Garlic Herb Butter Brussels Sprouts

$To make Garlic Herb Butter Brussels Sprouts, you need the following items: - 1 pound Brussels sprouts, trimmed and halved - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ¼ teaspoon black pepper - Zest of 1 lemon - Fresh parsley, chopped (for garnish) When choosing Brussels sprouts, look for bright green heads. They should feel firm and compact. Avoid sprouts that are yellow or have soft spots, as these may be old or spoiled. Fresh Brussels sprouts make a big difference in taste and texture. For this recipe, you will need a few kitchen tools: - A large mixing bowl - A small saucepan - A baking sheet - A sharp knife If you need substitutes, you can use olive oil instead of butter. For herbs, you can try fresh thyme or rosemary if you have them. This way, you can still enjoy the dish even if you lack some ingredients. {{ingredient_image_1}} To start, trim the ends of your Brussels sprouts. Remove any yellow or wilted leaves. This helps them cook evenly. Next, cut each sprout in half. This allows the insides to get nice and tender. Once you have halved them, place them in a large bowl. Season them with salt and black pepper. This step is key for great flavor. Mixing the sprouts with the seasoning helps every bite taste good. First, take a small saucepan and add your unsalted butter. Melt the butter over low heat. Once it is melted, add the minced garlic, dried thyme, and dried rosemary. Stir this mix for about 1-2 minutes. You want the garlic to smell great but not burn. If garlic burns, it can taste bitter. So, keep an eye on it! Once ready, pour the garlic herb butter over the Brussels sprouts. Toss them well to coat. Now it’s time to roast! Spread the coated Brussels sprouts in a single layer on a baking sheet. This helps them roast evenly. Place them in your preheated oven at 400°F (200°C). Roast for 20-25 minutes. Halfway through, stir the sprouts for even browning. Watch for doneness; they should be tender and golden brown. When they are done, take them out and sprinkle lemon zest on top. This adds a bright, fresh flavor. Enjoy your delicious dish! To add heat, try red pepper flakes. They give a nice kick to the dish. You can also add a pinch of cayenne pepper for more spice. If you prefer milder flavors, skip the heat. Adjust the recipe to suit your taste. Instead of thyme, use oregano or basil. Adding a splash of balsamic vinegar can add depth too. You can even swap lemon zest with orange zest for a sweeter touch. Experiment and find what you like best. These Brussels sprouts pair well with roasted chicken or grilled fish. They can also complement a hearty steak. Serve them as a side dish at family dinners or holiday gatherings. For presentation, place the sprouts in a nice bowl. Sprinkle extra parsley on top for color. You can also add lemon wedges on the side. This gives a fresh look and a pop of flavor. Pro Tips Choose Fresh Brussels Sprouts: Select firm, bright green Brussels sprouts for the best flavor and texture. Don’t Overcrowd the Baking Sheet: Give the Brussels sprouts enough space on the baking sheet to ensure they roast evenly and become crispy. Adjust Seasonings to Your Taste: Feel free to experiment with different herbs and spices to customize the flavor of your garlic herb butter. Serve Immediately: For the best texture and flavor, serve the Brussels sprouts right after roasting while they are still hot and crispy. {{image_2}} You can easily swap Brussels sprouts for other veggies. Green beans or asparagus work great. They will roast well and soak up the garlic herb butter flavor. You might also try flavored butters. A lemon herb butter adds a bright twist. For a spicy kick, consider using chili-infused oil. These swaps keep the dish fresh and exciting. If you want a gluten-free option, just use gluten-free butter. Most brands offer this choice. For a vegan version, use plant-based butter. You can also use olive oil instead of butter. This keeps it light and healthy. If you're watching calories, use less butter or oil. You can make these easy changes without losing taste. To store leftover Garlic Herb Butter Brussels Sprouts, first let them cool completely. Place the sprouts in an airtight container. They will stay fresh for about 3-5 days in the fridge. When you want to enjoy them again, just take them out and reheat. For reheating, I recommend using the oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes, or until warmed through. This method keeps them crispy. You can also use a microwave, but they may become soggy. If you want to freeze Brussels sprouts, start by cooling them down. Place the cooled sprouts in a single layer on a baking sheet. Freeze them for about an hour. This step helps keep them from sticking together. After they are frozen, transfer them to a freezer-safe bag. For the best taste, use the frozen sprouts within 3 months. When you want to use them, move them to the fridge to thaw overnight. You can also cook them from frozen. Just add a few extra minutes to your roasting time for best results. Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts. They are often pre-trimmed and ready to cook. However, fresh sprouts give the best flavor and texture. If using frozen, thaw them first and pat them dry. This helps avoid excess moisture when roasting. How do I make Brussels sprouts less bitter? To reduce bitterness, you can soak the sprouts in cold water for 30 minutes before cooking. This method helps draw out some bitterness. Roasting them with garlic and butter also adds flavor and sweetness, which balances the bitterness. Calories and nutritional breakdown of the dish This dish has about 200 calories per serving. It contains healthy fats from butter and fiber from Brussels sprouts. You can expect roughly: - Fat: 15 grams - Carbs: 15 grams - Protein: 4 grams Health benefits of Brussels sprouts and herbs Brussels sprouts are rich in vitamins C and K. They support heart health and aid digestion. Garlic has anti-inflammatory properties and may boost the immune system. Thyme and rosemary add flavor and antioxidants, making this dish both tasty and healthy. This blog post covered how to make Garlic Herb Butter Brussels Sprouts. We listed ingredients, cooking tools, and substitutions. You learned how to prep and roast Brussels sprouts for the best flavor. We also offered tips for serving and storing leftovers. Cooking should be fun and tasty. With these steps, you'll make a healthy dish everyone enjoys. Enjoy your cooking adventures, and have fun with flavors!$

Garlic Herb Butter Brussels Sprouts

A delicious side dish featuring Brussels sprouts roasted with garlic herb butter.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
0.5 teaspoon salt
0.25 teaspoon black pepper
1 unit Zest of lemon
to taste unit Fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts, salt, and black pepper. Mix well to coat the sprouts evenly.
In a small saucepan, melt the butter over low heat. Once melted, add the minced garlic, dried thyme, and dried rosemary. Stir for about 1-2 minutes until the garlic is fragrant but not browned.
Pour the garlic herb butter over the Brussels sprouts and toss until they are well coated.
Spread the Brussels sprouts in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes or until the sprouts are tender and golden brown, stirring halfway through the cooking time for even browning.
Remove the baking sheet from the oven and immediately sprinkle the lemon zest over the roasted sprouts.
Garnish with fresh chopped parsley before serving.

Notes

For extra flavor, you can add some grated Parmesan cheese before serving.

Keyword Brussels sprouts, butter, garlic, herbs, vegetable side