Side Dish Roasted Brussels Sprouts Food
ROASTED BRUSSELS SPROUTS
Brussels sprouts are tossed in a drool-worthy combination of garlic, mustard, olive oil and balsamic vinegar, then roasted until tender yet perfectly caramelized!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking sheet with non-stick cooking spray.
- Trim brussels sprouts, removing any loose leaves from the outside. Slice in half, lengthwise.
- Add oil, vinegar, garlic, mustard, salt and pepper to a mixing bowl and whisk until well combined. Add brussels sprouts and toss to ensure they're coated. Spread out on baking sheet and scatter butter throughout sprouts.
- Bake for 20-25 minutes, flipping brussels sprouts over about halfway through cooking time.
Nutrition Facts : Calories 322 kcal, Carbohydrate 23 g, Protein 8 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 443 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
SIDE DISH ROASTED BRUSSELS SPROUTS
I used to think that Brussels Sprouts were gross. But I never had them roasted, only steamed. Roasting brings out a whole new flavor that is very enjoyable.
Provided by Jason Mundy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Any brussels sprouts approaching ping pong ball size should be cut in half to reduce cooking time.
- Place brussels sprouts on a baking tray.
- Cover brussels sprouts with olive oil and salt.
- Bake for 20 minutes.
- Stir or flip.
- Bake for another 20 minutes.
Nutrition Facts : Calories 100.5, Fat 7.3, SaturatedFat 1.1, Sodium 605.3, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 2.9
ROASTED BRUSSELS SPROUTS
Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
- Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.
Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7
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