Go Back
- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 2 tablespoons honey or pure maple syrup - Zest of 1 medium orange - Juice of 1 medium orange - 1 teaspoon garlic powder - Sea salt and freshly ground black pepper to taste - 1/4 cup pecans, roughly chopped (optional) - 2 tablespoons freshly grated Parmesan cheese (optional) To make oven-roasted Brussels sprouts, you need fresh Brussels sprouts. Look for ones that are bright green and firm. The extra virgin olive oil gives a nice rich flavor. Honey or maple syrup adds a sweet touch that balances the sprouts' natural bitterness. The zest and juice of the orange bring a burst of freshness. Garlic powder adds depth to the dish. You can adjust the salt and pepper to your taste. If you like crunch, add chopped pecans. For a cheesy finish, sprinkle with Parmesan cheese. Using these ingredients, you will create a dish full of flavor. Check out the Full Recipe for all the details! - Preheat the oven to 400°F (200°C). - In a bowl, mix the halved Brussels sprouts with olive oil and seasonings. First, I start by preheating the oven. This step is key to getting crisp sprouts. Next, I wash and trim the Brussels sprouts, cutting them in half. In a large bowl, I add the halved sprouts. Then, I pour in the olive oil along with honey or maple syrup, orange zest, orange juice, and garlic powder. I sprinkle sea salt and black pepper to taste. Gently, I toss everything together, ensuring each sprout gets a nice coat of the glaze. - Line a baking sheet with parchment paper. - Spread Brussels sprouts cut side down. After mixing, I prepare my baking sheet. I line it with parchment paper for easy cleanup. This step helps avoid any sticking. I then spread the Brussels sprouts on the sheet, making sure the cut sides face down. This will help them get that golden, crispy look while roasting. - Roast for 20-25 minutes. - Stir halfway for even cooking. I place the baking sheet in the preheated oven. I roast the Brussels sprouts for about 20 to 25 minutes. Halfway through, I take a moment to stir them. This helps them cook evenly. I look for a nice golden brown color and crispy outer leaves. That’s when I know they are done. If using pecans, I add them in the last five minutes. This gives them a nice toast without burning. For a final touch, I sprinkle fresh Parmesan cheese over the hot sprouts before serving. For more details, check the Full Recipe. To get that perfect crispiness, you need high heat. Preheat your oven to 400°F (200°C). This heat helps the Brussels sprouts brown and become crunchy. When you cut the sprouts in half, place them cut side down on your baking sheet. This position promotes even browning and a nice caramelization. For extra flavor, timing is key. If you want to add pecans, wait until the last five minutes of roasting. This way, they toast nicely without burning. Another great tip is to sprinkle freshly grated Parmesan cheese right after roasting. The heat will melt it slightly, adding a delicious finish. Make your dish look as good as it tastes. Use a large serving platter to arrange the roasted Brussels sprouts. Drizzle any leftover citrus glaze from the baking sheet over the sprouts. For a bright touch, add some fresh orange zest on top. This not only looks appealing, but it also boosts the flavor. For the complete recipe, check out the Full Recipe. {{image_4}} You can change the flavor of oven-roasted Brussels sprouts easily. For a spicy kick, add red pepper flakes. A little goes a long way. This will give your dish a nice heat. You might also try herb-infused Brussels sprouts. Fresh rosemary or thyme works well. Simply add a teaspoon of chopped herbs before roasting. If you want a vegan option, swap honey for maple syrup. This keeps the sweetness while staying plant-based. You can also skip the honey altogether. For nut-free options, leave out the pecans. Your dish will still be tasty without them. If you want a quicker method, try the air fryer. Set it to 375°F and cook the sprouts for about 15 minutes. Shake the basket halfway for even cooking. You can also sauté them on the stovetop. Use a large pan with a bit of oil. Cook on medium heat until they are brown and crisp. For the full recipe, check back to ensure you have all the steps and tips for your perfect dish! After enjoying your oven-roasted Brussels sprouts, let them cool down. Place them in an airtight container. This keeps them fresh and tasty. Store them in the fridge for up to three days. The longer they stay, the less crisp they get. To warm up your leftovers, use the oven or air fryer. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10 minutes. This keeps them crispy. The air fryer works well too, at 350°F for 5-7 minutes. Avoid using the microwave. It can make them soggy, which we want to avoid. If you want to freeze Brussels sprouts, do it before cooking. Wash and trim them, then blanch in boiling water for 3 minutes. Cool them quickly in ice water. Drain and pack them in freezer bags. Squeeze out the air before sealing. You can freeze cooked sprouts, but they lose some crunch. When ready to use, thaw in the fridge overnight before reheating. Roasting Brussels sprouts takes about 20 to 25 minutes. Set your oven to 400°F (200°C). This high temperature helps them become crispy. You want a nice golden color on the outside. You can use frozen Brussels sprouts, but the texture will change. They may become softer and less crisp. If using frozen ones, add about 5 more minutes to the cooking time. Make sure to thaw and drain them first. This step helps reduce extra moisture. Oven-roasted Brussels sprouts pair well with many dishes. Try them with roasted chicken or grilled salmon. They also go great with quinoa or a rich risotto. Add them to a salad for extra crunch and flavor. Look for crispy outer leaves and a golden brown color. You can also pierce them with a fork. If it slides in easily, they are done. A nice caramelization shows you have roasted them well. You now have a clear recipe for roasting Brussels sprouts. The main ingredients and enhancements bring out great flavor. Remember to preheat your oven and prepare those sprouts right. Use tips for a crispy finish and consider variations to keep it fun. Store leftovers properly to enjoy later. Whether you choose to air fry or roast, Brussels sprouts can impress. Now, it’s time to enjoy your delicious creation!

Oven-Roasted Brussel Sprouts

Discover the irresistible flavor of Oven-Roasted Brussels Sprouts with a Citrus Glaze! This simple recipe is packed with zest from fresh oranges and a hint of sweetness, paired perfectly with crispy Brussels sprouts. Perfect as a side dish or a healthy snack, this dish is sure to impress family and friends. Click through to explore the recipe and elevate your cooking with delightful, easy-to-follow instructions!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

2 tablespoons honey or pure maple syrup

Zest of 1 medium orange

Juice of 1 medium orange

1 teaspoon garlic powder

Sea salt and freshly ground black pepper to taste

1/4 cup pecans, roughly chopped (optional)

2 tablespoons freshly grated Parmesan cheese (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it reaches the correct temperature for optimal roasting.

    In a large mixing bowl, add the halved Brussels sprouts. Pour in the olive oil, honey or maple syrup, orange zest, orange juice, garlic powder, and a generous pinch of salt and pepper. Gently toss all the ingredients together until the Brussels sprouts are thoroughly coated with the glaze.

      Line a baking sheet with parchment paper for easy cleanup. Transfer the Brussels sprouts mixture onto the sheet, spreading it out evenly. Position the sprouts cut side down to encourage a crispy, caramelized exterior as they roast.

        Place the baking sheet in the preheated oven and roast the Brussels sprouts for approximately 20 to 25 minutes. Halfway through, give them a stir to promote even cooking. Look for a nice golden brown color and crispy outer leaves as an indicator of doneness.

          If you choose to use pecans, sprinkle them onto the baking sheet during the last 5 minutes of roasting. This will lightly toast them and enhance their flavor without overcooking.

            Once roasted, remove the baking sheet from the oven. If you would like an added touch, sprinkle freshly grated Parmesan cheese over the hot Brussels sprouts, allowing it to melt slightly for an irresistible finish.

              Give the Brussels sprouts a light toss once more, then let them rest for a few minutes to cool slightly before transferring them to a serving dish.

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

                  - Presentation Tips: Plate the Brussels sprouts on a large serving platter, ensuring they are appealingly arranged. Drizzle any remaining citrus glaze from the baking sheet over the top for added flavor. For a pop of color, garnish with extra orange zest and chopped pecans, making the dish not only delicious but visually enticing as well.