Perfect Roasted Brussels Sprouts – A Tasty Side for Cutlets

Let’s be real! Brussels sprouts have been misunderstood for far too long. They’ve been steamed into sadness, boiled into oblivion, and generally treated like the unwanted sidekick of the vegetable world. But that changes today.

Roasting transforms these little green cabbages into golden, crispy, caramelized bites of joy. The edges turn crackly, the centers stay tender, and the flavor deepens into something nutty, sweet, and totally addictive. With just a drizzle of olive oil, a pinch of seasoning, and 25 minutes in the oven, you’ll have a side dish that could totally steal the spotlight from the main course.

And speaking of mains, these roasted Brussels sprouts are the perfect match for your crispy chicken cutlets. They bring freshness, crunch, and just enough earthy sweetness to balance that savory cutlet goodness.

Step-by-Step Instructions

Step 1 – Preheat & Prep

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper for quick and easy cleanup — because after making cutlets, nobody wants extra scrubbing!

Step 2 – Trim & Halve

Rinse your Brussels sprouts well, chop off the tough stem ends, and peel away any wilted outer leaves. Slice each sprout in half lengthwise; this helps them cook faster and get extra crispy, making them a perfect side for your cutlets.

Step 3 – Season Like You Mean It

In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until they’re fully coated. You can also sprinkle a little garlic powder or paprika for an extra burst of flavor that pairs beautifully with cutlets.

Step 4 – Arrange for Maximum Crisp

Place your sprouts cut-side down on the baking tray, leaving a bit of space between each one. This space is key — overcrowding makes them steam instead of roast, and we want them crispy and golden.

Step 5 – Roast to Perfection

Slide the tray into the oven and roast for 20–25 minutes, flipping halfway through for even browning. You’re aiming for golden-brown edges and a tender, flavorful inside — the perfect balance to complement your crispy cutlets.

Step 6 – Finish with Flair

Once they’re out of the oven, drizzle with balsamic vinegar or a squeeze of lemon for freshness. For a richer twist, sprinkle some Parmesan on top. Serve alongside your cutlets and watch them vanish in no time!

Tips for Brussels Sprout Greatness

• Space matters: Overcrowding = soggy sprouts. Use two trays if needed.
• High heat = happy sprouts: The magic happens above 200°C (400°F).
• Add flavor fun: Garlic powder, smoked paprika, chili flakes, or honey drizzle for a sweet-spicy twist.
• Make ahead: Roast halfway, store in the fridge, then finish in the oven before serving.

Serving Ideas

Pair these roasted beauties with:

• Crispy Chicken Cutlets
• Lemon Butter Pork Cutlets
• Baked Fish Cutlets with Herbs
• Lentil Cutlets for a hearty vegetarian combo

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