ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
HOLIDAY BRUSSELS SPROUTS
Make Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. -Jodie Beckman, Council Bluffs, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts and peas according to package directions; drain., In a large skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender. Add Brussels sprouts, peas, bacon and chives; toss to combine.
Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 147mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
HOLIDAY ROASTED BRUSSELS SPROUTS
I usually don't like brussels sprouts, but my aunt made these and I fell in love. Great for the holidays. Try them, you just might like them too:-)
Provided by sherry monfils
Categories Fruit Sides
Time 55m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 425. In lg bowl, toss sprouts, walnuts, oil, salt and pepper.
- 2. Place all ingredients, except cranberries, in roasting pan. Roast 25 mins. Stir everything together.
- 3. Roast 20 more mins. Remove from oven and toss in cranberries.
ROASTED BRUSSELS SPROUTS
Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
- Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.
Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7
LEMON PEPPER ROASTED BRUSSELS SPROUTS
These Lemon Pepper Roasted Brussels Sprouts are roasted to perfect and have such a nice tangy and peppery flavor!
Provided by She Likes Food
Categories Side
Time 1h
Number Of Ingredients 5
Steps:
- Pre-heat oven to 425 degrees F. Rinse Brussels sprouts and then trim them. Peel off a few of the out leaves and then cut the very bottom of the stem off. Cut in half and place on a large sheet pan. If they're really small you can leave them whole and if they're really large you can cut them into quarters.
- Toss sprouts with olive oil, salt and pepper and make sure they're evenly coated. Place them in the oven and roast until perfectly browned and caramelized, flipping once, about 30 minutes.
- Remove from the oven and add the lemon zest and lemon juice. Mix everything together and add back into the oven and bake another 7-10 minutes. Best when served warm or at room temperature.
Nutrition Facts : ServingSize 1 large spoonful, Calories 86 calories, Sugar 3.3 g, Sodium 183.7 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 12.4 g, Fiber 4.5 g, Protein 4 g, Cholesterol 0 mg
HOLIDAY BRUSSELS SPROUTS
This colorful side will make a delicious addition to any holiday table. The sweetness from the cranberries and butternut squash perfectly complement the bitter sprouts. It's a special dish that's ready in less than an hour.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Set the oven to 425 degrees F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
- Roast for 25 minutes or until the vegetables are lightly browned.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
- Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 16.9 g, Cholesterol 9.7 mg, Fat 11.5 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 140.6 mg, Sugar 6.1 g
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