Pan Roasted Brussels Sprouts With Potatoes Ww Food

SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees. On a large sheet pan spread the sweet potatoes, red potatoes, and brussels sprouts onto the sheet pan. Lay the chicken on top. Season with salt and pepper with salt and pepper.
• In a small mix together thyme, oregano, basil, melted butter and garlic. Brush evenly over chicken and veggies evenly. Roast in the oven for 25-30 minutes until golden brown and cooked through. Broil for 2-3 minutes to caramelize the top of the chicken and veggies.

ROASTED BRUSSELS SPROUTS AND BROCCOLI

Steps:

• Preheat your oven to 425 degrees.
• Line your sheet pan with heavy duty aluminum foil and place the pan in the oven as it heats.
• Remove the base and first few outer leaves of the brussels sprouts and slice them in half from the stem to the top of the sprout.Slice each brocolli floret in half .
• Once your oven comes up to the temperature of 425 degrees, remove it from the oven and drizzle it with a light coating of olive oil. The oil will heat up and not smoke and will be ready for the next step.
• Arrange the sheet pan roasted brussels sprouts cut side down on the olive oil coated pan along with the broccoli. Give the tops of the vegetables a second drizzle of olive oil BUT DO NOT SALT.
• Place the pan back into the 425 degree oven for 25-30 minutes.

PAN ROASTED BRUSSEL SPROUTS

Steps:

• Trim the stems off brussel sprouts and then cut in half lengthwise.
• In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
• Add the brussel sprouts and pearl onions and cook, stirring occasionally, until brussel sprouts are fork tender and golden brown, about 8-10 minutes. Once caramelized, season with salt and pepper, stir in the lemon juice and toss the garlic back in the pan.
• Serve immediately.

OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

PAN-ROASTED BRUSSELS SPROUTS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
• Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

PAN ROASTED BRUSSEL SPROUTS

Steps:

• Combine: Brussels sprouts and water in a saute' pan.
• Cover and boil, 3 minutes.
• Uncover and allow remaining water to evaporate.
• Move Brussels sprouts to the side of pan.
• Melt: Butter in pan and add prosciutto; saute until crisp, 2-3 minutes.
• Mix Brussels sprouts with the prosciutto.
• Cook until sprouts begin to brown 2-3 minutes.
• Stir in: Pepper rings and season with salt and pepper.

PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)

Steps:

• Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
• Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
• Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
• Cook until light green, about 6-8 minutes.
• Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
• Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
• Serve warm or at room temperature.

SHEET-PAN CHICKEN & BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
• Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
• Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
• Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.