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
Steps:
- Preheat oven to 400 degrees 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 pepper. 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) and serve hot.
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
SARASOTA'S CREAMY BRUSSELS SPROUTS SOUP
Don't think that a creamed soup is just for those cold Fall and Winter months. Serve this with a fresh grilled "veggie" sandwich or a nice fresh summer salad. Soup and salad or soup and sammies are great light summer time meals. If you don't want a full sandwich, serve some open face baguettes topped with olive tapenade, fresh tomato topping, artichoke and spinach topping, or simply melted cheese. Or try some antipasto skewers, lightly grilled, Recipe #420089. Makes for a light dinner. Add some grilled bread and a perfect light summertime dinner. And if you happen to not like the summer heat, make it in the evening when it is cool. It doesn't take long and just refrigerate ... it is ready when you are.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Base -- In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
- Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again -- go easy, you can always add more. Cook another 5 minutes.
- Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
- Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
- Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
- Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.
Nutrition Facts : Calories 325.7, Fat 19.4, SaturatedFat 11.2, Cholesterol 56, Sodium 1065.7, Carbohydrate 28.5, Fiber 6.9, Sugar 5.7, Protein 11.6
SARASOTA'S BRUSSELS SPROUTS STRATA
This is an easy wonderful side dish. I happen to love brussels sprouts and this is a great way to prepare them. If you like spinach strata ... this is just like it and just as good or better in my opinion. The onion and leeks give it a great savory flavor and then the pumpernickel with the creamy cheese is a great compliment. It is great comfort food and it reminds me of Fall. Serve this with a slow cooked pork roast and some roasted sweet potatoes for a great dinner.
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bread -- In a medium bowl, add the bread and drizzle with the melted butter and toss well to combine.
- Casserole -- Then in a 13x9" casserole dish, spray well with a non-stick spray and then add the bread pressing in a single layer as much as possible, pressing down firmly. Then in that same bowl, add the brussels sprouts, leeks and onion and mix well to combine. Once mixed, layer that on top of the bread in the casserole dish.
- Egg Mixture -- And once again -- that same bowl; add the eggs, milk, salt, pepper and mix well to combine. Pour over the bread and vegetables and cover with the two grated cheeses. Cover and refrigerate at least 6 hours or overnight. Make sure to cover with saran or plastic wrap.
- Bake -- Preheat oven to 350 degrees and bake the strata on the middle shelf, uncovered for approximately 1 hour until it is puffy and golden brown. Check the doneness just like you would a cake. Stick a knife in the middle until the knife comes out clean. Remove from the oven and let rest for at least 5 to 10 minutes until the egg mixture sets.
- Serve -- You can either cut or just scoop out this great vegetable dish. ENJOY this great Fall side dish! It is very easy and simple tastes.
- You can always add some fresh sage to the dish, but the pumpernickel and brussels seem to offer enough flavor as is.
Nutrition Facts : Calories 776.3, Fat 54.7, SaturatedFat 31, Cholesterol 465.1, Sodium 756.2, Carbohydrate 44.7, Fiber 8.3, Sugar 6.2, Protein 30.9
ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS
Brussels Sprouts dont get any better than this! A fantasically delicious side dish for any occasion!
Provided by Brenda Lanzilli
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 425 degrees.
- 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
- 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
- 4.Add shallots and sauté for about 5 minutes.
- 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
- 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
- 7.Remove from oven and add butter and bacon, toss to combine.
- 8.Salt and pepper to taste.
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
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