Garlic Herb Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt, to taste
• Black pepper, to taste
• Optional: grated Parmesan cheese for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss Brussels sprouts with olive oil, garlic, thyme, and rosemary until evenly coated.
3. 3 Season generously with salt and pepper.
4. 4 Spread the Brussels sprouts in a single layer on a baking sheet.
5. 5 Roast for 20 minutes, flipping halfway through, until crispy and golden.
6. 6 Transfer to a serving dish and optionally sprinkle with Parmesan cheese.
7. 7 Serve warm.

Equipment

• Baking sheet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Swap out the herbs for your favorite seasoning blend.

Substitutions

• Use fresh thyme and rosemary if you prefer; just double the amount.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Serve alongside a charcuterie board or as a side to roasted meats.
• Pairs well with a crisp white wine or a hoppy IPA.

Nutrition

Tips

• For extra crispiness, toss the sprouts with a bit of cornstarch before roasting.
• Check the sprouts halfway through roasting to ensure even browning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a tangy aioli or balsamic glaze for dipping.
• Pair with crusty bread and a fresh green salad.

FAQ