Easy Delish Brussels Sprouts

Let me introduce you to Easy Delish Brussels Sprouts. Picture this: tender, little green cabbages drizzled with a sticky, sweet sauce that somehow finds that perfect balance between indulgent and guilt-free. Now throw in a some pantry items you probably already have, and boom, you’ve got a dish that’ll have everyone asking for seconds. Seriously, if you’re on the fence about Brussels sprouts, this might just be the push you need to jump over to the crunchy, caramelized side.

Oh boy, does my husband and our little family adore these Easy Delish Brussels Sprouts! It’s one of those rare dishes that makes our dinner table go silent for a few minutes — and if you’ve met my family, you know that’s a miracle. My toddler, who believes anything green is likely radioactive, actually gobbles these up without protest. And last Thanksgiving, these sprouts were the unexpected star, outshining even the turkey. It’s like culinary magic, but real life and messy!

Why You’ll Love This Easy Delish Brussels Sprouts

– They make Brussels sprouts haters into believers! I swear on my kitchen timer.
– You can throw it together in like 20 minutes. Yes, please!
– Because who can resist anything coated in a sticky, sweet sauce?
– Your kitchen will smell like heaven. Or at least like something you’d want to eat.

How to Make It

Okay, friend, this is easier than finding that one missing sock. Preheat your oven. Toss those baby cabbages with some olive oil — use your hands, get messy, it’s therapeutic! Then, while they’re roasting and doing their magical transformation thing in the oven, whip up this delightful sauce over medium heat. Mix soy sauce, pineapples, sugar, and maybe honey if you’re feeling fancy. Let it bubble until it’s thick enough to coat the back of a spoon. Toss everything together, and there you have it. Sweet goodness meets crispy veggie perfection.

Ingredient Notes

– Brussels Sprouts: Chop them up nice and even, so they cook at the same pace — no one wants surprise raw bites!
– Soy Sauce: Can’t skip this. It’s like the backbone of flavor here and holds everything together.
– Pineapple: Fresh or canned? Been there, done both. Honestly, just make sure you drain those canned ones, or you’ll end up with a soggy mess.

Recipe Steps:
1. Preheat the oven to 400°F (200°C).
2. Toss halved Brussels sprouts with olive oil and salt.
3. Roast for 20 minutes, stirring halfway.
4. In a saucepan, combine soy sauce, pineapple chunks, and brown sugar.
5. Simmer sauce until slightly thickened.
6. Drizzle sauce over roasted sprouts and toss to coat.
7. Serve immediately and enjoy the silence at the dinner table.

What to Serve It With

Tips & Mistakes

Don’t burn the sprouts… unless you like that sort of thing. If they catch the edges just right, they get this nice char. But trust me, half black = half trash.

Storage Tips

Got leftovers? No problem. Just pop them in an airtight container and chill them out in the fridge. The cold bits have this magical powers of becoming better post-the-first-day. Cold Brussels for breakfast? Zero judgment; I’ve been there.

Variations and Substitutions

Ran out of brown sugar? Try honey or maple syrup. Out of pineapple? Skip it or use apples — why not live a little dangerously in the kitchen? If you don’t have soy sauce, tamari or coconut aminos will do the trick. We’re cool like that.

Frequently Asked Questions

Easy Delish Brussels Sprouts

A quick and simple recipe for roasted Brussels sprouts with garlic and Parmesan cheese, perfect as a side dish or a healthy snack.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb Brussels sprouts trimmed and halved
• ▢ 2 tbsp olive oil
• ▢ 3 cloves garlic minced
• ▢ 0.25 cup Parmesan cheese grated
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 400°F (200°C).
• In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper.
• Spread the Brussels sprouts evenly on a baking sheet.
• Roast in the oven for 20 minutes, shaking the pan halfway through to brown evenly.
• Remove from the oven and sprinkle with grated Parmesan cheese before serving.

Notes

Try adding a squeeze of lemon juice before serving for extra brightness.