Perfect Roasted Brussels Sprouts are a little elusive, which is why we're sharing our favorite method for Brussels Sprouts which are crisp on the outside, tender on the inside and full of flavor.
And to enhance them for the holidays (and beyond), we add crispy roasted garlic, our must-have creamy vegan cheese, dried cherries for a tangy kick and a rich balsamic reduction. Moreover, just 7 ingredients mandatory. Let us show you how it's done!
How do you get perfectly roasted Brussels sprouts?
The key to Brussels sprouts that are crisp on the outside and tender on the inside is getting the right cooking temperature (400 degrees Fahrenheit / 204 degrees Celsius). The temperature is too low and they will be soggy. Too high a temperature and they will burn on the outside but will remain raw inside.
If you are not sure if your oven temperature is correct, use a oven thermometer is a simple and inexpensive way to improve your chances of success in the kitchen!
It is also important to make sure that there is plenty of space between the shoots. When they are too close together, they steam and have difficulty browning.
For even crispier Brussels sprouts, we also like to sear them in a cast iron pan before roasting in the oven. This is an optional step but it changes the game!
For this recipe, we also toasted some garlic, which helps soften its intensity and bring out its natural sweetness. If you couldn't tell, we are huge garlic fans around here! It just makes everything better.
To serve we added dried cherries for a tangy-sweet element, our dairy free macadamia nut cheese for the richness, and the balsamic reduction to bring it all together. It's a magical combination of flavors!
We hope you LOVE these grilled Brussels sprouts. They are:
More Brussels Sprouts Recipes
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Portions 4 (~ 1 cup serving)
BRUSSELS & GARLIC
- 1 kg Brussels sprouts, rinsed and halved (cut very large shoots into quarters)
- 2 teaspoon avocado oil (see notes for oil-free), divided
- 1 healthy pinch each sea salt and black pepper
- seven cloves garlic, crushed / coarsely chopped
- 1/4 Chopped off dried cherries, coarsely chopped (or under other semi-acidulous dried fruits of your choice)
- 2 Tablespoon dairy free cheese (we used our Macadamia cheese // or similar sub bought in store)
Heat oven to 400 degrees F (204 C) - use the convection setting if you have it for crispier sprouts. Also line a baking sheet with parchment paper. Put aside.
Add the balsamic vinegar to a small saucepan and bring to a very low boil over medium heat. Then reduce the heat slightly (medium-low to low) to simmer evenly (bubbles should constantly form on the sides and center of the pan - but not at full boil). Continue cooking until reduced by half and vinegar leaves a thin film at the bottom of the pot when turned on its side, ~ 15-20 minutes. Look carefully towards the end to make sure it doesn't burn.
Pour the balsamic reduction into a serving dish to cool. It will continue to thicken into a caramel-like syrup. Reserve to serve.
Cut the Brussels sprouts in half and add them to a large mixing bowl. Add half the oil (1 tsp as the original recipe is written), salt and pepper and stir to combine.
- OPTIONAL: For even crispier sprouts, heat a large (oven-safe) pan (preferably melting) over medium-high heat. Once hot, add a drizzle of oil (1 teaspoon remaining as the original recipe is written) and swirl the mold to coat. Add half the Brussels sprouts (or as many from the pan) cut side down and sear for 3-4 minutes, or until lightly browned on the underside. Then transfer the mold to the prepared baking sheet. Repeat this step (adding more oil to the pan if needed) until all the sprouts have been seared and are on the baking sheet.
Add the crushed garlic to the baking sheet with the sprouts and mix. Spread in an even layer and roast for 10 to 12 minutes or until the sprouts are golden and tender. Cook longer for crispier sprouts.
Transfer the sprouts to a serving platter and garnish with spoonfuls of dairy-free cheese and dried cherries. Drizzle with some of the balsamic reduction or serve as a side dish.
Store chilled leftovers covered in the refrigerator for 1 to 2 days, but best when fresh. Reheat on the stove over medium heat or in a 375 degree F (190 C) oven until heated through. Not compatible with the freezer.
* If without oil, see our Guide to roasted vegetables without oil!
Portion: 1 Chopped off Calories: 152 Carbohydrates: 24.7 g Protein: 4.9 g Fat: 4.6 g Saturated fat: 0.7 g Polyunsaturated fats: 0.54 g Monounsaturated fat: 3.17 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Potassium: 570 mg Fiber: 5.1 g Sugar: 13.4 g Vitamin A: 913 UI Vitamin C: 98.32 mg Calcium: 74.81 mg The iron: 2.27 mg
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