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
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS
Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons - great for a roast with all the trimmings.
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
- Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
ROASTED BRUSSELS SPROUTS
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.
Provided by Whats Cooking
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165, Fat 10.7, SaturatedFat 1.5, Sodium 333.8, Carbohydrate 15.8, Fiber 6.6, Sugar 3.8, Protein 5.9
ROASTED BRUSSEL SPROUTS
We all feel we should eat brussel sprouts at Christmas but with this recipe people might just enjoy them too! When ready they should look brown with a bit of black on the outside.
Provided by gailaderinto
Time 1h
Yield Serves 6
Number Of Ingredients 0
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.
WEEKNIGHT ROASTED BRUSSELS SPROUTS
Brussels sprouts - the perfect holiday side dish - are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
Provided by CHEF GRPA
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425*F.
- 2. 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.
- 3. Roast in the preheated oven for 15 to 20 minutes, shaking pan every 4 to 6 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.
- My Note: I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness what so ever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again!
- This time, The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them. Also, I usually parboil the sprouts first (for 2 minutes). This draws out bitterness, and cuts down on roasting time (25 minutes to nicely blackened).
- Do it just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top.
Nutrition Facts : Calories 101, Fat 7.3, SaturatedFat 1.1, Sodium 411.6, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 2.9
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