ROASTED BRUSSELS SPROUTS
Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 135 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 7 g, Sugar 4 g
ROASTED BRUSSELS SPROUTS
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts 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 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will 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. Season with additional salt and/or pepper to taste. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g
ROASTED GARLIC BRUSSELS SPROUTS
Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Number Of Ingredients 0
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
Steps:
- Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey.
Nutrition Facts : Calories 139 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 109 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 5 grams
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
Here's a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.
Provided by Sam Sifton
Categories brunch, dinner, easy, weekday, vegetables, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
- Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.
ROASTED BRUSSELS SPROUTS WITH BACON
"Brussels sprouts are no longer the plain green balls of holidays past!"
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
- While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
- Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
ROASTED BRUSSEL SPROUTS WITH GARLIC, RED PEPPER, AND PARMESAN
Make and share this Roasted Brussel Sprouts With Garlic, Red Pepper, and Parmesan recipe from Food.com.
Provided by ryansendai
Categories Vegetable
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200.6, Fat 15.6, SaturatedFat 2.8, Cholesterol 3.7, Sodium 100, Carbohydrate 12.7, Fiber 4.5, Sugar 3, Protein 6
SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
- Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
- Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
- Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams
EASY BRUSSELS SPROUTS AND RED PEPPERS
Dress up your vegetables in no time with our Easy Brussels Sprouts and Red Peppers recipe. No muss, no fuss. Simply delicious Brussels sprouts.
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 4
Steps:
- Cook Brussels sprouts in boiling water in large saucepan 6 to 8 min. or until tender; drain. Place in large bowl.
- Add dressing and roasted red peppers; mix lightly.
- Sprinkle with crushed pepper.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
BRUSSELS SPROUTS AND RED PEPPER
These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
- Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
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