Roasted Blood Orange Brussel Sprouts Food

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Combine the Brussels sprouts, olive oil, garlic powder, salt and cumin in a bowl, and toss well to coat. Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast until tender, about 12 minutes.
• Meanwhile, place a large saute pan over medium heat. Add the butter and cook until it is light golden brown and smells nutty and toasted, then add the almonds. Cook, stirring gently, to toast the almonds, 2 to 3 minutes. Stir in the lemon extract, red pepper flakes and the roasted Brussels sprouts and toss well to coat. Turn the heat off and stir in the grated pecorino, then transfer to a platter. Garnish with more cheese and serve.

ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
• Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
• In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; 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.

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
• Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
• Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
• Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
• Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
• To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
• Add the vinegar and stir to combine.
• Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER

Steps:

• Preheat oven to 350.
• Wash, trim and halve the brussel sprouts. Place on a baking sheet.
• Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS

Steps:

• Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
• Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER

Steps:

• Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
• Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
• Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.

ROASTED BLOOD ORANGE BRUSSEL SPROUTS

Steps:

• 1. First drizzel sprouts with olive oil S&P. Toss together, place on baking pan 425 degree oven for 25-30min til fork tender. Toss half way between cooking.
• 2. While brussel sprouts are roasting, combine sugar and corn starch, add to small pan. Add rest of ingredients except garnish. wisk and bring to boil. Turn to med low continue to wisk and simmer for 10 min. Turn off, set aside. If too thick add more stock and juice, should be like a glaze.
• 3. Remove brussel sprouts, plate, and drizzel with sauce, garnish with orange slices.
• 4. Blood oranges are only around for about 4-6 weeks. Can use regular oranges.

ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed brussel sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat.
• Empty onto a baking tray and place in the centre of the oven, leaving to cook for 30 - 45mins shaking every 5 or so mins to ensure an even cook.
• When ready the brussel sprouts should be a dark brown/black colour. Season further if required and serve immediately.

ROASTED BRUSSELS SPROUTS W/BACON & SHALLOT

Steps:

• Preheat oven to 400 degrees.
• Cook the bacon until crispy then set aside to drain on a paper towel. Once cooled, break up the bacon in to small pieces.
• In a large prep bowl, combine the Brussels sprouts, shallots, blood orange olive oil (or blood orange juice and olive oil) and cumin. Toss mixture together well to coat.
• Arrange the vegetable on a parchment-lined baking sheet in a single layer with the Brussels sprouts facing cut side down.
• Roast for about 20-25 minutes or until sprouts are tender and easily pierce with a knife but NOT mushy.
• Season with salt and cracked black pepper, to taste. Garnish the vegetables with the bacon bits and the blood orange zest.