Lemon Roasted Fingerlings And Brussels Sprouts Food

LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH

Steps:

• Heat oven to 450 degrees.
• In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
• While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
• Top roasted brussels sprouts with lemon relish before serving.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

SRIRACHA LEMON ROASTED BRUSSELS SPROUTS

Steps:

• Begin by preheating your oven to 400 degrees F.
• Wash your sprouts and then dry them with a paper towel.
• Slice off the ends and then slice them in half, lengthwise.
• Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
• Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
• Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
• Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat - if you can take it.
• For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!

LEMON-DIJON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
• Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
• Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED BRUSSELS SPROUTS WITH BACON AND LEMON

Steps:

• Preheat oven to 400 degrees.
• Cut the brussels sprouts down to the root end, but do not cut completely in half.
• Cut the lemon in half lengthwise then thinly slice crosswise.
• Heat salted water to boiling and cook the brussel sprouts until they are crisp-tender, approximately 5 minutes. Drain.
• Arrange the brussels sprouts singly on a rimmed baking sheet. Sprinkle and lemon slices and bacon, salt and pepper; stirring to combine.
• Roast the brussels sprouts until tender and beginning to turn brown. Stir the brussel sprouts every 10 minutes; about 30 mintutes total roasting time.
• Transfer to serving platter and serve hot.