Breaded Maple Glazed Roasted Brussels Sprouts Food

MAPLE SYRUP ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
• Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.
• Spread the sprouts onto a large baking sheet in a single layer.
• Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.
• Roast for 10 minutes.
• Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.

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.

BRUSSELS SPROUTS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
• When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven to 375 degrees.
• To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
• In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
• After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
• Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
• Toss the roasted brussels sprouts with the hazelnuts and devour!

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.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

MAPLE-GLAZED BRUSSELS SPROUTS

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
• Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.

FRIED BREADED BRUSSELS SPROUTS

Steps:

• Mix Italian seasoning into bread crumbs.
• Dip Brussels sprouts into egg and roll into crumb mixture and fry in hot deep fat fryer (380 degrees) until brown.
• Sprinkle with cheese and serve.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.