Simple Roasted Brussels Sprouts Food

ROASTED BRUSSELS SPROUTS

Steps:

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

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

SIMPLE ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
• Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter.

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.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

EASY ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
• Roast in the preheated oven until soft, 15 to 20 minutes.

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.

ROASTED BRUSSELS SPROUTS WITH PARMESAN

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.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

ROASTED BRUSSELS SPROUTS!

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 BRUSSELS SPROUTS

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.

SIMPLE ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees.
• Bring a medium saucepan of salted water to a boil over high heat. Add Brussels sprouts and cook for 2 minutes. Drain and transfer to a bowl lined with a clean kitchen towel; pat dry to remove any excess moisture. Remove towel and season Brussels sprouts with salt and pepper. Drizzle with olive oil and toss to coat. Transfer to a rimmed baking sheet, placing cut sides down, along with rosemary and garlic. Roast until browned and tender, about 20 minutes.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed brussel sprouts, olive oil, salt and pepper in a large resealable plastic bag. Seal tightly and shake to coat.
• Empty onto a baking tray and place in the centre of the oven, leaving to cook for 30 - 45mins shaking every 5 or so mins to ensure an even cook.
• When ready the brussel sprouts should be a dark brown/black colour. Season further if required and serve immediately.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.