Go Back
To make this dish, you need a few key items: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons honey or maple syrup - Zest of 1 orange - Juice of 1 orange - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a tasty base. The olive oil helps the sprouts crisp up nicely. Honey or maple syrup adds a touch of sweetness. The orange zest and juice give a bright, fresh flavor. Garlic powder adds a savory depth. You can take your Brussels sprouts even further with these extras: - 1/4 cup pecans, roughly chopped (optional) - 2 tablespoons freshly grated Parmesan cheese (optional) Adding pecans gives a nice crunch. Parmesan cheese adds a rich, creamy finish. Both options enhance the flavor and texture. For this recipe, you will need a few tools: - A large mixing bowl - A baking sheet - Parchment paper - A sharp knife for trimming the sprouts - A measuring spoon for accurate amounts Using a baking sheet lined with parchment paper makes cleanup easy. It also helps with even roasting. Having the right tools ensures a smooth cooking experience. For the full recipe, you can refer to the detailed instructions above. Start by washing your Brussels sprouts. Remove any yellow leaves and trim the ends. Then, cut each sprout in half. This helps them cook evenly and get crispy. In a large bowl, toss the halved Brussels sprouts with olive oil. Add honey or maple syrup, orange zest, and orange juice. Next, sprinkle in garlic powder, salt, and pepper. Mix well so every sprout gets coated. This is key for flavor. Preheat your oven to 400°F (200°C). Spread the Brussels sprouts cut-side down on a lined baking sheet. This helps them brown nicely. Roast for 20-25 minutes. Stir halfway to ensure even cooking. If you want, add pecans during the last five minutes. They will toast well! When done, sprinkle with Parmesan cheese for extra taste. Let them cool a bit before serving. Enjoy your tasty dish! For the full recipe, check the section above. To get the best roast on your Brussels sprouts, follow these steps: - Cut them right: Halve each sprout to expose more surface area. - Use high heat: Set your oven to 400°F (200°C). This helps them crisp up. - Don't crowd the pan: Spread the sprouts out in a single layer. This ensures even cooking. - Check for doneness: Look for deep golden color and crispy edges. This takes about 20-25 minutes. Want to boost the flavor of your Brussels sprouts? Try these tips: - Citrus zest: Adding orange zest gives a bright, fresh taste. - Sweetness: Honey or maple syrup adds a nice touch of sweetness. - Crunch factor: Toss in chopped pecans for a delightful crunch. - Cheese: Freshly grated Parmesan makes a tasty finish. Here are some common pitfalls to watch out for: - Not trimming properly: Always trim and halve the sprouts for even cooking. - Skipping the oil: Oil is key for crispiness. Don’t skip it! - Overcooking: Keep an eye on the time. You want them crispy, not mushy. - Ignoring the toss: Stir halfway through to ensure all sides get roasted. These tips and tricks will help you create the perfect Oven-Roasted Brussels Sprouts. For a full guide, check out the Full Recipe! {{image_2}} You can change the taste by adding different seasonings. Try chili powder for heat. You can use cumin for a warm, earthy flavor. Smoked paprika gives a nice depth. Season them with a pinch of nutmeg for a warm twist. Just mix these spices with your olive oil before tossing the sprouts. Brussels sprouts pair well with many veggies. Try adding carrots for sweetness or bell peppers for crunch. Cauliflower works great for a tasty mix. You can even add sweet potatoes for a hearty dish. Just cut them to the same size as the sprouts. This way, they roast evenly. If you want a different sweetness, try agave syrup or brown sugar. Maple syrup adds a unique flavor. You can also use coconut sugar for a lower glycemic option. Each sweetener gives a different taste, so feel free to experiment. Just be sure to adjust the amount to your liking. Check out the Full Recipe for the base ingredients to get started! To store leftover Brussels sprouts, first let them cool. Place them in an airtight container. Keep the container in the fridge. Try to use them within three days for the best taste. If they are still warm, they may create steam. This steam can make the sprouts soggy, which you want to avoid. When reheating Brussels sprouts, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet in a single layer. Heat them for about 10-15 minutes, or until they are warm. This method keeps them crispy. If you use a microwave, they might turn soft. You can freeze Brussels sprouts, but they need some prep. Blanch the sprouts in boiling water for three minutes. Then, quickly place them in ice water. Drain them and dry them well. Pack them in freezer bags, squeezing out the air. They can last up to six months in the freezer. When you are ready to use them, thaw in the fridge overnight before cooking. For a great dish, try them using the full recipe! Yes, you can use frozen Brussels sprouts. However, fresh sprouts give better results. Frozen sprouts often hold extra water. This can lead to steaming instead of roasting. If you choose frozen, thaw and drain them well. Pat them dry with a towel. This step helps them crisp up when roasted. Brussels sprouts are done when they are golden brown and crispy outside. They should also feel tender when pierced with a fork. A good way to check is to look for a nice caramelized color. If they look dark and crispy, they are perfectly roasted. Oven-roasted Brussels sprouts pair well with many dishes. I love to serve them with roasted chicken or fish. They also go great with quinoa or rice. For a hearty meal, try them with steak or pork chops. You can even toss them into a salad for a crunchy texture. For the full recipe, check out the detailed steps above. Oven-roasted Brussels sprouts are simple but full of flavor. We covered key ingredients, tools, and steps for making them perfectly. I shared tips to enhance taste and avoid common pitfalls. You can even explore fun variations and ways to store leftovers. In the end, these sprouts can be a delicious side for any meal. Try these methods and enjoy this healthy dish!

Oven-Roasted Brussel Sprouts

Discover the perfect blend of flavors with these Oven-Roasted Brussels Sprouts with a Citrus Glaze! This simple recipe transforms everyday Brussels sprouts into a mouthwatering side dish that your whole family will love. With just a few ingredients and 35 minutes, you'll create crispy, caramelized sprouts bursting with citrusy goodness. Click through to explore the full recipe and elevate your next meal!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons honey or maple syrup

Zest of 1 orange

Juice of 1 orange

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup pecans, roughly chopped (optional)

2 tablespoons freshly grated Parmesan cheese (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, honey or maple syrup, orange zest, orange juice, garlic powder, salt, and pepper. Toss until the Brussels sprouts are well coated.

      Spread the mixture evenly on a baking sheet lined with parchment paper. Ensure the sprouts are cut side down for optimal roasting.

        Roast in the preheated oven for about 20-25 minutes, or until the outer leaves are crispy and a golden brown color, stirring once halfway through.

          If using pecans, add them to the baking sheet during the last 5 minutes of roasting to toast them slightly.

            Remove from the oven and, if desired, sprinkle with freshly grated Parmesan cheese while still hot for a delicious finish.

              Toss the Brussels sprouts again and let them sit for a few minutes to cool slightly before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the Brussels sprouts on a large platter, drizzling any remaining citrus glaze from the pan over the top. Garnish with additional orange zest and chopped pecans for a vibrant presentation.