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.
BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS
I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
- Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and Pears with Rosemary-Honey Drizzle
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
- Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
- In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.
ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Preheat the oven to 375 degrees F.
- Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
- Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
- Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.
ORANGE GLAZED BRUSSELS SPROUTS
A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
- Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
- Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
- To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
- Add the vinegar and stir to combine.
- Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.
Nutrition Facts : Calories 141 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 298 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO
Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.
Provided by John Skrable
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
- Remove, and steam them for 10 minutes.
- If you don't have a steamer, boil them for 7-10 minutes .
- Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
- Stir, occasionally.
- Remove, and drain the brussel sprouts.
- Place in a bowl, or a service plate, and add the butter sauce, and toss.
- Season with salt, and pepper, and sprinkle with parmesan cheese.
- Serve.
- Deadly.
- Enjoy.
BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER
This is one of my trademark dishes that everyone seeks the recipe for. A staple Thanksgiving recipe and Christmas too. We have all agreed these are the best (and easiest!) brussel sprouts we've ever had. You can also simmer these on the stove and they come out delicious, just leave the sprouts whole.
Provided by Suzy_Q
Categories Christmas
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Wash, trim and halve the brussel sprouts. Place on a baking sheet.
- Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.
Nutrition Facts : Calories 313.6, Fat 24.2, SaturatedFat 14.8, Cholesterol 61, Sodium 341.9, Carbohydrate 23.3, Fiber 6.7, Sugar 10, Protein 6.3
More about "roasted brussels sprouts with orange butter sauce food"
ROASTED BRUSSELS SPROUTS WITH CRANBERRY BROWN BUTTER SAUCE
From ohlardy.com
Estimated Reading Time 3 mins
ORANGE ROASTED BRUSSELS SPROUTS - CHERRY ON MY SUNDAE
From cherryonmysundae.com
Cuisine AmericanCategory Side DishServings 4Total Time 30 mins
ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER SAUCE | BEYOND ...
From beyondfoodanddiet.wordpress.com
Estimated Reading Time 2 mins
ROASTED BRUSSELS SPROUTS WITH ORANGE BALSAMIC BUTTER SAUCE ...
From mvmagazine.com
Estimated Reading Time 2 mins
10 BEST BRUSSEL SPROUTS SAUCE RECIPES - YUMMLY
From yummly.com
ROASTED BRUSSELS SPROUTS WITH MUSTARD ... - PRIMAVERA KITCHEN
From primaverakitchen.com
3.5/5 (8)Total Time 50 minsCategory Appetizer, Side DishCalories 157 per serving
- In a large bowl, whisk together olive oil, balsamic vinegar, garlic, salt and black pepper. Then add the Brussels sprouts and toss to coat evenly.
- Add the Brussels sprouts, on the prepared sheet pan. Roast in oven for 15 minutes. Than, flip the sprouts and roast for 10 minutes more or until browned.
- While the Brussels sprouts are roasting, make the dressing by combining mayo, yellow mustard, garlic, apple cider vinegar, salt and pepper. Set aside.
ORANGE GLAZED BUTTERNUT SQUASH AND BRUSSELS SPROUTS
From heartbeetkitchen.com
4.5/5 (17)Servings 6Cuisine AmericanTotal Time 45 mins
- You have two choices. You can make the vegetables on the stovetop, or roast them! If you'd like to roast: mix squash with 1 1/2 tablespoons olive oil, and brussels with 1 1/2 tablespoons olive oil. Season with 1 teaspoon salt, each. Roast for 25 minutes at 400 degrees F.
- If you'd like to make on the stovetop: In a large saute pan, heat 1 1/2 tablespoons olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side, about 5 minutes.
- Stir and spread the pieces out again and let cook withoutstirring so more sides brown. Cover, and cook about 6 minutes, until the squash is soft, but holds its shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl.
- Heat remaining 1 1/2 tablespoons olive oil of oil over medium-high heat using the same pan. When it's very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about five minutes.
ROASTED BRUSSELS SPROUTS WITH CREAMY MUSTARD SAUCE RECIPE
From myrecipes.com
5/5 (5)Servings 8-10
- Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
- Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.
GARLIC BUTTER ROASTED BRUSSELS SPROUTS - SWANKY RECIPES
From swankyrecipes.com
Cuisine AmericanTotal Time 22 minsCategory Appetizer, Side DishCalories 302 per serving
- Prepare two baking sheets with parchment paper. Next, dab paper towel in a small bowl of vegetable oil and coat parchment paper well with oil. This will help the sprouts from sticking and burning on the sheet pan.
ROASTED BRUSSELS SPROUTS WITH CRANBERRY BROWN BUTTER ...
From jamiegeller.com
Servings 12Category Side Dish, Vegetable Side
- Preheat oven to 400 degrees. On 2 large rimmed baking sheets, toss the Brussels sprouts with the oil and season with salt and pepper.
- Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
- Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger, and orange zest.
- Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
ORANGE BALSAMIC ROASTED BRUSSELS SPROUTS (VEGAN) - THE ...
From thecarrotunderground.com
Ratings 2Servings 4Cuisine Vegan, Whole Food Plant BasedCategory Dinner, Lunch, Side Dish
ROASTED BRUSSEL SPROUTS WITH BROWNED BUTTER SAUCE ...
From feastingnotfasting.com
Reviews 2Category Side DishCuisine AmericanTotal Time 40 mins
- Remove outer leaves from brussels sprouts. Cut off bottom stem and slice each sprout in half long ways. Rub with olive oil and season lightly with salt and pepper (about 1/4 tsp. each). Roast for 30 - 35 minutes.
- While brussels sprouts are roasting, heat butter in a sauce pan over low heat while whisking for 5 - 10 minutes until butter starts to brown and smell toasty. Be careful not to burn the butter! If it burns, you will have to throw it out and start over which is why low heat is necessary.
- Once butter is browned, add soy sauce and balsamic vinegar and whisk to mix in. Remove sauce from heat. Toss brussels sprouts in sauce and season with salt and pepper to taste before serving.
BRUSSELS SPROUTS ROASTED WITH GARLIC BUTTER - WILL COOK ...
From willcookforsmiles.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 119 per serving
- To soften the butter fast, place a cup of water in a microwave and heat it up until it boils. This will take about a minute and a half.Then, quickly open the microwave door and place stick of butter that is still wrapped close to the cup (but not touching). Close the door.Let the butter sit in the microwave for 5-10 minutes. Take it out and it will be softened.After that, mix butter with garlic and lemon juice in a small bowl. Easy way to mix it is to use a fork to mash and mix.
BUTTER-ROASTED BRUSSELS SPROUTS - MIDWEST LIVING
From midwestliving.com
Servings 2.5Calories 140 per servingTotal Time 30 mins
- Preheat oven to 400°. Place butter in a large rimmed baking sheet. Place pan in oven for 5 minutes, or until butter melts. Add Brussels sprouts, thyme, salt and pepper; carefully toss to coat.
- Roast for 15 minutes or until golden brown and tender, stirring once. If desired, garnish with crumbled bacon and pomegranate arils.
ROASTED BRUSSELS SPROUTS WITH CRANBERRY BROWN BUTTER ...
From foodandwine.com
5/5 Total Time 1 hrServings 12
- Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
- Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
- In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.
PAN-ROASTED BRUSSELS SPROUTS WITH THAI SWEET CHILI ...
From fromachefskitchen.com
5/5 (1)Total Time 25 minsCategory Side Dishes-VegetablesCalories 179 per serving
- 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.
- Add the orange juice, soy sauce, ginger and garlic. Reduce heat to medium-low and partially cover.
- Continue cooking another 4-5 minutes or until sprouts are becoming tender and liquid has almost evaporated, partially covering during the last 2 minutes of cooking.
ROASTED BRUSSELS SPROUTS WITH BROWNED BUTTER RECIPE
From womansday.com
Cuisine AmericanTotal Time 30 minsServings 8Calories 179 per serving
- Heat oven to 400 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes; transfer to a platter.
- Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming.
- Add the almonds and cook, stirring, until the almonds and butter are golden brown, 2 to 3 minutes.
ROASTED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE GLAZE ...
From mydaylykitchen.com
Servings 4Total Time 35 minsEstimated Reading Time 2 mins
- Cover baking sheet with foil and place Brussel sprouts on sheet. Drizzle with olive oil salt and pepper and toss until well coated and incorporated.
ROASTED BRUSSELS SPROUTS WITH GOCHUJANG BROWN BUTTER ...
From bonappetit.com
4.5/5 (30)Servings 8
ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER SAUCE RECIPE ...
From eatyourbooks.com
4.5/5 (2)
HONEY BUTTER ROASTED BRUSSEL SPROUTS - JEN AROUND THE WORLD
From jenaroundtheworld.com
Category Side DishesCalories 348 per servingTotal Time 30 mins
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE ...
From readersdigest.ca
Servings 6Estimated Reading Time 3 minsCategory Side Dishes
BRUSSELS SPROUTS WITH ORANGE AND CHILI – VEGALICIOUS RECIPES
From vegalicious.recipes
BRUSSELS SPROUTS WITH MARMALADE GLAZE RECIPES
From tfrecipes.com
EASY VEGETARIAN RECIPES FEED: ROASTED BRUSSELS SPROUTS ...
From recipe-blogger.blogspot.com
ROASTED BACON BRUSSELS SPROUTS WITH SALTED HONEY - ALL ...
From therecipes.info
ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE | RECIPE ...
From pinterest.com
ROASTED BRUSSELS SPROUTS WITH CRANBERRY BUTTER SAUCE ...
From drchristaylor.info
ROASTED BRUSSEL SPROUTS WITH SOY SAUCE AND BROWN SUGAR
From biotechasianews.com
ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE | RECIPE ...
From pinterest.ca
ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE | RECIPE ...
From pinterest.co.uk
BEST ROASTED BRUSSELS SPROUTS + 10 FAVE THANKSGIVING SIDES ...
From sixburnersue.com
ROASTED BRUSSELS SPROUTS WITH BALSAMIC & ORANGE | TASTY ...
From tastykitchen.com
ROASTED BLOOD ORANGE BRUSSEL SPROUTS RECIPES
From tfrecipes.com
BRUSSELS SPROUTS IN BUTTER SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love