4. Initial steam cooking
Spread the Brussels sprouts, cut side down, on a large rimmed baking sheet.
Cover the tray tightly with aluminum foil.
Bake in the oven for 10 minutes .
5. Roasting to brown
Remove the aluminum foil.
Continue cooking until the cabbages are golden brown and tender, about 9 to 12 minutes depending on their size.
6. Service
Season with a little extra salt and pepper if necessary.
Serve hot as a side dish.
💡 Tips & Variations
Adding flavors : Sprinkle with grated Parmesan cheese, minced garlic, or lemon zest before serving.
Sweet and savory version : Add a touch of honey or maple syrup before roasting for an even more pronounced caramelized flavor.
Crunchy : Sprinkle with toasted hazelnuts, slivered almonds or crushed walnuts after baking.
🥡 Storage & Reheating
Storage : Allow to cool completely before placing in an airtight container.
Refrigerator: up to 5 days .
Freezer: up to 12 months .
Reheating :
Microwave : In 15-30 second intervals until hot.
Oven : At 177°C (350°F) on a baking sheet covered with aluminum foil for 10 to 12 minutes .
Pan : Heat over medium heat until thoroughly heated.
📊 Nutritional values (per serving, approximately 8 servings)
Calories : 95 kcal
Carbohydrates : 10 g (3%)
Protein : 3 g (6%)
Lipids : 5 g (8%)
Sodium : 246 mg (10%)
Potassium : 441 mg (13%)
Fiber : 4 g (16%)
Sugars : 2 g (2%)
Vitamin A : 855 IU (17%)
Vitamin C : 96.4 mg (117%)
Calcium : 48 mg (5%)
Iron : 1.6 mg (9%)
💡 Nutritional values are estimates and may vary depending on the ingredients used.
🍽️ Conclusion
This recipe for roasted Brussels sprouts is a quick and delicious way to showcase this often-underestimated vegetable. Perfect as a side dish with meat, fish, or even a vegetarian meal, it’s a recipe that the whole family will love!
✨ Try it out and tell me what you think in the comments!
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