Roasted Brussels Sprouts Appetizer
Perfect roasted Brussels sprouts appetizer simply seasoned and caramelized in the oven. Crisp and tender Brussels sprouts with a hint of sweetness from onions make for a tasty side dish or appetizer that everyone will love.
Servings: 4 servings
- 1 lb Brussels sprouts
- 1/2 teaspoon cumin powder for boiling.
- Water to cover
- 2 Tablespoons olive oil
- 2 garlic cloves crushed.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper
- 1 medium onion Sliced
- Shaved Parmesan cheese for garnishing
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 1/2 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.
- 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.
- 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.
- 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.
Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 491mg | Fiber: 5g | Sugar: 4g | Vitamin A: 858IU | Vitamin C: 99mg | Calcium: 59mg | Iron: 2mg