Roasted brussels sprouts are the perfect side dish, and when combined with capers, a little vinegar and butter, become irresistibly delicious.
What Ingredients Make Roasted Brussels Sprouts Taste Amazing?
- 450 g brussels sprouts (1lb) cut in half
- 2 Tbsp salted butter melted
- 1 tsp garlic powder
- 1 tsp white vinegar
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp capers
Do Capers Go Well With Brussels Sprouts?
Cruciferous vegetables cry out for salt and zing, which is why cabbage, salt and vinegar go so well together.
This roasted brussels sprouts flavour combination is inspired by the Flavour Matrix (affiliate link), which is a book that can help you pair seemingly unknown foods together for the ultimate combination of flavours (working on the science as to why certain flavours taste good, then extrapolating on that a little).
How To Roast Brussels Sprouts In The Oven
Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper. Preheat a fan-forced oven to 200 C (400 F).
If you want the roasted brussels sprouts to be ultra-crispy, don’t line the baking tray with parchment paper and let the Brussels built a nice caramelised crust up against the pan.
Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn’t enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.
Place the Brussels sprouts in a medium mixing bowl; toss with the melted butter, garlic powder, vinegar, salt, and pepper until well coated. Spread the Brussels sprouts out onto the baking sheet, cut side down.
Roast brussels sprouts in the oven for 30 minutes; remove the sheet pan from the oven and flip the Brussels sprouts over onto the other side. At this point, add the capers and cook for a further 15 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
Keto Sheet Pan Dinners
This roasted brussels sprouts recipe is out of my Keto Sheet Pan Dinners cookbook!
Sheet pans, or sometimes known as baking trays, are super versatile and easy to throw a whole bunch of ingredients in to then throw in the oven without any extra hassle.
This cookbook is filled with delicious flavour combinations like harissa and yogurt, or feta and dill, combined with bell pepper and onions to create this one-stop-shop of flavour.
Click here to view the other recipes inside this brand new cookbook!
Tip
Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn’t enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.
Other Recipes You May Like
- Creamy Keto Slaw
- Au Gratin Cauliflower (Keto Friendly)
- Thyme Butter Basted Rib Eye Keto Recipe
- Oven Baked Pork Chops with Garlic and Fennel
- Harissa Roasted Chicken Thighs with Greek Yogurt and Feta Cheese
Roasted Brussels Sprouts with Capers and Butter
Ingredients
- 450 g brussels sprouts (1lb) cut in half
- 2 Tbsp salted butter melted
- 1 tsp garlic powder
- 1 tsp white vinegar
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp capers
Instructions
- Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper**. Preheat a fan forced oven to 200 C (400 F).
- Place the Brussels sprouts in a medium mixing bowl; toss with the melted butter, garlic powder, vinegar, salt, and pepper until well coated. Spread the Brussels sprouts out onto the baking sheet, cut side down.
- Roast in the oven for 30 minutes; remove the sheet pan from the oven and flip the Brussels sprouts over onto the other side. At this point, add the capers and cook for a further 15 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
- This recipe will keep in the fridge for up to 4 days or in the freezer for up to 2 months.
- If you want the Brussels sprouts to be ultra-crispy, don’t line the baking tray with parchment paper and let the Brussels built a nice caramelised crust up against the pan.
- Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn’t enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.
Do You Know Your Macros?
Check out my free personalised macro calculator
April says
Sounds so good! I love brussels but never thought to add vinegar and capers. I wonder how sautéing some cabbage would work with this recipe? I’m sure you haven’t tried it! Cabbage I have…no brussels, but will save the recipe!