The Best Brussels Sprouts by @fitgreenmind

1h15

4 servings

🥬

500 g

Brussels sprouts

🫗

15 ml

Oil

🧂

Salt

🍇

15 ml

Balsamic glaze

🍁

15 ml

Maple syrup

  1. Place

    Place the baking tray in the oven and preheat the oven to 220°C / 425°F.

  2. Trim
    • Brussels sprouts

    Trim the stem ends from 500 g Brussels sprouts.

  3. Cut
    • Brussels sprouts

    Cut the trimmed Brussels sprouts in half lengthwise.

  4. Boil
    • Salt

    Bring salted water to a boil in the large pot.

  5. Parboil
    • Brussels sprouts

    Parboil the halved Brussels sprouts for 3 to 5 minutes.

  6. Drain
    • Brussels sprouts

    Drain the parboiled Brussels sprouts thoroughly in a colander.

  7. Transfer
    • Brussels sprouts

    Transfer the drained Brussels sprouts to the mixing bowl.

  8. Add
    • Brussels sprouts
    • Cooking oil
    • Salt

    Add 1 tablespoon cooking oil and salt to taste to the Brussels sprouts.

  9. Toss
    • Brussels sprouts
    • Cooking oil
    • Salt

    Toss the Brussels sprouts until they are evenly coated with oil and salt.

  10. Spread
    • Brussels sprouts

    Carefully spread the coated Brussels sprouts over the hot baking tray in a single layer.

  11. Roast
    • Brussels sprouts

    Roast the Brussels sprouts for 25 minutes at 220°C / 425°F.

  12. Add
    • Brussels sprouts
    • Balsamic glaze
    • Maple syrup

    Add 1 tablespoon balsamic glaze and 1 tablespoon maple syrup to the roasted Brussels sprouts.

  13. Toss
    • Brussels sprouts
    • Balsamic glaze
    • Maple syrup

    Toss the Brussels sprouts until they are coated with the balsamic-maple glaze.

  14. Return
    • Brussels sprouts

    Return the glazed Brussels sprouts to the baking tray.

  15. Bake
    • Brussels sprouts
    • Balsamic glaze
    • Maple syrup

    Bake for a final 3 to 5 minutes, until the glaze is caramelized and the sprouts are crisp at the edges.

The Best Brussels Sprouts by @fitgreenmind

1h15

4 servings

🥬

500 g

Brussels sprouts

🫗

15 ml

Oil

🧂

Salt

🍇

15 ml

Balsamic glaze

🍁

15 ml

Maple syrup

Preparation Steps

  1. Step 1/15

    Place the baking tray in the oven and preheat the oven to 220°C / 425°F.

    🍳Baking tray

  2. Step 2/15

    Trim the stem ends from 500 g Brussels sprouts.

    🥬Brussels sprouts
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/15

    Cut the trimmed Brussels sprouts in half lengthwise.

    🥬Brussels sprouts
    🔪Chef's knife
    🪵Cutting board

  4. Step 4/15

    Bring salted water to a boil in the large pot.

    🧂Salt
    🍲Large pot

  5. Step 5/15

    Parboil the halved Brussels sprouts for 3 to 5 minutes.

    🥬Brussels sprouts
    🍲Large pot

  6. Step 6/15

    Drain the parboiled Brussels sprouts thoroughly in a colander.

    🥬Brussels sprouts
    🧺Colander

  7. Step 7/15

    Transfer the drained Brussels sprouts to the mixing bowl.

    🥬Brussels sprouts
    🥣Mixing bowl

  8. Step 8/15

    Add 1 tablespoon cooking oil and salt to taste to the Brussels sprouts.

    🥬Brussels sprouts
    🫗Cooking oil
    🧂Salt
    🥣Mixing bowl
    🥄Measuring tablespoon

  9. Step 9/15

    Toss the Brussels sprouts until they are evenly coated with oil and salt.

    🥬Brussels sprouts
    🫗Cooking oil
    🧂Salt
    🥣Mixing bowl
    🥢Tongs

  10. Step 10/15

    Carefully spread the coated Brussels sprouts over the hot baking tray in a single layer.

    🥬Brussels sprouts
    🍳Baking tray
    🥢Tongs

  11. Step 11/15

    Roast the Brussels sprouts for 25 minutes at 220°C / 425°F.

    🥬Brussels sprouts
    🍳Baking tray

  12. Step 12/15

    Add 1 tablespoon balsamic glaze and 1 tablespoon maple syrup to the roasted Brussels sprouts.

    🥬Brussels sprouts
    🍇Balsamic glaze
    🍁Maple syrup
    🥣Mixing bowl
    🥄Measuring tablespoon

  13. Step 13/15

    Toss the Brussels sprouts until they are coated with the balsamic-maple glaze.

    🥬Brussels sprouts
    🍇Balsamic glaze
    🍁Maple syrup
    🥣Mixing bowl
    🥢Tongs

  14. Step 14/15

    Return the glazed Brussels sprouts to the baking tray.

    🥬Brussels sprouts
    🍳Baking tray
    🥢Tongs

  15. Step 15/15

    Bake for a final 3 to 5 minutes, until the glaze is caramelized and the sprouts are crisp at the edges.

    🥬Brussels sprouts
    🍇Balsamic glaze
    🍁Maple syrup
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Seasonings, Condiments, Sweeteners

Ingredients

Brussels sprouts, Oil, Salt, Balsamic glaze, Maple syrup

Notes

Brussels sprouts (trimmed and halved), Salt (to taste, plus for parboiling water)

Allergens

Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Plant-based

Calories

137 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 20.5g, Dietary fiber: 6.2g, Sugars: 10.5g, Fat: 5.2g, Saturated fat: 0.7g

Nutritional Information

Minerals

Potassium: 527mg, Calcium: 58mg, Iron: 2mg, Magnesium: 33mg, Sodium: 160mg

Vitamins

Vitamin C: 94mg, Vitamin K: 196mcg, Folate: 76mcg, Vitamin A: 47mcg RAE, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Chef's knife, Cutting board, Large pot, Colander, Mixing bowl, Baking tray, Measuring tablespoon, Tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Christmas, Holiday Dinner, Thanksgiving, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

European, German

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Tender, Caramelized, Crisp-edged

Flavors

Sweet, Tangy, Savory, Earthy, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat in the oven for best crispness), freezer : 2 months (Store in a freezer-safe airtight container,Texture will soften after thawing,Reheat directly in the oven)