Oven Roasted Balsamic Brussel Sprouts Food

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

OVEN ROASTED BALSAMIC BRUSSEL SPROUTS

Steps:

• Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.
• Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half. Place in a medium bowl.
• In a small bowl, whisk together oil, 1 1/2 tablespoons balsamic vinegar, minced garlic, 1/2 teaspoons salt, and the freshly ground black pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
• Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately. Makes 4 servings.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 375ºF. Combine Brussels sprouts, onions and bacon in 13x9-inch baking dish. Add dressing; toss to coat.
• Bake 40 min., stirring occasionally.
• Sprinkle with cheese. Bake an additional 5 minute or until cheese is melted.

BALSAMIC CHARRED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F.
• Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.
• Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat.
• Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.