December 13, 2022

Roasted Brussels Sprouts

Roasted Brussels Sprouts are delicious and healthy to include in your meal. They make a perfect addition to your Holiday dinner table to brighten your day! These cute brussels sprouts are crispy from the outside and tender from the inside.

When brussels sprouts are cooked correctly, they taste super tasty and addictive. Roasting them in a pan on medium high heat makes them perfectly caramelized and crispy. Pan roasting is a very quick and easy option when making brussels sprouts in small quantities on a weekly basis.

Always make sure to use a heavy-bottomed pan while making the brussels sprouts. If you use a cast iron or steel pan for cooking them, they will turn super delicious and crispy.

The fabulous mixture of honey, apple cider vinegar, salt, pepper, and paprika gives an amazing taste to roasted brussels sprouts. Toasted pecans add a lovely nutty flavor and crunch in the dish. Pomegranates give a beautiful pop of color, crunch, and some added sweetness to balance the bitterness of the brussels sprouts.

These gorgeous brussels sprouts look like mini cabbages and are loaded with an ample of health benefits. Look for the bright green brussels sprouts. Rinse them with loads of water to remove any dirt from them. Slice off the woody bottom and remove any yellow or brown leaves before making the recipe.

Ingredients

Brussels sprouts
Pecans
Pomegranate
Honey
Apple cider vinegar
Salt
Black pepper
Paprika
Olive oil

Roasted Brussels Sprouts Step By Step Recipe

Preparing The Brussels Sprouts

Place the brussels sprouts into a colander and thoroughly rinse under some cold water. Let them sit in the colander for 15-20 minutes. Pat them dry with a kitchen napkin.

Sometimes, I keep them in the refrigerator by covering them with a kitchen towel for about 2 hours before slicing.

Slice off the woody bottom stem end of each brussels sprout. A few leaves may fall off so you can set them aside.

Next, slice each brussels sprout into half, lengthwise from tip to the end.

Preparing The Sauce

In a small bowl, whisk together some apple cider vinegar, honey, salt, pepper, paprika, and set aside.

Cooking The Brussels Sprouts

Heat some oil in a large skillet on high heat until you will see smoke coming out of the pan.

Lower the temperature to medium-high, transfer the brussels sprouts by arranging the cut side down on to the pan. Try to fit as many as you can by keeping some distance between them.

Drizzle the remaining oil on top and cook them undisturbed for about 8 minutes.

Insert a fork in the middle of one brussels sprout. If it easily goes halfway through and caramelizes then the sprouts are done from one side.

Flip the brussels sprouts and cook the other side for about 8 minutes or until golden brown.

Next, add some pecans into the pan and toast them for 30 seconds.

Turn off the heat and stir in the honey mixture to coat the cooked brussels sprouts. Transfer the sprouts into a serving dish.

Cook the brussels sprouts leaves by adding some oil in the pan until they slightly brown, for about 2-3 minutes. Transfer them to the dish and mix.

Now add some pomegranate arils and enjoy them hot or warm. You can add some goat cheese, feta cheese, or parmesan cheese.

Tips For Making Roasted Brussels Sprouts

Look for bright green and small Brussels sprouts while making the roasted sprouts.
Heat the pan before transferring the sprouts for perfectly roasted and charred brussels sprouts.
Do not overcook the brussels sprouts or they will taste bitter with a strong sulfur-like smell in the dish.
While making the brussels sprouts, use some kind of acid like apple cider vinegar to balance the bitter taste of them.
Honey gives a mildly sweet taste and glaze to the dish to balance the sourness of apple cider vinegar.

Variations

You can add some garlic powder in the sauce for some garlicky flavor in the dish.
Use avocado oil, ghee, or butter in the dish.
Any cooking vinegar or lemon juice can be added depending on the availability.
I have used an iron cast pan for beautiful flavors in the brussels sprouts. You can use a steel or non-stick heavy bottomed pan. The time for roasting the sprouts will vary depending on the pan.
Instead of pomegranate, you may use some dried cranberries in the dish.
Skip adding pecans and add walnuts or sliced almonds in the dish. You can completely skip adding nuts as well.
You can use some goat cheese, feta cheese, or parmesan cheese for an extra flavor.
To make the brussels sprouts for serving a large crowd, you can roast them in the oven to 400℉/200℃ and roast the sprouts for 30 minutes, flipping halfway through.

How To Store Roasted Brussels Sprouts?

Roasted brussels sprouts taste best when served hot and fresh.

Store the leftovers in an airtight container for 4 days in the refrigerator. Reheat them in the oven before serving them.

How To Serve Roasted Brussels Sprouts?

Serve the sprouts as a side dish for a beautiful addition to the holiday dinner table.

Roasted brussels sprouts taste very well with pasta, baked pasta, Mexican vegetarian casserole, or spicy chickpeas tacos.

Other Roasted Veggies:

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Recipe Card

Roasted Brussels Sprouts

Mayura

Roasted Brussels Sprouts are delicious and healthy to include in your meal. They make a perfect addition to your Holiday dinner table to brighten your day!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 16

Total Time 31

Course Salad, Side Dish

Cuisine American

Servings 4

Calories 180 kcal

Ingredients

1 lbs Brussels sprouts
1/4 cup Pecans
1/4 cup Pomegranate seeds
4 tsp Honey
1 tbsp Apple cider vinegar
3/4 tsp Salt or as required
1/4 tsp Black pepper freshly ground
1/4 tsp Paprika
2 tbsp Olive oil