Brussels sprouts are a famous side dish that has crisped edges and a nutty taste that is roasted. These miniature cabbages started with Belgium and became popular during the 16th century. They have since earned a cuisine standard all over the globe especially in healthy food. Although the traditional way to roast it is with olive oil, it is known today to be made with balsamic glaze or spices to the needs of various taste. Fun fact Brussels sprouts are one of all the nutrient-dense vegetables, they have even more vitamin C per cup of orange!
| Nutrient | Amount (per serving) |
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Fats | 7 g |
| Vitamin C | 100% of RDA |
| Vitamin K | 180% of RDA |
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| Ingredient | Quantity |
| Fresh Brussels sprouts | 500 g |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice (optional) | 1 tablespoon |
| Aspect | Description |
| Texture | Crispy on the outside, tender inside |
| Color | Golden brown with green undertones |
| Smell | Savory, slightly nutty aroma |
| Taste | Nutty, savory, and slightly sweet |
| Thickness | Firm but tender when bitten |
Roasted Brussels sprouts is an easy, but fulfilling meal that is a high nutritional value. And useful to the GERD sufferer, this is a simple side dish that could be considered a main dish and brings the taste and nutrients in one easy to make dish. This multi-purpose dish will impress you whether you are preparing your meals in advance or fooling around. Have a taste of this crispy tasting delicious vegetable!
Roast Brussels sprouts are either half or whole sprouts that are put in the oven mixed with oil and other spices until they become brown, crispy on the outside, and tender on the inside.
In order to achieve crispy edges, it is really important to dry the sprouts thoroughly before washing, half them, and dress them with oil, and roast them cut-side down at a higher temperature (400 -425 F).
It is well known that garlic, salt, pepper, balsamic vinegar, lemon, parmesan cheese, red pepper flakes or maple syrup make a good choice.
Yes, he can not be so arid. Sprinkle with low fat light oil spray or broth to help prevent sticking, add flavor.
Roast them in 400-425 ° F (200-220 C) 20-30 minutes to give them a browning (and caramelize) all around.
Half cut makes them cook quicker and has more caramel than uncut ones. Take tiny sprouts entire.
Yes. Roasting them on a day ahead and reheating them in the air fryer or the oven should restore their crunch and then serve them.
Yes, they have been found to be high in fiber, vitamin C, and antioxidants. Roasting does not add many calories but only preserves nutrients to the food without adding too many calories.
They are good in combination with cooked chicken, fish, quinoa, roasted potatoes or a side of course in holiday dishes and weekday suppers.
Place the remaining items in the fridge in an air tight container and leave it to last 3 days. Heat up in a skillet or oven to rejoin the crispy.
