ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES
Oven-roasted Brussels sprouts, apples, and bits of bacon are glazed in an herby maple seasoning in this easy side dish that works alongside any main.
Provided by LaBurd
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
- Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 19 g, Cholesterol 5.2 mg, Fat 10.7 g, Fiber 5.3 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 154.4 mg, Sugar 9.7 g
ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA
This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.
Provided by Annacia
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
- Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
- In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.
ROASTED BRUSSELS SPROUTS WITH APPLE, CREME FRAICHE & P
Make and share this Roasted Brussels Sprouts With Apple, Creme Fraiche & P recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.
- Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
- Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
- After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.
- When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
- Pour the reduce balsame mixture into the bowl and toss to coat evenly.
- Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.
ROASTED BRUSSELS SPROUTS & APPLES
Brussels sprouts are one of our favorite vegetables, especially when roasted together with tart apples, such as Granny Smith. Topped with toasted nuts and feta cheese, this is an attractive dish for us to serve during the holidays. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.
Nutrition Facts :
ROASTED BRUSSELS SPROUT AND APPLE SALAD
Provided by Andrea Bemis
Categories Salad Side Roast Thanksgiving Vegetarian Dinner Blue Cheese Apple Fall Healthy Brussels Sprout Self Pescatarian Wheat/Gluten-Free Peanut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.
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- Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I lined my baking sheet with the silpat mat, but I'm not certain it was necessary. Bake for about 10 minutes, until cooked through, but not yet crispy.
- Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
- Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.
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- Blanch the brussels sprouts in salted boiling water for 2 minutes. Shock them in ice water. Drain and pat dry.
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- To the sprouts, add oil, melted butter, vinegar, brown sugar, garlic powder, onion powder, salt, and pepper. Mix until sprouts are coated.
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- Soak the sprouts in water for 10 minutes, then change water. If they are very dirty, you may have to repeat the process.
- Preheat the oven to 400 degrees. Pat the sprouts dry and place on a cookie sheet, along with the sliced apples.
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- Dump the oiled Brussels sprouts and apples on the lined baking sheet, arranging in a uniform single layer.
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