Roasted Brussels Sprouts And Broccoli 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.

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.

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 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.

RICE BOWL WITH ROASTED BRUSSELS SPROUTS, BROCCOLI, TOMATOES &

Steps:

• Preheat the oven to 425°.
• In a mixing bowl, toss the Brussels sprouts & garlic with 1 1/2 tablespoons of the olive oil, and season with salt and pepper. Spread out in an even layer on a sheet pan with cut side down and put into preheated oven. Roast 10 minutes. Turn sprouts so another cut side is down, this will make sure your sprouts are evenly baked.
• Toss the broccoli and zucchini with the remaining olive oil; season with salt and pepper. Add to pan of brussel sprouts. Continue to roast 10 minutes. Turn all vegys to brown all sides. Continue to roast 5 minutes or until vegys are brown.
• Add tomatoes to the pan, and roast another 5-7 minutes, just until the tomatoes start to burst and the vegetables are browned and cooked through.
• Meanwhile, heat just enough butter or oil to coat a nonstick pan. Fry the eggs until cooked as desired, preferably with the yolks still runny. Season with salt and pepper as they cook.
• Divide the rice between four bowls. Top with a quarter of the mixed roasted vegetables and 1 egg.
• Enjoy!

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
• Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
• In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.