Roasted Brussels Sprouts With Peanut Vinaigrette Food

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• InstructionsHeat oven to 400 degrees and place a pan of hot water in the bottom of the oven, to help prevent the sprouts from becoming tough.Toss sprouts with oil, sprinkle with salt, and spread out on two baking sheets so as not to crowd them. Roast 15 minutes. Stir and continue cooking for about 10 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees.Meanwhile, make the dressing: In a bowl large enough to hold the sprouts, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water, if necessary, a teaspoon at a time until consistency is like creamy salad dressing, then whisk in hot sauce.When sprouts are tender and browned, remove from oven, add to the bowl with the dressing and toss well. Add orange slices, cherries and pumpkin seeds and toss gently. Serve warm or at room temperature.Makes 6 servings.

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

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.

ROASTED BRUSSELS SPROUTS

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.

JOSEPHINE'S BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• Heat oven to 400 and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turnon 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 - 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 temp, topped with fresh chopped mint.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Steps:

• Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
• Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
• Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
• As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE

Steps:

• Steam the Brussels sprouts for 8 - 10 minutes.
• Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
• Drizzle the dressing over top and toss gently.
• Note: I usually start with 1 T of oil and work from there. It is just a preference.