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A close up image of roasted Brussels sprouts on a stack of white dishes.
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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Halal, Low Calorie, Vegan
Servings: 4 servings
Calories: 125kcal
Author: Amira

Ingredients

For parboiling:

  • 1 lb Brussels sprouts
  • 1/2 teaspoon cumin powder for boiling.
  • Water to cover

Seasoning:

  • 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

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 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.

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

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