Smoky Roasted Brussels Sprouts

I have always loved Brussels Sprouts, but this passion for this vegetable was not shared by my family.  Roasting them is an easy and delicious way to bring the naysayers to the table.

This is a healthy, vegetarian, vegan, and gluten-free side dish that pairs beautifully with just about anything.  Moreover, it is easy to customize with your favorite flavors. 

For more vegetarian options, please consider: Buckwheat with Mushroom Ragout and Addictive Roasted Vegetables with Herbs and Garlic.

Smoky Roasted Brussels Sprouts

I've always loved Brussels sprouts but this passion was not shared by my family.  Roasting them is an easy and delicious way to bring the naysayers to the table.
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, brunch, Dinner, Main Course, Side Dish
Cuisine American, European, Italian
Servings 6 people

Ingredients
  

  • 2 pounds Brussels Sprouts
  • 2 tbsp Olive oil extra virgin
  • 1/2 tsp Smoked Spanish paprika
  • 1/2 tsp Cumin
  • Kosher Salt to taste
  • Black pepper to taste
  • 2 tbsp Apple cider vinegar or Balsamic
  • 2 cloves of Garlic minced
  • 1 Shallot minced

Instructions
 

  • Pre-heat the oven to 400 degrees.
  • Trim the ends of Brussels Sprouts and remove exterior leaves. Wash and drain well. Spread sprouts on a kitchen towel to remove excessive moisture.
  • Arrange brussels sprouts on to a rimmed baking sheet.
  • Coat brussels sprouts with oil, add smoked paprika, cumin, salt, and pepper. Mix well and spread in an even layer.
  • Roast for about 30 minutes or until sprouts are caramelized and crisp on the outside.
  • Shake or stir the pan occasionally to ensure even roasting.
  • Once out of the oven, add garlic, shallot, drizzle apple cider vinegar, give it a light toss, and serve.

Notes

To ensure crispy and caramelized success, make sure to use a large enough pan so that these sprouts can enjoy some “personal space”.  
Keyword balsamic vinegar, Brussels Sprouts, cumin, easy, healthy, quick, Roasted Vegetables, Sprouts, vegetarian
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