Baked Brussels Sprouts Food

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-161454461", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

ROASTED BRUSSELS SPROUTS

Steps:

• Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
• Trim the ends and remove outer leaves from brussels sprouts.
• Place trimmed whole brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
• Stir with spatula and shake the tray to evenly coat brussels sprouts in seasonings. Spread evenly, preferably not touching and do not over crowd the sheet.
• Bake for 40 mins, shaking a few times after the 30 minute mark. That's when mini cabbages start to roast on the outside.
• Remove from the oven and serve as is or garnish with Parmesan cheese, lemon juice, balsamic glaze, garlic, maple syrup or honey. Anything you like!

BRUSSELS SPROUTS

Steps:

• Saute garlic in olive oil over medium heat until golden, then discard.
• Slice brussels sprouts in half lengthwise.
• Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
• Sprinkle with cheese and serve.

PERFECT ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
• On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
• Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
• Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

OVEN BAKED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 375 degrees, using a 10 or 12 in skillet cook bacon until crisp then remove from pan and place on a paper towel and set aside. Reserve 2 tablespoons of bacon grease in skillet and add in brussel sprouts, diced onions, garlic, and seasoning, mix and cook until tender, about 10-12 minutes.
• Remove from heat and pour in half and half and top with both cheeses and cooked bacon. Bake for 12 minutes until cheese is melted and bubbling. Garnish with diced green onions and serve.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
• Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.

ROASTED BRUSSEL SPROUTS

Steps:

• Halve your brussels sprouts (or quarter if your sprouts are extra big) and toss in a small amount of oil. Sprinkle with salt and pepper, to taste (or garlic salt).
• Spread in a single layer on a baking sheet. If you're going to use crumbled bacon, add it to the sheet now.
• Roast at 425 degrees for fifteen minutes. Toss/turn on baking sheet, and roast an additional ten minutes. Check/flip again. Continue roasting at ten minute increments until brussel sprouts reach desired caramelization. We like ours super caramelized, almost blackened. Mmmmmm!
• Remove from oven, if you're not adding anything else - enjoy! Sometimes we like to add crumbled goat cheese and drizzle with balsamic glaze, then toss and serve!

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

OVEN ROASTED BRUSSELS SPROUTS

Steps:

• Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
• Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
• NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
• Of course, adjust the salt and olive oil to taste.

CREAMED BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
• Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

ROASTED BRUSSELS SPROUTS QUINOA SALAD

Steps:

• Preheat oven to 400℉.
• Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
• Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans - add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
• While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add quinoa and stir. Lower heat, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 3-5 minutes covered.
• Next make the vinaigrette by whisking together the remaining olive oil, orange juice, zest, dijon mustard, maple syrup, thyme and a dash of salt & pepper.
• In a serving dish, combine the roasted Brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.

ROASTED BRUSSELS SPROUTS WITH GARLIC BUTTER AND PARMESAN

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• In a large mixing bowl, season the sprouts and toss with the olive oil.
• Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10-15 minutes, or until the sprouts have softened underneath and coloured on top.
• Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.
• Sprinkle over the parsley and lemon juice, stir well and serve straight away.

ROASTED BRUSSELS SPROUTS WITH GARLIC BACON AIOLI

Steps:

• Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
• Wash the Brussels sprouts and trim off the ends. Slice each Brussels sprout in half (if Brussels are large, then slice them into quarters).
• Spread out the Brussels on the prepared sheet pan. Drizzle with oil, salt, and pepper; toss to coat.
• Roast Brussels sprouts in the oven for 30-35 minutes or until browned, stirring halfway through.
• Meanwhile, in a small bowl, mix together the bacon aioli ingredients. Refrigerate the bacon aioli until ready to serve.
• When the Brussels are done roasting, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli. If desired, garnish aioli with a few bacon crumbles and fresh thyme leaves.
• If serving as an appetizer, serve with toothpicks.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE

Steps:

• Preheat your oven to 360⁰C.
• Trim the brussels sprouts by cutting off the little brown ends. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel the sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour ⅓ cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• Line a large sheet pan with foil if you want a super easy cleanup.
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed brussel sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat.
• Empty onto a baking tray and place in the centre of the oven, leaving to cook for 30 - 45mins shaking every 5 or so mins to ensure an even cook.
• When ready the brussel sprouts should be a dark brown/black colour. Season further if required and serve immediately.

OVEN ROASTED CRISPY BRUSSELS SPROUTS + APPLES

Steps:

• Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.
• Place your prepared sprouts on the baking tray, drizzle with oil, and season with sea salt and pepper. Give everything a good toss before carefully arranging them in a single layer.
• Roast for 25-30 minutes, or until tender center with a browned-crisp outside.
• Meanwhile, very thinly slice your apples and drizzle them with some fresh lemon juice to prevent apple slices from browning.
• Once your sprouts are ready stir in the apples, pecans/walnuts, maple syrup/raw honey, and the shaved parmesan. Toss everything to combine well, then arrange in single layer again.
• Reduce the heat of your oven to 350 degrees f.
• Return your tray to the oven and continue to bake for 5 more minutes.
• Serve warm.
• Enjoy!

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat your oven to (425°F) = (218°C). Grab a cookie sheet and line it with parchment paper or a silicone mat. This makes for easy clean-up. Rinse the Brussels sprouts, check for any bad spots, cut off the ends, and discard, if desired. Cut each Brussels sprout in half from the top to the bottom base. Lay the Brussels sprouts evenly in one layer on the cookie sheet, cut side down. Drizzle with some olive oil and then sprinkle with salt and pepper. You can use just about any spice you like, I prefer simple. Roast the sprouts for 20-30 minutes, or until you can see the edges a little dark, as in roasted. Serve warm and enjoy.

MAPLE GLAZED BRUSSELS SPROUTS WITH PANCETTA & HAZELNUTS

Steps:

• Preheat oven to 375 degrees F.
• Line a large baking dish with aluminum foil.
• Trim the ends of the sprouts and cut in half.
• Place the sprouts on the prepared pan, and sprinkle with the oil, then toss with the pancetta, salt, and pepper.
• Bake until the sprouts are fork tender and the pancetta is cooked through, about 25 minutes.
• Remove from the oven and drizzle with the maple syrups and sprinkle the hazelnuts on top.
• Continue to cook until caramelized, about another 10 minutes.
• Place in a bowl or platter and serve warm.