Roasted Brussels Sprouts: Crispy, Caramelized & Delicious

Roasting Brussels sprouts is incredibly simple and easy, yet it's one of the tastiest ways to prepare these vegetables. Simply split them in half lengthwise, toss them in some oil and salt and roast them in a high heat oven for 20-25 minutes. This'll give them a crispy, caramelized exterior with a rich, nutty and earthy flavor.

Roasted Brussels sprouts pair wonderfully with pastas, grilled vegetable steaks, risottos and just about any other entre. One great thing about roasted Brussels is that they're relatively mild in flavor so they're a great vehicle for anything you put with them.

You can keep them simple and roast them with some garlic and thyme, perhaps take them in an Italian direction by topping them with fresh basil and, parmesan, or even go Asian with them by tossing crispy roasted Brussels with ginger and Sriracha sauce.

However you choose to prepare them, roasting Brussels sprouts will surely be a delicious decision.

About This Roasted Brussels Sprouts Recipe

This recipe is a great fall or winter dish that bursts with warm, comforting flavors. The crispy, earthy brussels sprouts pair wonderfully with the sweetness of the maple syrup and the sharp, refreshing pickled onions. A little bit of crushed red pepper adds a subtle heat that ties the whole thing together.

This dish would make a terrific side for roasted cauliflower steaks, butternut squash risotto or any other entre with incredible fall flavors. Better yet, add these roasted Brussels sprouts to your next thanksgiving spread!

Ingredients

• 1 small red onion, thinly sliced
• 3/4 cup (180 ml) red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 2 pounds Brussels sprouts, cut in half with stem removed
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 cloves of garlic, unpeeled
• 2 teaspoons crushed red pepper
• 6 sprigs of thyme
• 3 tablespoons maple syrup
• 2 tablespoons chopped parsley

Directions

• Bring the vinegar, sugar and salt to a boil. Pour over the onions and allow to sit for an hour to cool.
• Preheat oven to 425F (220C).
• Toss the Brussels sprouts in a bowl with the oil, salt, pepper, garlic, thyme and crushed red pepper.
• Lay the Brussels out on a large sheet tray and roast in the oven for 20-25 minutes or until golden brown and crispy, stirring them halfway through.
• Remove the sprouts from the oven and toss them to coat evenly in a large bowl with the pickled onions, maple syrup and chopped parsley. Serve immediately.