HERB ROASTED BRUSSELS SPROUTS & BROCCOLI
These vegetables are roasted with olive oil, balsamic vinegar, seasoning, and plenty of herbs for a simple side dish you'll love.
Provided by Christina
Categories Sides
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts. Slice each sprout in half and add them to your baking sheet in a single layer.
- Slice any large broccoli florets in half. Leave smaller ones whole. Add them to baking sheet.
- Drizzle olive oil and balsamic vinegar over veggies.
- Sprinkle dried rosemary, dried thyme, dried basil, salt, garlic powder, onion powder, and pepper over veggies.
- Use a spatula to stir vegetables so that they're all coated with the oil, vinegar, and seasoning. Spread in a single layer.
- Bake for 20 minutes.
Nutrition Facts : Calories 145 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, Sodium 337 mg, Fiber 5 g, Sugar 4 g, SaturatedFat 1 g, ServingSize 1 serving
ROASTED BROCCOLI AND BRUSSELS SPROUTS
Covered in bacon and Parmesan cheese these roasted brussles sprouts and broccoli dish will jazz up your side dish fare.
Provided by Two Lucky Spoons
Categories side dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. In a cast iron skillet, toss the broccoli, sprouts, garlic, shallot, lemon juice and olive oil together in the pan. Sprinkle the dish with salt and pepper. Roast for 20 minutes.
- Meanwhile, fry up the bacon in a separate skillet until crispy.
- Stir the sprouts and cook for another 15 minutes or until fork tender but not mushy. Top with the bacon and Parmesan cheese and cook for another 5 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 227 kcal, Carbohydrate 13 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 1372 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS AND BROCCOLI RECIPE
Roasted Brussels Sprouts and Broccoli, a simple sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 40 minutes. Your new favorite easy side dish or salad topper!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash brussels sprouts and broccoli. Cut stems from brussels sprouts and cut into halves or quarters. Cut broccoli head from the stalks into 1-2 inch (3-5 cm) pieces.
- Roast vegetables: Arrange the broccoli and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil, and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 18 g, Fat 8 g, SaturatedFat 1 g, Sodium 76 mg, Protein 7 g, Fiber 7 g, Sugar 4 g, UnsaturatedFat 6 g
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BROCCOLI AND BRUSSELS SPROUT DELIGHT
Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.
Provided by Howard
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
- Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.
Nutrition Facts : Calories 115 calories, Carbohydrate 7.9 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 232.8 mg, Sugar 2.2 g
OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI
There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.
Provided by Alex Apgar
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
- Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
- Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
- Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
- Remove from the oven and allow to rest 2 to 3 minutes before serving.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g
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