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Why This Recipe Works
These Brussels sprouts come out crispy on the outside and tender on the inside. Roasting brings out their natural sweetness and adds a delicious, nutty flavor. It’s an easy way to enjoy a healthy vegetable that many people often overlook.
Kitchen Tips
- Make sure to dry the sprouts thoroughly after washing to help them crisp up in the oven.
- Cut the sprouts evenly so they cook at the same rate.
- Don’t overcrowd the baking sheet; give them space to roast properly.
- Cut the sprouts evenly so they cook at the same rate.
- Don’t overcrowd the baking sheet; give them space to roast properly.
Step 1
Lightly heat your oven to 350°F (175°C). Toss the Brussels sprouts into a casserole dish or Dutch oven, then dot them with small pieces of butter. Sprinkle some salt, pepper, and a squeeze of lemon juice over everything. Cover the dish with a lid and pop it into the oven.
Step 2
Let the sprouts bake for about 25 minutes, checking occasionally to give them a gentle stir so they don’t stick. When you have about 10 minutes left, take the lid off and scatter the pine nuts over the top. Once the sprouts are tender and roasted just right, take them out and crumble some blue cheese over them before serving. Enjoy!
Perfect Side Pairings
Serve these roasted Brussels sprouts as a side dish with roasted chicken or grilled steak. They also pair well with a drizzle of balsamic glaze or a sprinkle of Parmesan cheese for extra flavor. Add some toasted nuts or dried cranberries for a festive touch.
Storage Instructions
Store leftover Brussels sprouts in an airtight container in the refrigerator. They are best eaten within 3 days. To reheat, warm them in a skillet over medium heat to help restore their crispiness.
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