Oven Baked Spicy Brussels Sprouts Crumbe Food

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

SPICY ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees.
• Add Brussels sprouts and garlic cloves to a baking sheet.
• Drizzle with olive oil.
• Season with red pepper flakes, cayenne, pepper and salt. Toss to combine.
• Place in the oven and cook for 20-25 minutes until tender and caramelized. Toss once or twice throughout cooking.
• Take out of the oven and serve immediately.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

BEAUTIFUL BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
• Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.