Crispy Roasted Brussel Sprouts
Crispy roasted Brussel sprouts tossed with rice cereal with a sweet and spicy Chile oil and maple syrup dressing.
ROASTED BRUSSEL SPROUTS WITH RICE CEREAL
Brussel Sprouts are tiny, cute little cabbages that you either love or hate. Once in a while I come across one of those post on Facebook asking something like name a food you hated growing up. The post has thousands of responses, so I read a few and surprisingly, to me anyway, Brussel Sprouts are often mentioned as a “hate” food. I happen to love them, well depending on how they are prepared. There is a world of difference between preparing fresh Brussel Sprouts and opening a bag of frozen Brussel Sprouts. There are some vegetables that freeze well, for example corn, edamame beans, green beans, even carrots. However, Brussel Sprouts do not, they get waterlogged, discolored and honestly, they smell. For those reasons, I do not use frozen Brussels Sprouts, ever!
How to roast Brussel Sprouts?
Roasting fresh Brussel Sprouts is the easiest way to cook them. It is also the best way to get their concentrated flavor to shine through. Simply cut them in half, remove the outer leaves if they are brownish. Place them on a sheet pan lined with parchment paper and drizzle with oil. Salt and pepper to taste. Place them in the oven at 375 degrees and bake for about 15-20 minutes. If your Brussel Sprouts are larger, they will take longer to roast. Make sure your mix them halfway through the roasting, this way they will caramelize throughout. Once they are toasty brown and tender, they are done. This is just a simple way to roast them, you can add additional flavors when roasting too. Such as seasonings, balsamic vinegar, etc..
Adding flavor to Brussel Sprouts
Allowing them to roast and caramelize will add an extra layer of deep flavor. This recipe dresses up the simple roasted Brussel Sprouts with a hint of sweetness from the maple syrup and a touch of spice from the chili oil. Tossing them at the end with rice crispy cereal adds a bit of texture and crunch. This recipe would make a great side dish for the holidays and can be easily doubled or tripled to serve a crowd.
INGREDIENTS YOU WILL NEED FOR THIS RECIPE
Brussel sprouts cut in half
crispy rice cereal
light olive oil
chili oil
maple syrup
sea salt and fresh ground pepper
See FULL RECIPE in Recipe Card below:
HOW TO MAKE BRUSSELS SPROUTS CRISPY
Preheat oven to 375°. Place the Brussels sprouts onto a baking sheet pan lined with parchment paper. Drizzle one tablespoon of light olive oil on the sprouts. Coat evenly and sprinkle with salt and pepper. Roast for about 15 minutes until tender and charred, stir them about halfway through. Keep in mind, the larger the sprouts, the longer it will take to roast.
Whisk the remainder of light olive oil, Chile oil, maple syrup, salt and pepper in a small mixing bowl.
Remove sprouts from the oven and let cool for about 5 minutes. Place into a large mixing bowl and add rice cereal and dressing. Coat evenly and transfer onto serving plates. Serve immediately after mixing.
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Crispy Brussels Sprouts
Ingredients
- 2 cups Brussel sprouts cut in half
- 1 cup crispy rice cereal
- 2 tbsp light olive oil
- 1 tbsp chili oil
- 1 tbsp maple syrup
- 1 tsp sea salt
- 1 tsp fresh ground pepper
Instructions
- Preheat oven to 375°. Place the Brussels sprouts onto a baking sheet pan lined with parchment paper. Drizzle one table spoon of light olive oil on the sprouts. Coat evenly and sprinkle with salt and pepper. Roast for about 15 minutes until tender and charred, stir them about half way through. Keep in mind, the larger the sprouts, the longer it will take to roast.
- Whisk the remainder of light olive oil, chile oil, maple syrup, salt and pepper in a small mixing bowl.
- Remove sprouts from the oven and let cool for about 5 minutes. Place into a large mixing bowl and add rice cereal and dressing. Coat evenly and transfer onto serving plates. Serve immediately after mixing.
