Spicy Roasted Brussels Sprouts Recipes

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil, and season with salt and pepper. Roast, tossing once, until brussels sprouts are brown and tender, 20 to 25 minutes.
• Add kimchi to the brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

Steps:

• .Boil sprouts in salted water for 7 minutes. Drain and set aside.
• Saute garlic in oil. Add pancetta and sausage. Saute briefly, then stir in the sprouts and sliced chili. Season with salt and pepper, cover, and cook 10 minutes. Sprinkle with chives and cook another 5 minutes, uncovered. Serve hot.

Steps:

• Preheat the oven to 400 degrees.
• Clean and trim the sprouts and remove any discolored outer leaves.
• Using a small paring knife, make a deep x in the end of each stem. This allows even cooking.
• Toss with olive oil and season with the salt and pepper in a baking dish.
• Pop into the oven and cook for approximately 45 minutes, (toss occasionally) or until the sprouts are tender and some of the outer leaves are browning.