Basic Brussels Sprouts Food

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.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

BEAUTIFUL BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
• Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

BASIC GARLIC BUTTER BRUSSELS SPROUTS

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
• Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
• While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
• When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.

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.