If you’ve ever struggled to find a way to enjoy green veggies, you’re not alone. Many of us want to eat healthier but just can’t get past the taste or texture of some of these nutritional powerhouses.
I wasn’t the biggest fan of green veggies, but if I can make more recipes like this 10-minute roasted Brussels Sprouts recipe, I’ll gladly eat WAY more vegetables!
These 10-minute PERFECT Brussels Sprouts are so deliciously caramelized and tender that you’ll find yourself craving veggies like never before.
I’m not joking when I say perfect. Oh, and did I mention that there are only three ingredients? Let’s get into this quick and easy side dish!
Perfect Pan Roasted Brussels Sprouts- Just 10 Minutes!
Start by cutting the sprouts in half lengthwise to have a flat side for cooking in the pan.
Then, heat your pan over medium heat. Add some olive oil to the hot pan, and then place the brussel sprout halves in the pan face down.
Cover and let them cook for 10 minutes to get crispy roasted Brussels sprouts. Remove the lid, add some soy sauce, and stir.
That’s all you need to cook Brussels sprouts in no time! Enjoy!
Baked Brussels Sprouts
If you prefer a hands-off approach for making your Brussels sprouts, you can easily oven-roast Brussels Sprouts instead of pan-roasting them.
Begin by preheating your oven to 400°F (200°C) to ensure even oven-roasted Brussels sprouts. Wash, trim, and halve the Brussels sprouts lengthwise, then toss them in a bowl with olive oil to coat them thoroughly.
Next, arrange the halved Brussels sprouts on a baking sheet in a single layer, cut side down. This positioning helps achieve the ideal caramelized surface.
Instead of adding soy sauce after cooking as in the pan-roasted version, drizzle it over the sprouts before placing them in the oven. You can also sprinkle some salt and pepper at this stage to enhance the flavor.
Place the baking sheet in the preheated oven and bake for about 20-25 minutes. Around the 15-minute mark, check on the Brussels sprouts and give them a gentle stir to promote even cooking.
Continue baking until they are golden brown and tender when pierced with a fork.
Once the dish is out of the oven, you can add any additional seasoning, like more soy sauce, kosher salt, pepper, balsamic vinegar, garlic powder, or even lemon zest, to brighten it up.
Ingredients
- 12-16 Brussels Sprouts
- 3 Tbsp Olive oil
- 2-3 Tbsp Soy sauce
Instructions
- Heat olive oil in a large pan over medium heat.
- Halve the Brussels sprouts lengthwise.
- Once the pan is hot, place the Brussels sprouts face down in the pan.
- Cover and cook for 10 minutes.
- Remove the cover and add soy sauce.
- Stir the Brussels sprouts to evenly cover in the soy sauce and serve immediately.
Notes
Nutrition
Pairing Suggestions
These soy sauce Brussels sprouts are versatile enough to complement various meals if you want a nice roasted side.
Pair them with Slow Cooker Pork Loin with Basil Cream Sauce for a hearty and satisfying dinner, or serve alongside Baked Lemon Garlic Chicken for a quick and easy weeknight meal.
They would also be a fantastic side dish with Slow Cooker Korean Beef Tacos to have some similar tasty vibes with a lot of crunch and great texture.
Additional Seasonings for Brussels Sprouts
- Balsamic Glaze: After cooking, drizzle the sprouts with a balsamic glaze for a sweet and tangy flavor that pairs beautifully with the savory soy sauce.
- Garlic and Parmesan: Add minced garlic to the pan while cooking, and sprinkle with freshly grated Parmesan cheese just before serving for a rich, umami boost.
- Lemon Zest and Red Pepper Flakes: Brighten up the dish with a squeeze of fresh lemon juice, some lemon zest, and a pinch of red pepper flakes for a zesty, slightly spicy kick.
- Honey and Dijon Mustard: Mix a tablespoon of honey with a teaspoon of Dijon mustard, and toss the cooked Brussels sprouts in this sweet and tangy sauce for a delightful twist.
FAQs
How do you keep Brussels sprouts from getting soggy?
When roasting Brussels Sprouts, avoid overcrowding the pan and ensure that they are cooked and can get crispy instead of soggy.
Covering the pan for the first part of cooking helps steam them, but removing the lid and cooking uncovered at the end helps them caramelize and stay crisp.
Should Brussels sprouts be washed before cooking?
Yes, Brussels sprouts should be washed thoroughly to remove any dirt or debris. Trim the ends and remove any yellow or damaged leaves before washing them.
Can you eat Brussels sprouts raw?
Yes, Brussels sprouts can be eaten raw and are often shaved or thinly sliced for salads. However, they have a much milder flavor and a more tender texture when cooked.
Could I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts for this recipe, but there are a few things to keep in mind.
Frozen Brussels sprouts are often partially cooked before freezing, so they can get mushy if you’re not careful. Also, frozen veggies can hold a lot of moisture, which means they may not caramelize as well as fresh ones.
To get the best results, thaw the Brussels sprouts completely and pat them dry with a paper towel to remove excess moisture to help them get crispy.
What’s the best way to store Brussels sprouts?
Store Brussels sprouts in a plastic bag in the refrigerator. When stored properly, they can last up to a week. For the best flavor and texture, cook them within a few days of purchase.
Final Thoughts
Whether you’re a Brussels sprout skeptic or a long-time fan, this 10-minute recipe is sure to win you over.
With just a few ingredients and minimal prep time, you can enjoy perfectly caramelized, tender, and flavorful Brussels sprouts any night of the week.
Try them with different seasonings to discover your favorite way to enjoy this nutritious veggie. Don’t forget to check out my other recipes for more delicious meal ideas to pair with these sprouts!
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[…] laurengreutman […]
Simply delicious! We love this. My husband said: I thought I hated Brussels sprouts until you made them this way. My 11 year old daughter asked: Can you make them again tomorrow? Thanks for making me look so good!