Roasted Brussels Sprouts With Garlic And Vermouth Food

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat the oven to 400 F / 200 C / Gas 6.
• Slice the ends off of the sprouts and remove loose, discolored, or damaged leaves from the outside. Cut each sprout in half lengthwise and put them in a large bowl.
• In a small saucepan over medium-low heat, heat the olive oil. Add the sliced garlic, lower the heat, and cook for about 4 to 5 minutes. Don't let the garlic brown or burn. It should be gently bubbling around the garlic pieces. Remove the garlic with a slotted spoon and discard.
• Pour the olive oil over the sprouts and sprinkle with the garlic powder , about 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss to coat the sprouts with the oil and seasonings.
• Arrange the sprouts in a single layer in a large rimmed baking pan , such as a half-sheet pan.
• Roast for about 20 minutes, shaking the pan a few times. Turn the sprouts and continue roasting for about 10 to 15 minutes, until they are tender and browned on the outside.
• Remove from the oven and transfer to a serving dish. Sprinkle with more kosher salt for serving, if desired.

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

GARLIC-ROASTED BRUSSELS SPROUTS WITH 'LOW 'N SLOW' SPICY PORTUGUESE SAUSAGE AND CRISPY PARSNIP CHIPS

Steps:

• To make the Brussels sprouts: Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a baking dish, and drizzle them with extra-virgin olive oil and kosher salt. Mix together to coat evenly. Bake for 25 minutes. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes.
• To make the Hungarian smoked sausages: Heat the extra-virgin olive oil in a pan over medium heat. Stab some holes in the sausages with a fork. Turn the heat down to medium-low and add the sausages to the pan. Cook them for 20 minutes, turning them every 4 minutes.
• To make the parsnip chips: In a heavy-bottomed pan, heat enough peanut oil to come halfway up the side of the pan, to 375 degrees F. Deep fry the parsnip rounds for a few minutes, until golden. Drain on a paper towel-lined baking sheet and sprinkle generously with sea salt.

GARLIC AND MUSTARD ROASTED BRUSSEL SPROUTS

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!

ROASTED BRUSSEL SPROUTS WITH GARLIC, RED PEPPER, AND PARMESAN

Steps:

• Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, ¾ tsp salt, and ¼ tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
• Heat remaining 3 tbsp of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
• Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve. Serves 6 to 8 as a side dish.

ROASTED SLICED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 450 F°.
• Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
• Cut vertically into thin slices.
• Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt.
• Drizzle with olive oil, toss the vegetables to coat them with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 20 minutes, or until the vegetables are lightly browned and tender, tossing once half way through roasting.
• Serve hot as a side dish.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

GARLIC AND HERB ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
• Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.

ROASTED BRUSSELS SPROUTS WITH BROWNED GARLIC

Steps:

• Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
• Place Brussels sprouts in a baking dish coated with cooking spray.
• Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
• Heat remaining olive oil in a skillet over medium heat.
• Add sliced garlic and cook for about 3-4 minutes or until golden brown.
• Remove from heat and stir in fresh lemon juice if using.
• Add roasted sprouts to the garlic oil, and toss to combine.