Roasted Brussel sprouts with garlic, olive oil, and peanuts taste wonderful. Brussel sprouts are great sides for the holiday season or good on their own. After frying it should be crispy and caramelized at the edges and tender inside. Though Brussels are nutty, adding peanuts bring them to the next level.
Choose your Brussels that are even(to roast them evenly) and slice them in half. If you are pan-frying make sure your pan is thick so that it is not burnt quickly. You can roast them in different flavors, I chose garlic. You can add Italian spice, ginger, balsamic vinegar. Likewise, the Brussel sprouts can either be pan-fried or kept in the oven.
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Food for the thought
“Travel makes one modest. You see what a tiny place you occupy in the world.”
― Gustave Flaubert
Benefits of the ingredients (source)
Brussel sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C.
Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
Video for roasted Brussel sprouts
Steps for preparing roasted brussel sprouts
- Trim the Brussels at the top and slice them in half.
- In a bowl, combine the sprouts olive oil, salt, and crushed red pepper.
- Spread them evenly on the baking sheet. Make sure you do not overcrowd them.
- Bake them for 20-25 minutes at 375 degrees Fahrenheit.
- In a pan, add olive oil, chopped garlic, and roast for 30 seconds. Add the roasted sprouts.
- Make sure you do not overmix them. Gently give a stir and switch it off.
- Add roasted peanut powder (chunks) and lemon juice and serve immediately.
Variations
- You can add any flavors of your choice like Italian seasoning, ginger, thyme, or any herbs.
- Skip peanuts if you are allergic to nuts.
- Lemon juice brings a nice taste. Do not skip it.
- You can roast them in the pan by not roasting them in the oven.
- If you are roasting in the pan make sure you have a heavy-bottomed pan. Spread the sprouts evenly on the pam by not overcrowding them.
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Questions/Tips
Can I roast the Brussel sprouts in the pan?
Absolutely yes. If roasting in the pan make sure you a heavy pan and fry in batches so that it roasts well.
How long should I keep the sprouts in the oven?
It depends on the way you like to be.
Keep the oven to 400°F for 30-35 minutes for a crispy outside and soft inside.
Keep the oven to 375°F for 20-25 minutes for a firm outer layer and soft inside.
350°F for soft inside and outside.
Why can’t I add the garlic while roasting in the oven?
If you add the chopped garlic and roast for 30 minutes, you get a burnt flavor of garlic and taste different. But, if you like the burnt flavor of garlic you should go with it.
Should I add peanuts?
Peanuts bring a nice and crunchy with Brussels. It goes well with sprouts.
Meal prep/ How to store
You can prepare the sprouts and allow them to cool. Once cooled place them in freezer-safe bags. To defrost, bring them to room temperature and place them in the oven for reheating. Serve warm.
You can refrigerate for 2-3 days.
Recipe card for roasted Brussel sprouts
Roasted Brussel Sprouts
Ingredients
- 36 brussel sprouts halved
- 2 tsp crushed red pepper
- 3.5 tbsp olive oil
- 2 tbsp chopped garlic
- 1/4 cup roasted & crushed peanuts unsalted
- 1 tsp lemon juice
- salt to taste
Instructions
- Preheat the oven to 400°F.
- Wash and drain the Brussel sprouts. Dry them.
- Slice them into half. Add 1 tsp of crushed red peppers, salt, and olive oil.
- Toss them well. Line them in a baking sheet. Bake them for 15 minutes. Turn the Brussel sprouts and bake further for 15 minutes.
- On a heated pan, add olive oil and add chopped garlic, 1 tsp of red peppers, and mix well.
- Toss the roasted sprouts and add the crushed peanuts, lemon juice. Serve immediately.
Notes
- You can add garlic while baking too.
- Skip peanuts and lemon juice if you are allergic to nuts.