Savory Roasted Brussels Sprouts with Golden Garlic Drizzle
This delightful recipe elevates Brussels sprouts into a savory masterpiece. Roasting the Brussels sprouts creates beautifully crisp outer leaves while keeping the insides tender and succulent. The addition of earthy sage enhances their natural flavor, while the browned garlic infusion adds a nutty richness that takes this dish to the next level. A splash of fresh lemon juice at the end brightens the dish and enhances the overall experience, making it perfect for any occasion. Whether served as a side dish or a light main course, these roasted Brussels sprouts will impress even the pickiest of eaters.
4
Servings
80
Calories
7
Ingredients
Ingredients
Brussels sprouts
1 lb (ends trimmed and cut in half)
Olive oil
2 tablespoons (divided)
Garlic
2 cloves (thinly sliced)
Ground sage
1 teaspoon
Fresh lemon juice
1 tablespoon (optional)
Salt
to taste
Freshly ground black pepper
to taste
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large bowl, combine the halved Brussels sprouts with half of the olive oil, ground sage, and a generous pinch of salt and freshly ground black pepper. Toss until the Brussels sprouts are well-coated.
3
Transfer the seasoned Brussels sprouts to a baking dish that has been lightly coated with cooking spray, spreading them out evenly.
4
Roast in the preheated oven for 20-25 minutes. Halfway through cooking, stir the sprouts to ensure even roasting. They should be crispy on the outside and tender on the inside.
5
While the Brussels sprouts are roasting, heat the remaining olive oil in a skillet over medium heat.
6
Add the thinly sliced garlic to the skillet and sauté for 3-4 minutes, or until the garlic turns golden brown and fragrant. Be careful not to burn it.
7
Once the garlic is browned, remove the skillet from heat and stir in the fresh lemon juice if using. This will add a vibrant touch to the garlic oil.
8
When the Brussels sprouts are finished roasting, carefully transfer them to the skillet with the golden garlic oil. Toss gently to combine and coat the sprouts with the garlic oil.
9
Serve warm, garnished with extra lemon juice if desired. Enjoy your deliciously roasted Brussels sprouts!
Nutrition Information
5g
Fat
7.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) for the best roasting results.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the roasting time for the Brussels sprouts?
The Brussels sprouts should roast for 20-25 minutes until crispy on the outside and tender inside.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for maximum crispiness, but frozen ones can be used if thawed and dried thoroughly.
Is this recipe suitable for vegans?
Yes, all the ingredients including olive oil, garlic, and sage are plant-based and vegan-friendly.
How much olive oil is required?
The recipe calls for 2 tablespoons of olive oil, divided between roasting and sautéing the garlic.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
Is the lemon juice necessary?
The lemon juice is optional, but it provides a vibrant acidity that brightens the savory flavors of the dish.
How do I prevent the garlic from burning?
Sauté the garlic over medium heat for only 3-4 minutes and remove from heat as soon as it turns golden brown.
How should the Brussels sprouts be prepared?
Trim the ends of the sprouts and cut them in half to ensure even roasting and maximum surface area for crisping.
Can I use fresh sage instead of ground?
Yes, you can use finely chopped fresh sage, though the flavor profile may be slightly more intense.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it contains only vegetables, oil, and spices.
How do I ensure the sprouts are crispy?
Avoid overcrowding the baking dish and roast at a high temperature (425°F) while stirring halfway through.
What can I use if I don't have ground sage?
Ground thyme or rosemary are excellent earthy substitutes for sage in this recipe.
How much fat is in each serving?
There are 5 grams of fat per serving, primarily from the olive oil.
Can I add other seasonings?
Absolutely, red pepper flakes for heat or a dash of smoked paprika would complement the garlic and sage well.
How do I reheat leftovers?
To maintain crispiness, reheat leftovers in the oven at 350°F or in an air fryer for a few minutes.
How long should I sauté the garlic?
Sauté for 3 to 4 minutes until it becomes fragrant and golden brown.
What is the carbohydrate content?
There are 7.5 grams of carbohydrates per serving.
Can I use a baking sheet instead of a dish?
Yes, a large rimmed baking sheet is actually preferred as it allows for better airflow and crispier edges.
Do I need to peel the Brussels sprouts?
No, just remove any loose or yellowed outer leaves after trimming the stems.
What type of garlic preparation is best?
Thinly slicing the garlic is best for creating golden chips that infuse the oil without dissolving.
Is this recipe low-sodium?
The sodium level depends on your personal preference as salt is added 'to taste'.
Is this dish keto-friendly?
Yes, with only 7.5g of carbs and a good amount of healthy fats, it fits well within a ketogenic diet.
Can I use lime juice instead of lemon?
Yes, lime juice will provide a similar citrusy brightness, though the flavor profile will shift slightly.
How much protein is in this dish?
There are 2 grams of protein per serving.
Should I cover the dish while roasting?
No, roasting uncovered is essential to allow the moisture to escape and the leaves to become crispy.
What should I do if the garlic burns?
If the garlic burns, it will be bitter. It is best to discard it and start the oil infusion process over.
Can this be served as a main course?
While intended as a side dish, it can serve as a light vegetarian main course when paired with a grain like quinoa.
Can I add nuts to this recipe?
Yes, toasted walnuts or pecans would add a wonderful crunch that complements the sage and garlic.