Brussels sprouts are layered like cabbages, taste mildly bitter in their raw but become sweeter when cooked, and are delicious when roasted. Something I have learned from getting my kid to eat more veggies – introduce them to its roasted avatars. Works most of the time. For someone who loves Brussels sprouts, a simple seasoning of olive oil, salt, and pepper is good enough to roast the veggie. But a good seasoning takes this veggie to a whole new level. This sweet and spicy seasoning mix is inspired by one of our popular recipes, sweet and spicy boneless chicken thighs. The seasoning is a perfect blend of sweetness and heat. Melted Butter – roasting in butter instead of oil gives a fantastic flavor. Light brown sugar – sweetness balances the slight bitterness and heat from paprika. Mild Paprika – For its mild heat and color, you may instead go for hotter variants based on your heat tolerance. Smoked paprika – gives a smokey flavor to those roasted sprouts. Garlic powder – my favorite aromatic, acts as a flavor base. Italian Seasoning – a mix of dried herbs that’s subtly sweet and savory and lifts the flavor. Ground black pepper – adds a kick to the roasted sprouts. Salt – add as per taste.
Prep
Preheat the oven to 400ºF. Line up a baking tray with foil or parchment paper. This will make it easy to clean the tray later. You must prep the brussels sprouts by cutting the stem (the tough brown end). Prune any loose, yellow leaves. Chop the pruned sprouts into halves. For large ones, chop them into quarters.
Mix with seasoning
In a large mixing bowl, add the melted butter, salt, paprika, garlic powder, and pepper, along with Italian seasoning. Mix it well. Add the prepped sprouts and toss them so the seasoning mix coats them evenly.
Bake in the oven
On the baking tray line with foil, arrange the sprouts in a single layer. Lay them with the cut side down, so they remain placed. Place the baking tray on the middle shelf and bake for 25-30 minutes. Increase the baking time if the sprouts are larger. At the end of baking, you should see browning spots on the sprouts. When you need to, take them out of the freezer and, preferably, transfer them to the refrigerator the previous night. Next day, take them out, place them back on the lined-up baking tray, and bake for 10 minutes. You shall get crisp roasted sprouts again. You may also refrigerate roasted sprouts for up to 4 days. Reheat them in the oven again. Some delicious mains to go with roasted sprouts are – Maple Mustard Sheet Pan Chicken, Chicken Paprikash, Chicken Pot Pie, or Baked Meatballs In Garlic Butter Sauce. Fall Roasted Sweet Potato Salad Cinnamon Maple Roasted Sweet Potatoes Roasted Butternut Squash Pasta Pecan Honey Roasted Carrot Roasted Lemon Pepper Zucchini
