Roasted Brussels Sprouts Rutabaga And Cherry Tomatoes Recipes
ROASTED BRUSSELS SPROUTS, RUTABAGA AND CHERRY TOMATOES
Brussels sprouts, rutabaga and cherry tomatoes roasted until tender and drizzled with a lemon-Aleppo pepper sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Whisk together the lemon juice, honey, Aleppo pepper and dried mint in a small bowl. Whisk in the olive oil. Season with salt.
- Spread the Brussels sprouts and rutabaga on the lined baking sheet, drizzle with the lemon mixture and season with salt. Roast until softened and just beginning to brown, about 20 minutes.
- Add the tomatoes to the baking sheet and stir to combine. Roast until the tomatoes begin to burst, 10 to 12 minutes. Transfer the vegetables to a serving bowl or platter. Garnish with freshly torn mint or basil, if using.
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
CHERRY TOMATO-BRUSSELS SPROUTS SALAD
This four-ingredient salad is elegant enough for entertaining, yet simple enough for everyday dining.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 4
Steps:
- Cook Brussels sprouts as directed on package; drain. Pour dressing over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.
- Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg
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