Seared And Roasted Brussels Sprouts With Red Pepper And Mint Gremolata Food

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BRUSSELS SPROUTS AND RED PEPPER



Brussels Sprouts and Red Pepper image

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

2 lbs fresh Brussels sprouts
2 red bell peppers, seeded, sliced thin
1 onions or 2 shallots, sliced thin
2 garlic cloves, minced
6 tablespoons butter
salt
pepper
2 tablespoons lemon juice

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.

ROASTED BRUSSELS SPROUTS WITH MINT PESTO



Roasted Brussels Sprouts with Mint Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1 cup fresh mint with 1/2 cup olive oil, 2 tablespoons each grated parmesan and toasted hazelnuts, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper. Toss 1 1/2 pounds halved trimmed Brussels sprouts with olive oil on a baking sheet; season with salt and pepper. Toast at 425 degrees F, tossing halfway through, until golden and tender, 25 minutes; toss with the mint pesto.

ROASTED BRUSSELS SPROUTS!



Roasted Brussels Sprouts! image

Make and share this Roasted Brussels Sprouts! recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 lbs Brussels sprouts
3 tablespoons olive oil
1/2-3/4 teaspoon kosher salt
1/2 teaspoon lemon-pepper seasoning or 1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
  • Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
  • Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
  • Shake the pan from time to time to brown the Brussels sprouts evenly.
  • Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.

ROASTED BRUSSEL SPROUTS WITH GARLIC, RED PEPPER, AND PARMESAN



Roasted Brussel Sprouts With Garlic, Red Pepper, and Parmesan image

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

2 1/4 lbs Brussels sprouts, trimmed and halved
6 tablespoons olive oil
1 tablespoon water
salt and pepper
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup grated parmesan cheese

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 BRUSSELS SPROUTS



Seared Brussels Sprouts image

For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't use an expensive olive oil for this dish. It should not have a strong flavor.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 3

1 pound brussels sprouts
3 to 4 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
  • Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 2 grams

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