Roasted Brussels Sprouts with Roasted Onion & Garlic Infused Olive Oil Blend

These roasted Brussels sprouts bring together deep caramelized edges, tender centers, and the savory richness of Roasted Onion & Garlic Infused Olive Oil Blend for a side dish that feels simple, cozy, and full of flavor.

Garden Infuzions

Roasted Brussels Sprouts with Roasted Onion & Garlic Infused Olive Oil Blend

Crisp, caramelized Brussels sprouts get a savory boost from Roasted Onion & Garlic Infused Olive Oil Blend, making this an easy side dish with big roasted flavor.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds Brussels sprouts trimmed and halved
• 3 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Large baking sheet For roasting the Brussels sprouts
• 1 Mixing bowl For tossing the vegetables with oil and seasoning
• 1 Spatula For turning the sprouts while roasting
• 1 set Measuring spoons For the oil, seasonings, and finishing ingredients

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Trim the Brussels sprouts and cut them in half lengthwise.
3. 3. Place the Brussels sprouts in a large bowl and toss with the Roasted Onion & Garlic Infused Olive Oil Blend, kosher salt, black pepper, and red pepper flakes.
4. 4. Spread the sprouts on the sheet pan in a single layer with the cut sides down.
5. 5. Roast for 18 to 22 minutes, flipping once halfway through, until the edges are browned and the centers are tender.
6. 6. Transfer the hot sprouts to a serving bowl and drizzle with balsamic vinegar.
7. 7. Finish with Parmesan cheese and chopped parsley, then serve right away.

Notes

For the best caramelization, avoid overcrowding the pan. If the sprouts are very large, quarter them so they roast evenly. Finish with the balsamic vinegar after roasting so the flavor stays bright.

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Recipe Tips

Cut Brussels sprouts into even halves so they roast at the same pace. Give them space on the pan so the edges can caramelize instead of steam. If you like extra browning, leave the sprouts cut-side down for the first part of roasting.

Serving Suggestions

Serve these Brussels sprouts alongside roast chicken, baked salmon, pork tenderloin, or a simple grain bowl. They also work well on a holiday table or as an easy vegetable side for a casual family dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven or in a skillet so the sprouts warm through and regain some crisp edges.

Variations

Add a splash of balsamic vinegar after roasting for a bright finish. Toss in toasted sliced almonds for extra crunch, or finish with grated Parmesan if you want a richer flavor profile.

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