OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE
Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it's a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat! Save on time and stress.
Provided by Karen
Categories Side Dish
Time 55m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 cup, Calories 191 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 536 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 10 g
HOME
To cross or not to cross? We prefer the Third Way: cut your sprouts in half (smaller sprouts) or quarter (larger ones). It makes for super-speedy cooking and helps the flavours absorb.
Provided by Rachel de Thample
Time 15m
Yield 6-6 people
Number Of Ingredients 5
Steps:
- Method 1. Strip any sad-looking outer leaves from your sprouts, if needed. Halve or quarter them, according to size. 2. Place a frying pan or wok over a high heat. Toast the cumin seeds for 1 min. Add the butter. Let it froth up, sizzle and go a little golden brown. 3. Add your sprouts, a good pinch of salt, pepper and the lemon zest. Cook for 2 mins, till the sprouts start to soften and colour a little. 4. Add 2-3 tbsp water. Let it sizzle up and almost evaporate, till the sprouts are bright green and tender. You should have a silky butter sauce. 5. Squeeze over a good bit of lemon juice. Taste. Adjust seasoning, if needed. Serve.
ROASTED GARLIC BRUSSELS SPROUTS
Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
BRUSSELS SPROUTS WITH ONION
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
- Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
- Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSELS SPROUTS WITH CUMIN
Steps:
- Trim off the ends of the sprouts and make a small gash in the bottom of each. Add to a saucepan with water to cover and salt.
- Bring to a boil and simmer to the desired degree of doneness, about 10 minutes (longer if necessary). Drain.
- Heat the butter in a saucepan. Add the onions and cook until wilted. Add the sprouts, cumin, salt and pepper, and cover. Simmer for 5 minutes, shaking the pan on occasion.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 145 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSEL SPROUTS WITH CARROTS
Make and share this Brussel Sprouts With Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil brussel sprouts and baby carrots together.
- Cook 10 minutes until veggies are as tender as you like.
- Melt butter in skillet; add shallots; brown; add cumin and pepper.
- Drain veggies and add to saute pan; cook until a little browned.
- Sprinkle on parsley and lemon juice.
Nutrition Facts : Calories 96.9, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 104.4, Carbohydrate 13.7, Fiber 4.2, Sugar 5, Protein 2.9
ROASTED BRUSSELS SPROUTS & SWEET POTATOES
It's easy to get creative with these roasted Brussels sprouts and sweet potatoes. For a quick side dish that complements just about everything, follow the main recipe. If you want to spice things up a little, try one of the variations. Swapping a few spices and adding fresh stir-ins to coat the roasted Brussels sprouts and sweet potatoes transforms the flavor of the dish to something new, yet equally delicious.
Provided by Jasmine Smith
Categories Healthy Baked & Roasted Sweet Potato Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.
Nutrition Facts : Calories 95 calories, Carbohydrate 11 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 315 mg, Sugar 3 g
BRUSSELS SPROUTS WITH MUSTARD SEEDS
Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.
Provided by Sandi From CA
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a thick bottomed pan.
- Add mustard seeds and fry for 2-3 minutes.
- Add red chilies, ground coriander and ground cumin
- Add the Brussels sprouts and water.
- Cover the pan and let simmer for 15 minutes.
- Fry for 10-15 minutes or until golden brown.
- Add salt to taste and serve hot with roti.
Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7
BRUSSEL SPROUTS WITH CUMIN
Steps:
- Set oven to 350 degrees Cut brussel sprouts in half Put in a ziploc bag Add oil to lightly cover sprouts (approx 1/4-1/3 cup) Add 1/2 tsp cumin Add 1/2 tsp kosher salt Close bag, shake well to evenly coat Put on a cookie sheet and bake for 30 mins Turn over about 15 mins into cooking time
DAMION
Roasted Brussels Sprouts with Balsamic Vinegar makes a great side dish for the holiday!. Roasting the brussels sprouts brings out the sweetness, while the balsamic reduces to make a yummy caramelized glaze with India spices.
Provided by By Damion | November 25, 2015 6:56 pm
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- 1 Preheat oven 425°F. 2 Trim end of Brussels sprout and pull off any loose outer leaves. 3 Slice in half, lengthwise. 4 Place Brussels Sprouts, garlic, olive oil, vinegar, spice, salt & pepper onto a baking sheet or shallow pan. 5 Roast in oven for 20-25 min until tender. Stirring occasionally.
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- 1. In a large bowl, mix together the brown sugar, salt, cumin seeds, ground cumin, black pepper, chile flakes and garlic until it resembles wet sand.
- 2. Smear the mixture all over the pork and let sit at room temperature for at least 20 minutes, or in the refrigerator for up to 24 hours.
- 4. In a small bowl, toss the Brussels sprouts and sage leaves with the oil and a large pinch of salt and pepper. Spread out on a quarter-sized rimmed baking sheet (or a 9- by 13-inch baking dish) and place in the oven. Place the pork on a quarter-sized rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
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4.8/5 (12)Total Time 50 minsCategory SidesCalories 150 per serving
- Preheat oven to 425. Spray large baking sheet generously with cooking oil or line with foil and spray the foil. You can also use parchment paper.
- Place Brussels sprouts on baking sheet and sprinkle with cumin, chili powder, salt, pepper, brown sugar, and olive oil. Toss sprouts gently with hands.
- Spread sprouts out over cookie sheet so there's space between each one. Roast for 25-35 minutes, until brown on the outside and slightly crispy and tender when tested with fork.
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- Heat oven to 450ºF. Toss Brussels sprouts with oil, garlic, cumin, salt and pepper; spread on lined pan in single layer.
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- Sautee bacon in medium skillet over medium heat until crispy. Remove with a slotted spoon to a paper towel lined plate. Remove almost all the fat from the skillet, just leaving a thin coating.
- Increase the heat to medium high and add the corn to the skillet – Sautee until it starts to char slightly, 3-4 minutes. Remove from heat.
- Prepare the dressing by whisking together all ingredients. Season to taste with salt and pepper.
- Add the brussels sprouts and cabbage to a large bowl and toss with the dressing. Top with bacon, charred corn, pepitas and cotija cheese. Serve immediately.
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- Preheat the oven to 450°. In a mortar, lightly crush the coriander and cumin seeds until coarsely ground.
- On a large rimmed baking sheet, toss the brussels sprouts with the olive oil and season with salt and pepper. Arrange them in a single layer. Roast for 8 minutes, then add the crushed coriander and cumin and toss to coat the sprouts evenly. Roast for 10 to 15 minutes longer, until golden and crisp in spots. Transfer the sprouts to a serving platter, garnish with lemon zest and serve.
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- Preheat oven to 350° F. Toss brussels sprouts with olive oil and salt and pepper. Bake brussels sprouts in a parchment lined baking pan for 30 minutes until crispy on the outside.
- While Brussel sprouts are cooking, heat coconut oil in a deep soup pot, add garlic, ginger, and onion and simmer for 4 minutes. Add cumin and continue to simmer for another 2 minutes.
- Add Organic Vegetable Broth, Pumpkin Puree and Coconut Non-Dairy Beverage, continue to simmer on low heat for 8-10 minutes.
- Remove from heat and puree using an immersion blender (or you can use a regular blender or food processor). Serve topped with brussels sprouts.
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5/5 (1)Calories 65 per servingServings 10-12
- Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end.
- Add olive oil, brussels sprouts, and cumin seeds to a 5- to 6-quart pan over high heat; stir often until sprouts are slightly browned, about 5 minutes. Add 1 cup water (and the basil if using dried); cover, reduce heat to medium-high, and cook, stirring occasionally, until sprouts are tender when pierced, 6 to 8 minutes. If liquid evaporates before sprouts are tender, add a little more water to prevent scorching.
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5/5 (1)Calories 65 per servingServings 10-12
- Trim and discard stem ends from brussels sprouts; rinse sprouts. Cut each in half, through stem end.
- Add olive oil, brussels sprouts, and cumin seeds to a 5- to 6-quart pan over high heat; stir often until sprouts are slightly browned, about 5 minutes. Add 1 cup water (and the basil if using dried); cover, reduce heat to medium-high, and cook, stirring occasionally, until sprouts are tender when pierced, 6 to 8 minutes. If liquid evaporates before sprouts are tender, add a little more water to prevent scorching.
- Uncover and add butter; stir often until butter is melted. Stir in fresh basil, if using, and salt and pepper to taste. Pour into a serving bowl.
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