Roasted Brussels Sprouts With Chile Caramel Food
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
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
ROASTED BRUSSELS SPROUTS WITH CHILE CARAMEL
Think outside the standard side-dish box with this spicy brussels sprout recipe from chef Brad Farmerie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 9
Steps:
- In a small bowl, mix together chiles, lime juice, and fish sauce; set aside.
- Place palm sugar and 3/4 cups water in a medium saucepan; place over high heat and bring to a boil. Reduce heat and cook until mixture is a dark caramel color and reaches 310 degrees on a candy thermometer, about 15 minutes. Stir in chile mixture until dissolved. Remove from heat and stir in cilantro and miso, if using; add additional fish sauce and lime juice, if desired. Set caramel mixture aside.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place brussels sprouts in a large bowl and toss with olive oil and salt to combine. Place brussels sprouts cut-side down on prepared baking sheet. Transfer to oven and bake until leaves are dark brown, 8 to 10 minutes.
- Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.
ROASTED BRUSSELS SPROUTS!
Make and share this Roasted Brussels Sprouts! recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
- Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
- Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
- Shake the pan from time to time to brown the Brussels sprouts evenly.
- Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.
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CRISPY BRUSSELS SPROUTS WITH CHILE CARAMEL - BON APPéTIT
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- Heat 1 Tbsp. oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6–8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and ½ cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12–15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
- Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Arrange brussels sprouts on a platter, drizzle with ¼ cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.
ROASTED BRUSSELS SPROUTS RECIPE - BON APPéTIT
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- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
ROASTED BRUSSELS SPROUTS WITH SWEET CHILI SAUCE • STEAMY ...
Instructions. Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 …
From steamykitchen.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 131 per serving
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- Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
- In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly.
- Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.
ROASTED BRUSSELS SPROUTS - SOUTHERN FOOD AND FUN
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4.8/5 (12)Total Time 50 minsCategory SidesCalories 150 per serving
From southernfoodandfun.com
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- Preheat oven to 425. Spray large baking sheet generously with cooking oil or line with foil and spray the foil. You can also use parchment paper.
- Place Brussels sprouts on baking sheet and sprinkle with cumin, chili powder, salt, pepper, brown sugar, and olive oil. Toss sprouts gently with hands.
- Spread sprouts out over cookie sheet so there's space between each one. Roast for 25-35 minutes, until brown on the outside and slightly crispy and tender when tested with fork.
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- Heat both oil in cast iron skillet until smoking.Lower the heat, add brussel sprouts cut side down in single layer. Sprinkle with salt and black pepper. Let cook until slightly charred, turn and cook other side until slightly charred.
- Add orange juice, vinegar with 2 pinch more salt. Mix well. Cover the pan and cook for 5 minutes or until liquid has evaporated.
- Remove lid. Switch heat back to high. Add sliced fresno chili (or jalapeno if using), orange marmalade with soy sauce. Cook until soy sauce is absorbed and brussel sprouts have picked up color. Add in fresh orange segments and let heat through for about 30 seconds.
- Take off heat. Taste and adjust salt and black pepper. Garnish with orange peel and fresh cilantro leaves before serving.
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- Heat the oil in a large cast-iron skillet over medium-high heat. When the oil begins to shimmer, place the sprouts in the pan in a single layer, cut-side down. Add the garlic cloves and chile slices in between the sprouts. Season with salt and pepper.
- Cook without stirring or turning until the sprouts are well browned on the bottom, about 5 minutes. Using tongs, turn the sprouts over so that the cut sides are up.
- Transfer the skillet to the oven. Roast, stirring occasionally if needed, for about 10 minutes, until the sprouts are browned and tender and the stray leaves are crisp.
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- Preheat oil in a large skillet or saute pan over medium-high heat. Add the halved Brussels sprouts. Season generously with salt and black pepper.
- Cook for 4-5 minutes, shaking the pan and stirring frequently until sprouts are beginning to brown.
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Roasted Brussels Sprouts with Chile Caramel Recipe | Martha Stewart. Roasted Brussels Sprouts with Chile Caramel Recipe | Martha Stewart. Date Added: 7/11/2017 Source: www.marthastewart.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 …
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2021-11-10 · PAN-ROASTED BRUSSELS SPROUTS. 3 cups brussels sprouts 3 tbsp olive oil Salt, to taste 1 tsp pepper 1/2 cup Shiitake XO Sauce (recipe above) Step 1. Wash the brussels sprouts and remove any bad outer leaves, then trim the very tip of the ends off and cut each brussels sprout in half. Heat a large flat-bottomed saucepot on medium heat, add the ...
From tfrecipes.com
From tfrecipes.com
ROASTED BRUSSELS SPROUTS | INA GARTEN | FOOD NETWORK RECIPE
Roasted brussels sprouts | ina garten | food network recipe. Learn how to cook great Roasted brussels sprouts | ina garten | food network . Crecipe.com deliver fine selection of quality Roasted brussels sprouts | ina garten | food network recipes equipped with ratings, reviews and mixing tips.
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From crecipe.com
ROASTED BRUSSELS SPROUTS WITH SALTED CARAMEL DIP AND SWEET ...
to roast the sprouts: Cut the dried edge of the stem off and either leave the sprouts whole, or slice in half. Pre-heat the oven to 400 (F). Spread the sprouts on a baking sheet prepared with baking parchment. Sprinkle the sprouts with some olive oil. Roast for 25-35 minutes. Test the “done-ness” of the sprouts with a fork.
From vegalicious.recipes
From vegalicious.recipes
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