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 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.
Nutrition Facts : Calories 139 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 109 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 5 grams
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
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
ROASTED BRUSSELS SPROUTS
Steps:
- Preheat oven to 350 degrees F.
- Put Brussels sprouts, whole garlic cloves, thyme, and olive oil together in a bowl. Toss to combine, and season with the salt and pepper, to taste.
- Empty the bowl onto a shallow baking pan and roast until tender and edges just start to brown, about 35 minutes.
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
ROASTED BRUSSELS SPROUTS!
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
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.
EASY ROASTED BRUSSELS SPROUTS
Love the sweetness that comes out by roasting the Brussels sprouts. They go great with just about any main course dish!
Provided by Nourishing Greens
Categories Roasted Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 10.2 g, Fat 10.5 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 28.4 mg, Sugar 2.5 g
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