ROASTED BRUSSELS SPROUTS WITH AGAVE AND SPICY MUSTARD
Never liked brussels sprouts until I tried this recipe. Amazing! The key to this is roasting them in the oven.
Provided by Zoodleman
Categories Side Dish Vegetables
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
- Roast in preheated oven until hot in the middle, about 15 minutes.
- Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
- Roast sprouts until tender, about 20 minutes more.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 19.2 g, Fat 5.3 g, Fiber 6.1 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 102.7 mg, Sugar 8.3 g
ROASTED BRUSSELS SPROUT AND SMOKED SWEET POTATO SALAD
Provided by Guy Fieri
Categories side-dish
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.
- For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm.
- For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes.
- For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper.
- To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions.
- In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator.
SPICY ROASTED GARLIC BRUSSELS SPROUTS
Super Easy Spicy Roasted Garlic Brussels Sprouts. Perfect side dish to compliment any meal. Takes less than 30 minutes to make!
Provided by Kelley Simmons
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Add Brussels sprouts and garlic cloves to a baking sheet.
- Drizzle with olive oil.
- Season with red pepper flakes, cayenne, pepper and salt. Toss to combine.
- Place in the oven and cook for 20-25 minutes until tender and caramelized. Toss once or twice throughout cooking.
- Take out of the oven and serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 9 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
GARLIC AND MUSTARD ROASTED BRUSSEL SPROUTS
I found this on another site and tweeked it just a little, adding lemon juice. Great with a holiday meal, or any weeknight is great too.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment or aluminum foil.
- In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
- Put brussel sprouts in bowl and toss to coat.
- Spread evenly on baking sheet in a single layer.
- Bake, uncovered, for 30 minutes, until tender.
- Place on a platter and squeeze lemon juice over to taste, if desired.
- Enjoy!
Nutrition Facts : Calories 171.4, Fat 14.4, SaturatedFat 2, Sodium 109.9, Carbohydrate 9.8, Fiber 3.3, Sugar 2.1, Protein 3.5
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.
Provided by Whats Cooking
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
- Toss all ingredients and place in a single layer on a baking dish.
- Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
- Serve hot or cold.
Nutrition Facts : Calories 165, Fat 10.7, SaturatedFat 1.5, Sodium 333.8, Carbohydrate 15.8, Fiber 6.6, Sugar 3.8, Protein 5.9
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- Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.
- In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
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- Combine the ingredients for the agave-mustard sauce in a small bowl and stir until completely blended.
- Trim some of the tough ends off the Brussels sprouts and cut in half lengthwise through the stem. Discard any discolored leaves; save leaves that fall off for another purpose (such as adding to soups).
- For every pound of Brussels sprouts, use 2 tablespoons of oil. So to be precise, 2 tablespoons for 1 pound; 3 tablespoons for 1 1/2 pounds; and 4 tablespoons for 2 pounds. Heat the oil in a wide skillet. When it’s shimmery-hot, add the Brussels sprouts (being careful not to spatter the oil and burn yourself) in a single layer. If using a larger amount, you’ll need to do this in batches.
- Allow the Brussels sprouts to cook over medium-high heat until nicely browned on the underside, then flip and brown the other side. How long this takes will vary according to the exact amount of heat applied and the type of skillet. It doesn’t take long, though, so watch carefully.
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- Cut the Brussels sprouts in half or quarters, depending on size. Make sure sprouts are relatively even in size to ensure that they cook evenly.
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