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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon maple syrup - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup chopped walnuts - 2 tablespoons grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish To get the best flavor, fresh Brussels sprouts are key. Look for bright green sprouts with no yellow leaves. They should feel firm and heavy in your hand. For the olive oil, use extra virgin for a rich taste. The balsamic vinegar adds a nice tang, so pick a good quality one. Maple syrup brings a sweet touch, but you can adjust it to your taste. Garlic powder gives a warm flavor. If you like a crunch, add walnuts. Lastly, Parmesan cheese adds richness, but it’s optional. If you don’t have Brussels sprouts, try cauliflower or broccoli instead. Instead of olive oil, you can use avocado oil. If you want to skip the balsamic vinegar, lemon juice works well too. Honey can replace maple syrup if you prefer a different sweetener. You can also use onion powder instead of garlic powder if you want another flavor. For the nuts, any chopped nut will work, like pecans or almonds. To make perfect roasted Brussels sprouts, follow these steps closely. First, preheat your oven to 400°F (200°C). This temperature gives the sprouts a nice, crispy finish. Next, line a large baking sheet with parchment paper. This keeps the sprouts from sticking and makes cleanup easy. Now, grab your mixing bowl. Combine the halved Brussels sprouts, olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper. Toss everything together until the sprouts are fully coated. This mix adds flavor and helps with caramelization. Spread the sprouts in a single layer on the baking sheet. Place them cut side down. This step is key for getting that beautiful golden brown color. Roast them in the oven for 20 minutes. After this, stir the sprouts and add the chopped walnuts to the pan. Walnuts add crunch and flavor. Roast for another 10-15 minutes. You want them golden brown and crispy. When they are done, take them out of the oven. If you like, sprinkle grated Parmesan cheese on top. Toss everything to mix it well. Finally, garnish with fresh parsley before serving. Start by trimming the Brussels sprouts. Cut off the stem end and remove any yellow leaves. Then, halve each sprout from top to bottom. This helps them cook evenly. Make sure to wash the sprouts well under cold water. Dry them thoroughly with a clean towel. Moisture can cause steaming instead of roasting. For the best texture, space the Brussels sprouts out on the baking sheet. Crowding them makes them steam, not roast. This can lead to soggy sprouts. Also, remember to flip the sprouts halfway through cooking. This helps them brown evenly. If you want extra crispiness, leave them in a bit longer. Just watch closely to prevent burning. By following these steps, you’ll achieve perfectly roasted Brussels sprouts every time. For the full recipe, check below. When picking Brussels sprouts, look for bright green color. The sprouts should feel firm. Avoid any that are yellow or have brown spots. Smaller sprouts tend to be sweeter and more tender. You can often find fresh Brussels sprouts on the stalk. If you do, choose ones with tightly packed leaves. Your oven type can change cook times. If you use a conventional oven, stick to the recipe's time. For convection ovens, reduce the time by about 5 minutes. Convection ovens cook food faster and more evenly. Always check the sprouts at the lowest time to avoid burning. Roasted Brussels sprouts shine on any plate. Serve them as a side with meats or grains. They pair well with chicken, pork, or quinoa. Add some lemon juice for brightness. Top with toasted nuts for crunch. A sprinkle of cheese gives a nice finish, too. For a twist, mix them into a salad. They add flavor and texture to any meal. For a complete experience, don’t forget to try the full recipe! {{image_2}} You can change the taste of your Brussels sprouts easily. Try adding herbs like thyme or rosemary. They bring a nice earthy taste. You might also enjoy red pepper flakes for some heat. A sprinkle of smoked paprika adds a deep flavor. Don't be afraid to mix and match your favorite spices! Making this dish vegan is simple. Just skip the Parmesan cheese or use a vegan version. You can also replace maple syrup with agave syrup for a different sweetness. Olive oil is great, but try avocado oil for a richer taste. These swaps keep the dish tasty without any dairy. Adding other veggies makes this dish even better. Carrots, sweet potatoes, or parsnips roast well with Brussels sprouts. Just cut them to match the size of the sprouts. This way, they cook evenly. You can also toss in red onions for a sweet touch. This adds color and flavor to your meal. For the full recipe, check out the Crunchy Caramelized Brussels Sprouts. Enjoy your cooking! Once you enjoy your roasted Brussels sprouts, store any leftovers in an airtight container. This keeps them fresh. Place the container in the fridge. They can stay good for about 3 to 5 days. If you use a glass container, it is easier to see your food. To reheat your Brussels sprouts, use the oven. This helps maintain their crunch. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10 to 15 minutes. You can also use a skillet. Just warm them over medium heat for a few minutes. This way, they will taste almost as good as when you first made them. You can freeze roasted Brussels sprouts for later use. Start by letting them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last for about 2 to 3 months in the freezer. When you are ready to use them, thaw in the fridge overnight. Reheat in the oven or skillet for best results. Enjoy your delicious Brussels sprouts anytime! The best temperature for roasting Brussels sprouts is 400°F (200°C). This heat gives them a nice crisp while cooking through. At this temperature, they caramelize well and develop a rich flavor. I always use this setting when I want perfect sprouts. To get Brussels sprouts to brown, spread them cut side down on the baking sheet. This helps them make good contact with the hot surface. Tossing them in oil also aids browning. The oil helps them crisp up and develop that golden color. Don't overcrowd the pan; give each sprout space to breathe. Yes, you can make this recipe ahead of time. You can prep the Brussels sprouts and toss them in oil and seasonings. Store them in the fridge for up to 24 hours. When ready to roast, simply spread them out on the baking sheet and cook. They will still taste great! For the full recipe, check out the Crunchy Caramelized Brussels Sprouts section. You learned about the key ingredients and tips for cooking Brussels sprouts perfectly. I shared step-by-step instructions and helpful tricks for choosing fresh sprouts. We also explored tasty variations and proper storage methods. In short, these methods can elevate your dish. With these insights, you can enjoy delicious, roasted Brussels sprouts anytime. Now, it’s your turn to get cooking and impress everyone at your table!

Perfect Roasted Brussels Sprouts

Looking for a delicious way to enjoy Brussels sprouts? Try these crunchy caramelized Brussels sprouts that are sure to impress! With a perfect blend of olive oil, balsamic vinegar, and maple syrup, this recipe delivers a delightful sweetness and crunch. Perfect as a side dish or a tasty snack. Click through to explore the full recipe and elevate your veggie game today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup chopped walnuts

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper. Toss well until all sprouts are evenly coated.

      Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down, for maximum caramelization.

        Roast in the preheated oven for 20 minutes. After 20 minutes, stir the sprouts and add the chopped walnuts to the pan.

          Roast for an additional 10-15 minutes until the Brussels sprouts are golden brown and crispy, and the walnuts are toasted.

            Remove from the oven and sprinkle with grated Parmesan cheese if desired. Toss to combine.

              Garnish with fresh parsley before serving.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4