Italian Style Roasted Brussels Sprouts Food

ROASTED BRUSSEL SPROUTS WITH "ITALIAN XO" SAUCE

Steps:

• For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil).
• For the Brussels sprouts: Preheat the oven to 450 degrees F.
• Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes.
• Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
• Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
• Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!

ITALIAN BRUSSELS SPROUTS

Steps:

• Trim fresh sprouts, quarter and steam 10 minutes. Or follow package directions.
• Whisk next 5 ingredients together.
• Toss sprouts with viniagrette.
• Top with shaved parmesan and basil.

ROASTED BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• Heat oven to 425.
• cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
• Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
• Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

ITALIAN STYLE BRUSSELS SPROUTS

Steps:

• Clean Brussels sprouts and place a small X in the bottom core of each sprout.
• Place in microwaveable bowl with a half cup of water.
• Cover and microwave 5 minutes.
• Stir and microwave another 4 to 6 minutes, or until tender.
• Drain.
• Place stewed tomatoes in another bowl and microwave until hot.
• Pour over cooked sprouts, and stir.
• Allow to sit for 15 minutes, stirring occasionally.
• When ready to serve, microwave 2 minutes to heat through.
• Sprinkle with Parmesan cheese.

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.