Brussels sprouts appetizer is an easy to prepare and surprisingly delightful dish. Roasted Brussels sprouts with onions, olive oil and seasonings are deliciously caramelized and then topped with Parmesan cheese to create a simple appetizer or an easy side dish. A Brussels sprouts recipe that takes a seemingly boring vegetable and gives it pizazz!
Next time try these Mediterranean Roasted vegetables.
It's true, Brussels sprouts get a bad rap. Many may turn their noses at this nutritious vegetable, but Brussels sprouts can actually be a very delectable veggie and the perfect appetizer. With this recipe and my best tips, you'll be enjoying fresh Brussels sprouts seasonally with your weeknight dinners.
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❓Why This Recipe Works
- It's distinct flavor goes with just about anything.
- It's a quick appetizer or an easy side dish.
- They're good for you!
There are many health benefits of Brussels sprouts. They are loaded with potassium, dietary fiber, Vitamin C and K as well as antioxidants. Nutrient packed Brussels sprouts are also a low calorie vegetable that you can feel good about eating!
📝 Ingredients
- Brussels Sprouts : fresh, use fresh. Frozen does not work well in this recipe plus sprouts are available year-round.
- Olive Oil : adds great flavor and aids with caramelization. If you want to use high smoking point oil, you can use avocado oil.
- Onions, garlic. cumin, Kosher salt and black pepper are simple seasoning for this dish.
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Wash the sprouts and pat dry. Trim off the outer yellow leaves, cut the bottom off and then slice sprouts lengthwise.
- Fill a deep pot with water and add cumin powder and bring to a boil, then add the Brussels sprouts and parboil the sprouts for just 2 minutes. Let them cool completely.
- In a small bowl add garlic, olive oil, salt, pepper and cumin.
- Put the Brussels sprouts, sliced onion in a bag or container and pour the seasoning mixture over. Mix well.
- Pour the sprouts/onion mixture onto a foil lined large baking sheet. Bake for 20-30 minutes or until it has charred nicely.
💡 Tips
- Choose firm Brussels sprouts with bright green color.
- Parboiling the Brussels sprouts does not make them mushy, as we are keeping them in the hot water for a very short time.
- Cutting the sprouts in half, parboiling, as well as cooking with olive oil will help reduce the bitterness taste of Brussels sprouts.
- You can mix everything in a large bowl as well.
⏱️ Recipe In Brief
🧺 Storage
Store leftover cooked Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
To reheat: Lightly grease a skillet and reheat Brussels Sprouts in it. Do not cover.
👩🍳 Variations
- Play with the spices more. Use hawaij spice blend to add a turmeric touch and a marvelous aroma.
- Mix sprouts with dukkah for a nutty extraordinary flavor.
- Use shawarma spices with a drizzle of lemon juice.
- How about Za'atar? Or maybe some everything bagels seasoning.
- A balsamic vinegar drizzle adds a ton of flavor. Try also adding maple syrup or honey.
- Sprinkle a little goat cheese on top.
💬 FAQs
Frozen Brussels sprouts are wonderful short cut, but not for oven roasted Brussels sprouts in this recipe. I recommend to use fresh Brussels sprouts.
Normally you can find Brussels sprouts in your supermarket or farmer's market from late September through about mid-February depending on where you live.
Oh gosh! If you have leftover Brussels sprouts, throw them in your salad or put them on your pizza the next day. Of course, you could always just heat them up as well!
📣 More Recipes From the Blog
- Pick up spaghetti squash this week and make this spicy delicious keto spaghetti squash recipe.
- This quinoa edamame salad is healthy salad filled with edamame, fresh vegetables and herbs. Great to feed an army or meal prep.
- Buffalo cauliflower recipe is delicious and hot that you won't miss the real wings.
- These delicious Mediterranean Roasted Vegetables are perfect as an appetizer or side dish. They're also great served warm on top of pasta or rice.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Roasted Brussels Sprouts Appetizer
Ingredients
For parboiling:
- 1 lb Brussels sprouts
- ½ teaspoon cumin powder for boiling.
- Water to cover
Seasoning:
- 2 Tablespoons olive oil
- 2 garlic cloves crushed.
- ½ teaspoon kosher salt
- ¼ teaspoon cumin powder
- ¼ teaspoon black pepper
- 1 medium onion Sliced
Optional
- Shaved Parmesan cheese for garnishing
Instructions
- Wash the sprouts and pat dry with paper towels. Trim off any yellow outer leaves then cut the bottom then slice sprouts lengthwise.
- Fill a deep pot with water and add the ½ teaspoon cumin powder to it, bring to a boil then add the Brussels sprouts and parboil the sprouts for just 2 minutes.
- Let them cool down completely.
- pre heat oven to 425 degrees F.
- In a small bowl, add garlic, olive oil, salt, pepper and cumin. Mix well
- Put the Brussels sprouts , sliced onion in a bag or container, pour the seasoning mixture over. Mix well
- Pour the sprouts/onion mixture in a foil lined sheet pan. Arrange in a single layer cut sides down.
- Bake for 20-30 minutes or until it has charred nicely and become golden brown.
- Top with some Parmesan cheese if desired.
Notes
- Choose firm Brussels sprouts with bright green color. Smaller sprouts are sweeter.
- Parboiling the Brussels sprouts does not make them mushy as we are keeping them in the hot water for a very short time.
- Cutting the sprouts in half, parboiling, as well as cooking with a fat like olive oil or butter will help reduce the bitterness taste of Brussels sprouts.
- I like using red onion in this recipe but you can use any onion you like.
- I also like using fresh garlic but garlic powder works as well.
- Serve with a sprinkle of red pepper flakes for an extra kick.
- Variation:
- Play with the spices more, use a hawaij blend to add a turmeric touch and marvelous aroma.
- Mix them with dukkah for a nutty extraordinary flavor.
- Use shawarma spices with a drizzle of lemon juice.
- How about Za'atar? or maybe some everything bagels seasoning.
- A balsamic drizzle adds a ton of flavor.
- Sprinkle a little goat cheese on top.
- Storage:
- Store leftover cooked Brussels sprouts in a covered container in the fridge for up to 4 days.
- To reheat: lightly grease a skillet and reheat Brussels sprouts in it. Do not cover.
Nutrition
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First published January 3, 2017 . Last updated October 2, 2021 with important tips, clear step by step instructions and readability.
Alisha Ross
I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.
Amira
Alisha, thank you so much for trying this recipe, I am happy that your family liked it.
Liz
I love roasted Brussels sprouts! I was hoping I could get my hubby to change his mind, but he's still not a fan. Just more for me 🙂 Next time I'm going to roast with onions like you did---sounds wonderful.
Abbe@This is How I Cook
I've always liked Brussels sprouts and this recipe looks great! Happy New Year!
Amira
Lucky you!!!! I've had a bad experience at the beginning which made me hate the poor thing:). Happy new year to you too.
Karen (Back Road Journal)
I've liked Brussels sprouts ever since I was young. I never would have thought to season them with cumin…I'll give it a try next time I have some.
John/Kitchen Riffs
I used to loathe Brussels sprouts when I was, well, a sprout. 🙂 My mom just cooked them way too long. Everyone did that -- don't know why people thought they were inedible unless they had been cooked half a day. Love them now that I know how to cook them properly. Which is just enough. I roast them all the time, but really like the idea of blanching them first. Sets the color, plus reduces the roasting time -- brilliant! Thanks. And Happy New Year!
Amira
Don't you think so too!!!they are better crispy. Thanks John.