Roasted Broccoli And Brussels Sprouts Food

HERB ROASTED BRUSSELS SPROUTS & BROCCOLI

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.

BROCCOLI AND BRUSSELS SPROUT DELIGHT

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.

ROASTED BROCCOLI AND BRUSSELS SPROUTS

Steps:

• Wash and trim all of your vegetables. Make sure that the broccoli florets are not too big and similar in size. Slice Brussels Sprouts in half.
• Add broccoli and brussels sprouts to a large bowl.
• Toss in grated parmesan cheese. (I used shaker style cheese)
• Add extra olive oil. Make sure all vegetables are coated well.
• Add salt and pepper to taste.
• Bake at 350 for 25-30 minutes or until the broccoli and brussels sprouts are browned.
• Add more parmesan cheese (not required but definitely yummy)
• Serve warm!
• Package leftovers in air tight container.

ROASTED BRUSSELS SPROUTS AND BROCCOLI RECIPE

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.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

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.

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.