Roasted brussels sprouts with caraway seeds
Roasted Brussels sprouts with caraway seeds offer a healthy side dish that enhances the vegetable's natural sweetness. The addition of caraway seeds introduces an earthy and nutty flavor, making this recipe a delightful accompaniment to any meal.
Cook time 35 min
Prep time 10 min
Ingredients:
1/3 cup olive oil1.50 lb brussels sprouts
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp caraway seeds
Roasted Brussels sprouts are a delightful and healthy side dish that brings out the natural sweetness of the vegetable. By adding caraway seeds, you introduce a subtle earthy and nutty flavor that perfectly complements the Brussels sprouts. This simple yet flavorful recipe is perfect for any meal and is sure to be a hit at your dinner table.
Instructions:
Preheat your oven to 400°F (200°C).
- Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves.
- If they are large, cut them in half to ensure even roasting. Smaller ones can be left whole.
- In a large bowl, combine the Brussels sprouts with the olive oil, making sure they are well coated.
- Sprinkle with salt and black pepper, and mix again to distribute the seasoning evenly.
- Add the caraway seeds to the bowl and toss everything together until the seeds are evenly distributed among the Brussels sprouts.
- Spread the Brussels sprouts in a single layer on a baking sheet. Make sure they are not too crowded; this will help them cook more evenly and get crispy.
- Place the baking sheet in the preheated oven.
- Roast the Brussels sprouts for about 20-25 minutes, stirring once halfway through the cooking time to ensure they brown evenly.
- Keep an eye on them towards the end to make sure they don't burn. They should be tender on the inside and golden brown and crispy on the outside.
- Once roasted, remove from the oven and transfer to a serving dish.
- Optionally, you can add a final sprinkle of sea salt or a drizzle of balsamic glaze for extra flavor.
These roasted Brussels sprouts with caraway seeds are not only delicious but also incredibly easy to make. The combination of olive oil and caraway seeds elevates the simple Brussels sprouts to a whole new level of flavor. Serve them up as a side dish to any main course and watch them disappear in no time!
Roasted brussels sprouts with caraway seeds FAQ:
Brussels sprouts are done roasting when they are tender on the inside and golden brown and crispy on the outside. You can test for doneness by piercing one with a fork; it should slide in easily.
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or skillet to regain their crispiness.
Yes, you can substitute caraway seeds with cumin or fennel seeds for a different flavor profile. Alternatively, omit them for a simpler taste.
A standard half-sheet baking pan (18x13 inches) works well for roasting 1.5 lb of Brussels sprouts, allowing for even spacing and crispness. Make sure to avoid overcrowding.
Yes, you can roast Brussels sprouts at temperatures between 375°F (190°C) and 425°F (220°C). Just adjust the cooking time accordingly; lower temperatures may require longer cooking.
Tips:
- Trim the ends and remove any yellow or damaged outer leaves from the Brussels sprouts before roasting for the best texture and taste.
- Make sure the Brussels sprouts are evenly coated with olive oil and spices to ensure uniform roasting.
- Roast the Brussels sprouts in a single layer on the baking sheet to allow them to cook evenly and get a nice crispy texture.
- For an extra kick, consider sprinkling some freshly grated Parmesan cheese over the roasted Brussels sprouts before serving.
- If you prefer a touch of sweetness, drizzle some balsamic glaze over the Brussels sprouts after roasting.
Nutrition per serving
8 ServingsCalories 36kcal
Protein 2.88g
Carbohydrates 8g
Fiber 3.24g
Sugar 1.87g
Fat 9g
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