Roasted Vegetables > Brussel Sprouts

Roasted Brussels Sprouts with Pepper Flakes Recipe

Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon grated Parmesan cheese

Special equipment needed:
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes until evenly coated.
4. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and lightly browned.
6. Sprinkle with grated Parmesan cheese before serving.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings

Nutritional information:
- Calories: 100
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g

Substitutions for ingredients:
- Olive oil: Can be substituted with avocado oil, coconut oil, or vegetable oil.
- Salt: Can be substituted with sea salt or kosher salt.
- Black pepper: Can be substituted with white pepper or cayenne pepper.
- Red pepper flakes: Can be substituted with chili powder or paprika.
- Parmesan cheese: Can be substituted with Pecorino Romano or Asiago cheese.

Variations:
- Add chopped garlic or shallots to the Brussels sprouts before roasting.
- Drizzle balsamic glaze over the roasted Brussels sprouts before serving.
- Add chopped bacon or pancetta to the Brussels sprouts before roasting.

Tips and tricks:
- Make sure the Brussels sprouts are evenly coated with the olive oil and spices for even roasting.
- Use a sharp knife to trim the ends of the Brussels sprouts and cut them in half for even cooking.
- Don't overcrowd the baking sheet to ensure the Brussels sprouts roast evenly.

Storage instructions:
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the roasted Brussels sprouts in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the roasted Brussels sprouts in a shallow dish or on a platter.

Garnishes:
Garnish with chopped fresh parsley or chives.

Pairings:
Roasted Brussels sprouts with pepper flakes pair well with roasted chicken, grilled steak, or baked salmon.

Suggested side dishes:
Serve with mashed potatoes, roasted sweet potatoes, or a mixed green salad.

Troubleshooting advice:
If the Brussels sprouts are not tender after roasting, return them to the oven for an additional 5-10 minutes.

Food safety advice:
Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.

Food history:
Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.

Flavor profiles:
The roasted Brussels sprouts have a nutty and slightly sweet flavor with a hint of spiciness from the red pepper flakes.

Serving suggestions:
Serve the roasted Brussels sprouts as a side dish for a family dinner or holiday meal.

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Taste: Savory, Spicy, Tangy, Umami, Crispy