Roasted Brussels Sprouts With Garlic Recipes

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.

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
• Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.
• Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

Steps:

• Preheat the oven to 450 F°.
• Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
• Cut vertically into thin slices.
• Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt.
• Drizzle with olive oil, toss the vegetables to coat them with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 20 minutes, or until the vegetables are lightly browned and tender, tossing once half way through roasting.
• Serve hot as a side dish.

Steps:

• Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans., In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway through.

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
• Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.

Steps:

• Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
• Place Brussels sprouts in a baking dish coated with cooking spray.
• Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
• Heat remaining olive oil in a skillet over medium heat.
• Add sliced garlic and cook for about 3-4 minutes or until golden brown.
• Remove from heat and stir in fresh lemon juice if using.
• Add roasted sprouts to the garlic oil, and toss to combine.

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.