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- 1 pound Brussels sprouts, trimmed and halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon balsamic glaze - 1 teaspoon lemon zest - Salt and pepper to taste - ½ teaspoon red pepper flakes - Fresh parsley for garnish For this garlic roasted Brussels sprouts recipe, I focus on simple yet bold flavors. The main ingredients are crucial. Start with fresh Brussels sprouts. Trim and halve them for even cooking. The garlic adds a punch of flavor. Mince it finely to release its natural oils. Olive oil helps the sprouts roast beautifully. It gives them a rich taste and helps with crisping. Next, the additional flavor components lift the dish. Balsamic glaze adds sweetness and depth. The lemon zest brings a bright note that balances the flavors. Don’t forget salt and pepper. They enhance all the tastes in this dish. If you want a kick, add red pepper flakes. They provide warmth without overpowering the taste. Finally, fresh parsley is a great garnish. It adds color and freshness to your finished dish. When you gather these ingredients, you're ready for the full recipe. Each component plays a role in creating a delicious side. Enjoy the process, and let the flavors shine! - Preheat the oven to 400°F (200°C). - In a large mixing bowl, combine the halved Brussels sprouts and minced garlic. First, I start by preheating the oven. This step is crucial because it ensures even cooking. Next, I take the Brussels sprouts, trim off the tough ends, and slice them in half. I add them to a bowl along with the minced garlic. The garlic adds a strong flavor that pairs well with the sprouts. - Drizzle olive oil over the mixture. - Season with salt, pepper, and red pepper flakes if using. After mixing the sprouts and garlic, I drizzle olive oil over the top. This oil helps the vegetables crisp up in the oven. Then, I sprinkle salt and pepper to taste. If I want a bit of heat, I add red pepper flakes. Toss everything together until the Brussels sprouts are well coated. - Spread on a baking sheet. - Roast for 20-25 minutes, stirring halfway. Next, I spread the Brussels sprouts on a baking sheet. I want them in a single layer for the best roasting. I place the baking sheet in the oven and set a timer for 20-25 minutes. Halfway through, I give them a stir. This helps them roast evenly. When they are done, the edges will be crispy, and the centers will be tender. If you want more details, check out the Full Recipe. To get crispy edges and tender centers, start with even spacing on the baking sheet. I always make sure the Brussels sprouts are laid out in a single layer. This helps them roast evenly. If they crowd each other, they will steam instead of roast. I recommend using a large baking sheet for this recipe. You can boost the flavor of your Brussels sprouts with extra spices or herbs. Try adding a pinch of smoked paprika or a sprinkle of thyme. This gives a nice depth to the dish. For a touch of acidity, drizzle on balsamic glaze and add a bit of lemon zest. This balance brightens the flavors and makes each bite pop. Garnishing with fresh parsley adds a splash of color. I love to sprinkle it on right before serving. It makes the dish look fresh and inviting. For serving suggestions, these roasted sprouts pair well with grilled chicken or fish. They are also great at holiday dinners or casual barbecues. For more ideas, check the Full Recipe. {{image_2}} You can easily change the flavor of your Garlic Roasted Brussels Sprouts by swapping ingredients. - Using different types of vinegar: Instead of balsamic glaze, try apple cider vinegar or red wine vinegar. These options add a different tangy taste. - Substituting olive oil with other options: If you prefer, use avocado oil or melted coconut oil. Both give a unique flavor and can be just as healthy. Adding more flavors can make this dish even better. - Adding cheese: Sprinkling Parmesan or feta cheese on the sprouts before serving adds creaminess. The cheese melts slightly and creates a rich taste. - Incorporating nuts for crunch: Toss in some chopped pecans or walnuts. They add a nice crunch and a nutty flavor that pairs well with the sprouts. You can modify this recipe to fit different diets. - Making it vegan or gluten-free: This dish is already vegan and gluten-free. Just make sure to use the right vinegar and oil. - Low-calorie options for a lighter dish: Use less oil or skip the cheese. You can also add more veggies, like carrots or bell peppers, for bulk without many calories. For more details, check the Full Recipe for Garlic Roasted Brussels Sprouts. To store your leftover garlic roasted Brussels sprouts, place them in an airtight container. This keeps them fresh and prevents any odors from mixing. You can store the sprouts in the fridge for up to 3 days. After that, they may lose their crispness and flavor. When you're ready to enjoy your leftovers, you can reheat them easily. The best method is to use the oven. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This method helps keep the edges crispy. You can also use a microwave, but it may make the sprouts a bit soggy. If you choose the microwave, heat in short bursts and check often. If you want to save some for later, freezing is a great option. First, let the Brussels sprouts cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer-safe bag. This way, they won’t stick together. You can freeze them for up to 3 months. To thaw, place them in the fridge overnight. Reheat them in the oven like before for the best texture. Yes, you can make Garlic Roasted Brussels Sprouts ahead of time. To do this, cook them as usual. After roasting, let them cool completely. Then, place them in an airtight container. Store them in the fridge for up to three days. When you want to serve them, reheat in the oven at 350°F (175°C) for about 10 minutes. This way, they stay crispy and tasty. Garlic Roasted Brussels Sprouts taste great with many dishes. You can pair them with grilled chicken, salmon, or steak. They also go well with grains. Try serving them with quinoa or brown rice. For a vegetarian option, serve them with a hearty lentil salad. The flavors merge beautifully, creating a satisfying meal. Choosing fresh Brussels sprouts is easy with a few tips. Look for sprouts that are bright green and firm. Avoid those that are yellow or have brown spots. Smaller sprouts are often sweeter. When you press a sprout, it should feel solid. This shows it is fresh. You want the best quality for your dish. For the full recipe, check out the details above. In this article, we explored how to make delicious garlic roasted Brussels sprouts. We covered everything from the main ingredients to step-by-step instructions for perfect roasting. Remember to use even spacing on the baking sheet for crispy edges. You can also experiment with flavors and ingredients. Whether you are vegan or just looking for a tasty side dish, this recipe is versatile. Enjoy what you create, and share it with others! It’s a simple, tasty addition to any meal.

Garlic Roasted Brussels Sprouts

Elevate your side dish game with these Garlic Roasted Brussels Sprouts with a Twist! This easy recipe combines crispy Brussels sprouts and flavorful garlic, drizzled with balsamic glaze and zesty lemon for a delightful finish. Perfect for any meal, these roasted sprouts are simple to prepare and packed with flavor. Click through to discover this delicious recipe and impress your guests at the dinner table!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon balsamic glaze

1 teaspoon lemon zest

Salt and pepper to taste

½ teaspoon red pepper flakes (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts and minced garlic.

      Drizzle the olive oil over the Brussels sprouts, add the salt, pepper, and red pepper flakes if using. Toss until evenly coated.

        Spread the Brussels sprouts out in a single layer on a baking sheet covered with parchment paper.

          Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and the centers are tender, stirring halfway through.

            Once roasted, remove from the oven and drizzle with balsamic glaze and lemon zest. Toss gently to combine.

              Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.

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