ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
- Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
- Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
ROASTED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Preheat oven to 425 degrees F.
- Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the temp on a deep fryer to 350 degrees F.
- Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
- Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
- Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
- Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
- Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
- Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
- Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.
ROASTED BRUSSELS SPROUTS WITH LEMON
From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.
Provided by chrish574
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
- Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
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- Preheat oven to 425°F with racks in upper and lower thirds. Trim Brussels sprouts and halve lengthwise, pulling off and reserving any loose outer leaves. Transfer Brussels sprouts and leaves to a large bowl.
- Place 2 rimmed baking sheets in preheated oven on upper and lower racks; let heat until hot, about 5 minutes. Meanwhile, add oil, pancetta, salt, and pepper to Brussels sprouts in bowl; toss to coat.
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