Skip to Content

3 Roasted Brussels Sprouts Recipes

Three easy versions of classic Roasted Brussels Sprouts. Olive oil, garlic, onion, salt and pepper are combined with two different spicy chili pastes and a traditional Middle Eastern herb for a robust versions of this easy sheet-pan recipe.

A bowl of roasted Brussels sprouts.

Roasted vegetables are one of the easiest sides you can make in the kitchen. Simply line a sheet pan with foil or silicon liner and you have an easy clean-up too.

Most vegetables turn out splendidly with simply mixing olive oil, salt and pepper. Bake in a hot oven for 20-40 minutes depending on the veggie, and you are done. It is an easy clean up and mostly hands-off cooking technique.

Today I am going to show you how easy it is to make three spiced up versions of roasted veggies. I reached into my pantry and pulled out Za’atar herb mix, Aji Amarillo pepper paste and a Korean chili paste called Gochujang.

Roasting veggies add another level of flavor through the charring process. Think vegetable soup. Simply roast the veggies first, then add the other ingredients into a sauce pan. Perhaps puree with an immersion blender for a creamy soup. You can do that with these Brussels sprouts too.

Another idea for these veggies is to chop them after roasting and toss with rice for an amped up rice side.

How To Make Roasted Brussels sprouts – 3 Ways

Brussels sprouts in a colander.
Rinse with cold water and drain.
Trimming brussels sprouts.
Trim tough part of stem off and peel any unsightly leaves. Next cut sprouts in half, lengthwise through the stem.
Za'atar, Gochujang, Aji Amarillo and olive oil.
Olive oil, Gochujang, Za’atar, Aji Amarillo paste.
A bottle of olive oil next to 3 bowls of spices and pastes.
Mix your spice with salt, pepper, garlic powder, onion powder and olive oil.
3 bowls of olive oil with spices and pastes mixed in.
Keep adding olive oil until a brushable paste consistency develops.
A sheet pan lined with foil filled with Brussels sprouts halves.
Line a sheet pan with aluminum foil or a silicon mat. Brush the mixture onto the cut Brussels sprouts.
Brussels sprouts halves with marinade brushed on.
Brussels sprouts halves with marinade brushed on.
Bake at 425F for approximately 30 minutes or until slightly charred and veggies are fork tender.
A bowl of roasted Brussels sprouts.
Enjoy as a side or chop and toss with rice.

CRAVING MORE?  Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

A bowl of roasted Brussels sprouts.
A bowl of roasted Brussels sprouts.

Roasted Brussels Sprouts

Yield: 8 sides
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Three easy versions of classic Roasted Brussels Sprouts. Olive oil, garlic, onion, salt and pepper are combined with two different spicy chili pastes and a traditional Middle Eastern herb for a robust versions of this easy sheet-pan recipe.

Ingredients

  • 1 lb fresh Brussels sprouts
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Version 1

  • 1 Tbs Aji Amarillo paste

Version 2

  • 1 Tbs Gochujang Korean Chili Paste

Version 3

  • 1 Tbs Za'atar herb mix

Instructions

  1. Preheat oven to 425F.
  2. Rinse veggies and drain. Trim tough stem but don't remove completely. Peel any unsightly leaves. Cut in half lengthwise through the stem. Place on foil-lined sheet-pan.
  3. Mix remaining ingredients depending on which version you are making. Brush liberally onto the veggies.
  4. Bake for approximately 30 minutes or until slightly charred on the edges and al-dente.
  5. Serve while hot.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 776mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe