Classic Crispy Brussels Sprouts are savory, healthy and delicately flavorful. This Brussels sprouts recipe will win over anyone including the haters. Beautiful, nutritious dish that is so easy and quick to prepare. Vegan, Glutenfree and loaded with superfood that is so very good for you !!
Do you like Brussels Sprouts?
We have noticed that people either simply love the brussels sprouts or they utterly hate them. If you are in hate camp, please don’t go away. Give this yummy recipe a good try. You might just fall in love with it. And if you already are in the lover’s category, you will love it more because I got some delicious seasoning options to make it more loveable.
Most fruits and vegetables are available year-round but if you buy them in season, they have more flavor and they taste fresher. Chances are seasonal produce gets sourced locally so less distance in travelling and you get at it’s peak freshness. Plus it tends to be cheaper too . So during Fall/ Autumn months and throughout the winter, Brussels sprouts are star ingredients on Whole Food Plant Based Meals.
There are thousands of recipes on Internet on how to roast Brussels sprouts. Most all of them include roasting them in oven. However, in this classic recipe we aren’t even touching the oven. We love our beautiful Cast Iron Skillet to nicely brown and crisp these little sprouts. You will be amazed how simple yet how delicious this recipe is !!
What Seasoning should I Use?
It is a taste and spice adjustment preference. Since this is very classic and simple version, I am only using my favorite 21 Seasoning Salute from Trader Joe’s. ( not a sponsored product) If you have been following my recipes, you will notice that I simply LOVE this seasoning blend. It has all delicate flavors including parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. The flavors blend very smoothly together without overpowering it. Highly recommend it !
I often make these Classic Crispy Brussels Sprouts ahead of time and reheat. That way you save on time and stress. I always make a big batch and make delicious Buddha Bowls with different combinations. Anything and everything goes in those bowls and pre made Brussel sprouts come in very handy!
1 pound fresh Brussels Sprouts
1Tablespoons Coconut oil ( Use 2 tablespoon water if you want to make it oil free)
1 Tablespoon 21 Seasoning Salute or any all purpose Seasoning
Himalayan Pink Salt and Cracked Black Pepper per taste
Fresh Sprig of Basil Leaves
Pomegranate seeds for garnish ( Optional)
Clean the Brussels sprouts and rinse them under cold water in a colander. Pat dry. Remove the loose leaves from outer layer. (You don’t have to toss them. They crisp up really well when roasted.) Cut the tough end stem from each sprout and then cut in half lengthwise.
Heat the oil in heavy bottom skillet. I am using cast iron. Arrange the Brussels sprouts cut side down once the skillet feels medium-hot. Don’t bother them for few minutes. Let them sizzle and char a little. You want them to get nice, crispy and caramelized. Once they look nice and brown, you can flip them over. Let the other side roast the same way.
When all sides look nicely charred, shut off the heat. Skillet will be super hot and it will keep roasting them further so factor that in your cooking time.
Sprinkle the 21 seasoning Salute, black pepper and salt. Coat the seasoning well and voila ! Your classic roasted Brussels sprouts are ready. Garnish with Basil leaves and pomegranate seeds for beautiful presentation !
One Important Note about Seasoning:
Please don’t add the seasoning while the sprouts are still cooking since seasoning will get burned. And burnt flavors tend to taste bitter. Always add it right after you turn off the heat and gently mix them well.
This recipe is very classic yet simple. There are endless options to make them more to your liking , so get creative and have fun with your sprouts! Even if you think you dislike Brussels sprouts, do give this recipe a try. You will not be disappointed!!
Some different flavor combinations you might want to try
Fresh lemon juice or orange juice
Fresh herbs like chopped rosemary or a sprinkle of thyme would be delicious.
Nutritional yeast ( or cheese if not vegan) will make them feel indulgent and fancy
Nuts- pine nuts, pecans, chopped almonds, walnuts – any of them will add a nice crunch and earthy feel to it.
Happy roasting! If you have any good Brussels sprouts flavor ideas, be sure to leave them in the comments below. We would love to give it a try.
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Classic Roasted Brussel Sprouts
Classic crispy Brussels Sprouts are savory, rich and delicately flavorful. This is the Brussels sprouts dish that will win over any crowd.
- 1 pound fresh Brussels Sprouts
- 1 Tablespoons Coconut oil Use 2 tablespoon water if you want to make it oil free
- 1 Tablespoon 21 Seasoning Salute all purpose Seasoning
- Himalayan Pink Salt and Cracked Black Pepper per taste
- Fresh Sprig of Basil Leaves
- Pomegranate seeds for garnish Optional
- Clean the Brussels sprouts and rinse them under cold water in a colander.
- Remove the loose leaves from outer layer. You don't have to toss them. They crisp up really well when roasted.
- Cut the tough end stem from each sprout and then cut in half lengthwise.
- Arrange the Brussels sprouts cut side down in a medium-hot pan.
- Don't bother them for few minutes. Let the sizzle and char a little. You want them to get nice, crispy and caramelized.
- Once they look nice and brown, you can flip them over. Let the other side roast same way.
- When all sides look nicely charred, shut off the heat. Pan will be super hot and it will keep roasting them further so factor that in your cooking time.
- Sprinkle the 21 seasoning salute, black pepper and salt. Coat the seasoning well and voila ! Your classic roasted Brussels sprouts are ready. Garnish with Basil leaves and pomegranate seeds for beautiful presentation !
Please don't add the seasoning while they are still cooking since burnt flavors tend to taste bitter. Always add it right after you turn off the heat and gently mix them well.
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