Crispy roasted brussels sprouts скачать в хорошем качестве

Crispy roasted brussels sprouts

See full recipe in the blog: https://naturalgoodness.blog/crispy-r... Roasted Brussels Sprouts – Step-by-Step 🌱 Ingredients Brussels sprouts Bouillon (stock powder) – instead of salt (you can use salt) Vegetable oil spray (high smoke point, e.g., rapeseed oil) Optional toppings: olive oil (prefer to use it after roasted because it has a slightly lower smoking point), nutritional yeast, agave syrup (can be used before roasting), lime/lemon juice, pepper, spices, cheese 👨‍🍳 Recipe Steps Preheat oven to 400°F (200°C). Line a baking tray with baking paper and spray generously with oil to help them roast evenly. Cut Brussels sprouts in half. Place them flat-side up on the tray so more surface area roasts evenly. Sprinkle bouillon (stock powder) over the sprouts. Add pepper or other spices if desired. Spray oil over the sprouts. Roast for 20–25 minutes. Check at 20 minutes (or earlier the first time) since ovens vary. Remove from the tray and add toppings: Olive oil Nutritional yeast (recommended) Cheese Lemon/lime juice Agave syrup for sweetness Serve and enjoy! 📝 Notes & Recommendations No need to wash Brussels sprouts before roasting. Washing adds extra water, which can prevent proper roasting. Only wash if you’re concerned about insects. Pesticides: Residue levels are extremely small (parts per million). Washing removes some, but the difference is generally minimal. Oil choice matters: Avoid roasting with extra virgin olive oil at 400°F (200°C) because it’s near its smoke point (175–210°C / 350–410°F). Rapeseed oil or other high smoke-point oils work better for roasting. If you like olive oil, add it after roasting or roast at a lower temperature (350°F / 170°C). ✅ Tip: Nutritional yeast + a squeeze of lime or lemon is a great finishing combo. Music by Ben sound https://www.bensound.com