ROASTED SPROUTS AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
- Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.
ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS
I got this from eat better America and it is great. It says it serves 2, I usually use about a pound of sprouts and several cloves of garlic for our whole family. I've made this several times now and we like to cook it longer so they are nice and brown.
Provided by Margie99
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107.3, Fat 4.2, SaturatedFat 0.6, Sodium 32.5, Carbohydrate 16.2, Fiber 4.7, Sugar 4.8, Protein 4.4
ROASTED BRUSSELS SPROUTS AND RED ONIONS
Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.
Provided by KateL
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line jellyroll pan with foil.
- In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
- Spread in single layer in pan.
- Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
- Remove from oven.
- Drizzle with vinegar; toss well.
Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5
CHEF JOHN'S ROASTED BRUSSELS SPROUTS
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g
BUTTERY SAGE & ONION SPROUTS
How do you serve your Brussels? We like ours in plenty of butter, sweet roasted onion and peas for added vibrancy
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft - but don't let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.
- Drain, reserving a splash of the water, then add the sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.
- Season with lots of black pepper and some salt. Serve with the reserved sage on top.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GLAZED SPROUTS WITH CARAMELISED RED ONIONS
Fry red onions in butter until golden and fragrant, then cover with a sweet and tangy sherry vinegar dressing for a delicious Christmas side
Provided by Jenny White
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
- Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.
Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS
Like many others I am not a fan of brussel sprouts, never made them, never even think of them as a possibility for a dinner vegetable. But this recipe changed my thinking! The dish was brought to Thanksgiving dinner and there was nothing left! The recipe serves 12, but I'm sure it can be easily halved. This is most definitely best when served immediately, but it was just great reheated in the microwave for about a minute and a half.
Provided by Debloves2cook
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
- While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
- Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
- Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.
Nutrition Facts : Calories 65.5, Fat 0.8, SaturatedFat 0.2, Sodium 32.7, Carbohydrate 13.3, Fiber 4.2, Sugar 3.5, Protein 4.2
ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS
A great way to eat brussel sprouts! We had this with roasted pork tenderloin marinated in honey, mustard and garlic with crushed potatoes on the side. Delicious!
Provided by IngridNL
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 175 Celcius.
- Trim the sprouts, remove dead leaves, cut in half.
- Toss sprouts with olive oil (about 1 T).
- Roast in oven for about 25 minutes. Stir occasionally.
- Meanwhile, in a large pan, saute the bacon til crisp.
- Keep 1 T of bacon grease, discard the rest.
- Add the mustard seeds to med-high pan until they start to pop.
- Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
- Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
- Remove from heat. Stir in the mustard.
- Add the bacon.
- Add the sprouts.
- Stir together.
- Add salt to taste. (May not be necessary depending on the bacon.
Nutrition Facts : Calories 244.1, Fat 10, SaturatedFat 2.3, Cholesterol 13.2, Sodium 349.9, Carbohydrate 27.9, Fiber 4.7, Sugar 17.3, Protein 8.6
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
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