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Roasted brussels sprouts
roasted brussels sprouts with sun dried tomatoes
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02 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I'll be the first to admit, Brussels sprouts used to be on my 'nope' list. Visions of soggy, bitter sprouts haunted my childhood dinners. Then, a friend—shoutout to Sarah!—shared her secret: roasting. Roasting, my friends, unlocks a whole new world of flavor. Add sun-dried tomatoes? Game changer. I've even seen my kids sneak them off the pan (don't tell them they're vegetables!). This recipe has become a weeknight staple, a Thanksgiving sidekick, and the star of many a potluck. If I can convert a Brussels sprout hater, I promise you can too.
But it's not just the taste; it's the ease. This recipe requires minimal prep, which is a huge win in my book. I love recipes that dont require me to stand over the stove for hours, ya know? Toss everything together, roast until tender and slightly caramelized, and BAM! You've got a dish that's both healthy and incredibly flavorful. The sun-dried tomatoes add a burst of sweetness and a pleasant chewiness that perfectly complements the slight bitterness of the sprouts. It's a flavor explosion that will have you reaching for seconds…and maybe thirds.
Required Equipments
- Baking Sheet
- Large Bowl
- Knife
- Cutting Board
- Oven
Roasted Brussels Sprouts with Sun Dried Tomatoes: Frequently Asked Questions
Roasted Brussels Sprouts with Sun Dried Tomatoes
Discover how to transform humble Brussels sprouts into a delectable dish with sweet sun-dried tomatoes and a touch of garlic. This simple recipe is perfect as a side dish or a light meal!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for achieving that beautiful caramelization.
- Wash the Brussels sprouts: Give them a good rinse under cold water. Don't skip this step; you never know what might be lurking.
- Trim the ends: Cut off the very bottom of each sprout and remove any outer leaves that are yellowing or damaged. Think of it as a little spa day for your sprouts.
- Halve or quarter: Depending on their size, halve or quarter the Brussels sprouts. Aim for roughly equal pieces so they cook evenly. I just eyeball it.
- Prepare the sun-dried tomatoes: If using oil-packed sun-dried tomatoes, drain them well. Pat them dry with a paper towel to avoid excess oiliness.
- Chop the garlic: Mince two cloves of garlic. Feel free to use more if you're a garlic fanatic like me! I never measure my garlic... just add till my heart is content
- Combine ingredients: In a large bowl, toss the Brussels sprouts, sun-dried tomatoes, minced garlic, olive oil, salt, and pepper. Make sure everything is evenly coated. Don't be afraid to get your hands in there!
- Spread on a baking sheet: Arrange the Brussels sprouts in a single layer on a baking sheet. Overcrowding will steam them instead of roasting them, resulting in soggy sprouts. No one wants soggy sprouts!
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned. Flip them halfway through for even cooking. Keep a close eye on them; ovens can vary.
- Serve: Remove from the oven and serve immediately. These are best enjoyed hot, but they're still pretty darn good at room temperature, if I do say so myself.
📝 Notes
- For extra flavor, add a squeeze of lemon juice after roasting.
- To make it spicy, add a pinch of red pepper flakes before roasting.
- If you don't have fresh garlic, 1/2 teaspoon of garlic powder will work in a pinch.
🍎 Nutrition
Calories: 150 kcal
Protein: 5 g
Fat: 9 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 50 mg
