Basic Breaded Brussels Sprouts Food

BREADED BRUSSELS SPROUTS

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 200°C/400°F.
• Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
• Place in a bowl, pour over oil and toss gently.
• Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
• Toss to coat, then spread out on tray cut face down.
• Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
• Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

PARMESAN CRUSTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.
• Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.
• Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
• Serve immediately with caesar dressing, if using.

BASIC BREADED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
• Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

BASIC BRUSSELS SPROUTS

Steps:

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

BREADED BRUSSELS SPROUTS

Steps:

• Wash and trim Brussels sprouts.
• Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
• In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
• Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
• Place sprouts in a six-cup oven proof casserole dish.
• Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
• Brussel sprouts should be in a single layer.
• Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
• Sprinkle mixture over the Brussels sprouts.
• Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
• Serve hot.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
• Rinse and dry 2 lbs. Brussels sprouts.
• Cut off ends and cut Brussels sprouts in half, discarding any loose outer leaves that fall off.
• Place halved Brussels sprouts in a large bowl.
• Drizzle with olive oil and sprinkle with garlic powder, sea salt and pepper. Stir to combine.
• Transfer prepared baking sheet, and spread the Brussels sprouts out in one even layer.
• Roast at 450 for 10-15 minutes, or until Brussels sprouts begin to brown. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
• In a small bowl, whisk together balsamic vinegar, maple syrup and honey mustard.
• After 15 minutes, remove Brussels Sprouts from the oven.
• Drizzle balsamic mixture over the partially roasted Brussels sprouts and roast 15-20 additional minutes, stirring halfway through. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
• If necessary set the oven to broil the last 1-3 minutes of cooking time to ensure the sauce thickens and sticks to the Brussels sprouts and they get nice and browned and roasted.
• Serve immediately.

BREADED AND BAKED WHITE FISH AND BRUSSELS SPROUTS

Steps:

• - Melt butter and mix with vinager, lemon juice, and worshteshire.
• - Clean fish and dry out excess water by laying in a kitchen towel.
• - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature.
• - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain.
• - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.).
• - Mix together bread crumbs and parmesean cheese.
• - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top.
• - Layer the other half of bread crumb mix top of fish fillets.
• - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute.
• - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted.
• - Serve with your favorite "rice to have with fish" recipie.

GARLIC PARMESAN ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400° and line a large rimmed sheet pan with parchment paper.
• Cut sprouts in half, leaving any really small ones whole.
• Add sprouts to a zip top bag.
• In a small bowl, combine garlic powder, onion powder, Parmesan cheese, bread crumbs, parsley, salt and pepper.
• Add the olive oil to the brussels sprouts and toss to coat.
• Add the bread crumbs and cheese mix to the bag of sprouts and toss to coat all the sprouts.
• Spread the brussels sprouts out in a single layer on prepared sheet pan.
• Roast in oven for 30 minutes and until golden brown and crispy.

CRISPY FRIED BRUSSELS SPROUTS

Steps:

• Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce. In a pan, add vegetable oil and garlic over medium heat. Cook for 1-2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2-3 minutes until slightly thickened. Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

BREADED MAPLE GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400°F (204°C)
• Clean the sprouts, trim the ends off, cut them in half, and put them in a large plastic bag or bowl with a cover.
• Pour the maple syrup in the bag or bowl, close tight, and shake well to coat.
• Add the bread crumbs and seasoning into the bag or bowl, cover tightly, and shake well to coat.
• Put them in a cast-iron skillet or rimmed baking sheet, evenly spaced and not touching so they don't steam, and roast ten minutes. Shake the sprouts in the pan and roast for another ten minutes. Shake again and roast for another ten minutes until they're nicely browned and crispy.
• If you want your Brussels sprouts to be slightly charred on the tops broil them for approximately two minutes. Watch them carefully so they don't burn.

CRISPY ROASTED BRUSSEL SPROUTS RECIPE

Steps:

• Preheat the oven to 400F and line a baking sheet with aluminum foil. Toss the Brussels sprouts with 2 tbsps of olive oil, salt, pepper and garlic. Roast until tender and golden brown. Once roasted, toss with the remaining olive oil, balsamic vinegar, and honey until evenly coated. Serve immediately.

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.

EASY BRUSSELS SPROUTS SALAD

Steps:

• Trim off the ends of the sprouts, then cut into quarters.
• Working in small batches, load the sprouts into a food processor and pulse until no large chunks remain.
• In a large mixing bowl, combine the sprouts, walnuts, cheese, olive oil, and lemon juice. Add salt to taste.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Prep Brussels sprouts by trimming the tough portion of the stem end. Slice in half, remove outer leaves and cut into slices/shreds.
• Add a bit of oil or vegan margarine to a non-stick skillet over medium high heat and add Brussels. Season well with salt and pepper. Saute until tender, but not over cooked.
• In the bowl of a food processor, add 2 slices of bread and process into crumbs.
• Add crumbs to a non-stick skillet over medium high heat and add vegan margarine. Stirring often, toast until golden and crisp.
• To assemble, add the Brussels to a serving bowl, top with crumbs and a sprinkling of chopped parsley. Add pomegranate arils or dried cranberries. Garnish with a sprig of parsley.

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.