Roasted Brussels Sprouts Medley With Nori Strips Food

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BRUSSELS SPROUTS MEDLEY



Brussels Sprouts Medley image

I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.

Provided by breezermom

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh Brussels sprouts
3 cups water
2 chicken bouillon cubes
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery, sliced
1/3 cup butter or 1/3 cup margarine
3/4 cup cashews, dry roasted
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
  • Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
  • Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.

ROASTED BRUSSEL SPROUTS



Roasted Brussel Sprouts image

This a wonderful recipe for Brussel sprouts with not much embellishment......just the way we like them. Courtesy of Ina Garten, The Barefoot Contessa.

Provided by dojemi

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 lbs Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • 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 and serve immediately.

Nutrition Facts : Calories 101, Fat 7.3, SaturatedFat 1.1, Sodium 242, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 2.9

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
1 large red onion, thinly sliced, about 2 cups
1/2 cup pecans
1/4 cup canola oil
1 1/2 teaspoons salt
1/2 teaspoon dry herbes de provence
1/2 teaspoon cracked pepper
2 tablespoons butter, at room temperature

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.

Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7

ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS



Roasted Brussels Sprouts Medley With Nori Strips image

I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.

Provided by Chef Joey Z.

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 cups Brussels sprouts (trimmed and halved)
2 small red onions (cut into 8ths, about 1 1/2 cups)
1 medium sweet potato (cubed 1 1/2 cups)
3 small parsnips (sliced 1 1/2 cups)
1 1/2 cups whole baby carrots
10 garlic cloves (slightly crushed and peeled)
2 tablespoons olive oil
2 sheets nori (this is the seaweed you see wrapped around sushi)
1/3 cup hazelnuts (toasted and chopped..I used brazil nuts because I couldn't find hazelnuts)
1 tablespoon walnut oil (toasted if you can find it)

Steps:

  • Preheat oven to 400'F. Coat a baking sheet with cooking spray.
  • Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
  • Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
  • While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
  • When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
  • Season with salt and pepper if you like.
  • Bon Appetit!

Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5

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