 2 months without significant texture loss when done correctly. Flash-freeze sprouts in a single layer first, then transfer to freezer-safe bags with date labels. Press out all air before sealing to prevent freezer burn. For best results, use within 6 weeks—after that, edges may become slightly mealy upon reheating.
- Oven reheating produces the closest-to-fresh results. Spread refrigerated sprouts on a sheet pan in a single layer and reheat at 200 °C (400 °F) for 8 minutes, flipping once at the halfway mark. For frozen sprouts, increase time to 12 minutes without thawing. The dry oven heat re-crisps edges rather than steaming them.
- Microwave reheating works for speed when you need breakfast on the table fast. Place a single 225 g serving on a microwave-safe plate, cover loosely with a damp paper towel, and heat on high for 90 seconds. Let stand 30 seconds before eating. Texture will be softer than oven-reheated but still satisfying for busy mornings.
- Air fryer reheating is the fastest path to re-crisped sprouts. Set your air fryer to 190 °C (375 °F) and spread a single portion in the basket without stacking. Reheat for 4 minutes, shaking the basket once at the 2-minute mark. The circulating hot air reactivates the Maillard browning on cut surfaces, restoring that fresh-from-the-oven crunch.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 164 calories
- Sugar: 7g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg