Easy Roasted Brussels Sprouts

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, […] The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

Easy Roasted Brussels Sprouts

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, tasty, and mostly hands off. Since we’re moving into “winter vegetable” season, I thought I’d do a quick tutorial on roasted Brussels sprouts, so you can whip up this simple and delicious side dish with any of your fall or winter meals.

What do Brussels Sprouts Taste Like?

I’m sure there are many of you out there who have never had a Brussels sprout before in your life, so I want to describe them to you a bit first. To me they taste like mini cabbages, but perhaps not quite so bland. What makes them fun, to me, is the texture. The delicate, tightly bound leaves just are so enjoyable to eat! But they are more on the bitter end of the vegetable spectrum, so if you are very sensitive to bitter flavors, which some people just are genetically, Brussels sprouts may not be for you.

When are Brussels Sprouts in Season?

Brussels sprouts can be on the pricier side for vegetables, so it’s important to take advantage of them while they’re in season. The season can vary a bit, depending on where they’re grown, but they are a cold weather vegetable so you’ll most likely start to see them pop up on grocery stores in the U.S. from October to February. 

Can I Use Frozen Brussels Sprouts?

Frozen Brussels sprouts can be found for a fairly good price year-round, so you may be tempted to try to roast those instead of fresh Brussels sprouts. While you certainly can roast a frozen Brussels sprout, I find that fresh create a much better texture and flavor. Frozen Brussels sprouts will be softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor. 

How to Season Roasted Brussels Sprouts

One thing that I love about roasted vegetables, roasted Brussels sprouts included, is how many different ways you can season them. They’re delicious with just a bit of salt and pepper, or you can really go to town. The recipe below uses a simple mix of salt, pepper, and garlic, but you could also do something like steak seasoning, curry powder, Cajun seasoning, seasoning salt (like Lawry’s), a Garlic Herb Seasoning, Everything But the Bagel Seasoning, or Parmesan cheese (Parmesan would go great alone or along with any of the previously listed seasoning blends). 

P.S. These roasted Brussels sprouts would be SO GOOD dipped in Comeback Sauce!

 
Close up side view of Roasted Brussels Sprouts in a bowl

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.
Total Cost $2.21 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 157.55kcal
Author Beth - Budget Bytes

Equipment

  • Enamelware Sheet Pan
  • Parchment Paper
  • Chef's Knife

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1 Tbsp olive oil $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
  • Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
  • Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
  • Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Nutrition

Serving: 1serving | Calories: 157.55kcal | Carbohydrates: 20.45g | Protein: 7.65g | Fat: 7.45g | Sodium: 471.65mg | Fiber: 8.6g

Close up of a roasted Brussels sprout on a fork with the bowl in the background

How to Roast Brussels Sprouts – Step by Step Photos

Brussels sprouts being cut in half

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts, then cut off any dry stems. Cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.

Season Brussels Sprouts

Place the Brussels sprouts on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.

Brussels sprouts ready to roast

Turn all of the Brussels sprouts halves over so the cut side is facing down. Transfer the baking sheet to the preheated oven.

Roasted Brussels Sprouts on a baking sheet

Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

Roasted Brussels sprouts on a plate with pork chops and sweet potatoes

Give the roasted Brussels sprouts a taste and adjust the salt or pepper to your liking. Serve hot!

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

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The Best Creamy Scalloped Potatoes of Your Life!

Creamy Scalloped Potatoes are a tender, creamy and so delicious comforting dish! The parmesan cheese adds such an amazing flavor with a slight crust around the edges. These make such a great side dish! They go perfect with Classic Honey Glazed Ham, Garlic Butter Prime Rib, or Skillet Salisbury Steak! Creamy Parmesan Scalloped Potatoes These…

The Best Creamy Scalloped Potatoes of Your Life!

Creamy Scalloped Potatoes are a tender, creamy and so delicious comforting dish! The parmesan cheese adds such an amazing flavor with a slight crust around the edges.

These make such a great side dish! They go perfect with Classic Honey Glazed Ham, Garlic Butter Prime Rib, or Skillet Salisbury Steak!

Cheesy, tender savory scalloped parmesan potatoes.

Creamy Parmesan Scalloped Potatoes

These Scalloped Potatoes are going to become an instant favorite at your home. They are SO creamy and delicious. And you are going to love the parmesan cheese inside. They are baked to tender potato perfection and the top will have a delicious crisp parmesan crust. Then you dig in to the creamy, delicious and cheesy layers.

Whether you are making these for a special occasion, holiday or any family dinner, you are going to LOVE these! It’s perfect for any meal. They’re comforting and hearty. Everyone is going to love these cheesy creamy potatoes.

Scalloped Potatoes Ingredients

  • Butter: Butter and potatoes just go together
  • Flour: Acts as a thickener
  • Salt and Pepper: Add more or less to taste
  • Whipping Cream: This is not frozen whipped topping. You can use heavy whipping cream or half and half.
  • Parmesan Cheese: Adds flavor and texture
  • Mozzarella Cheese: Such a great melting flavorful cheese
  • Potatoes: I used Russets
  • Chives: Fresh for garnish

How to Make Scalloped Potatoes

  1. Melt: In a small saucepan melt the butter over medium heat and add in flour salt and pepper. Add in the whipping cream and stir till it begins to thicken. Then add in half of the parmesan cheese.
  2. Layer: In a lightly sprayed 2 quart casserole dish, arrange half of the potatoes overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  3. Bake: Cover with foil and bake at 325 for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Making the creamy cheese sauce for Parmesan Scalloped Potatoes.

Potato Tips

  • Kind: Russet Potatoes or Yukon Golds deliver the best taste and shape. Russets have the most starch and make the creamiest sauce, and Yukons tend to hold their shape a little better.
  • Cutting: Try to keep the potatoes the same size and slice them  between 1/8 and 1/4 inch thick. You can use a mandoline or other tool for even uniformity.
  • Cook: Do not boil your potatoes before baking. The sauce relies on starch from the potatoes to thicken it.
  • Add ins: There are lots of ways to diversify this basic recipe. Add garlic, diced onion, peppers, for heat add a can of diced green chilies. You can also add crumbled bacon or small cubes of ham.
  • Cheese: You can use different kinds of cheese for different flavors and textures. Experiment with your favorites.
  • Curdling: The curdling is caused by high heat. So to keep the sauce together, you need to make a smooth cheese sauce instead of layering grated cheese and milk or cream with the potatoes. Also don’t boil your sauce.

Layering potatoes, cream sauce and cheese for perfect scalloped potatoes.

Storing Parmesan Scalloped Potatoes

  • Fridge: Keep in an airtight container in the fridge for up to 3 days in the fridge. Reheat in the oven.
  • Freeze: If you plan to freeze the scalloped potatoes, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may want to thaw them in the refrigerator or bake them frozen.
  • Make Ahead: You can bake these ahead of time and refrigerate the day before then reheat in the oven for half an hour to 40 min before serving

Cheesy, tender savory scalloped parmesan potatoes.

Need Even More Potato Inspired Side Dishes? Try these!

  • Dad’s Famous Mashed Potatoes 
  • Scalloped Potatoes and Ham
  • Funeral Potatoes 
  • Parmesan Garlic Roasted Potatoes
  • Perfect Baked Potatoes

 

Print

Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!
Course Side Dish
Cuisine American
Keyword parmesan scalloped potatoes, scalloped potatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 People
Calories 528kcal
Author Alyssa Rivers

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup whipping cream can also use half and half
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 2 pounds russet potatoes peeled and sliced about 1/8 inch thick
  • Snipped fresh chives for garnish

Instructions

  • Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
  • Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  • Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Video

Notes

Updated Post on October 21, 2020
Originally Posted on March 23, 2019

Nutrition

Calories: 528kcal | Carbohydrates: 32g | Protein: 13g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 141mg | Sodium: 703mg | Potassium: 715mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1481IU | Vitamin C: 9mg | Calcium: 258mg | Iron: 2mg
Source : The Recipe Critic More   

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