Brussels Sprouts And Red Pepper Recipes

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SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA



Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata image

Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

1 1/2 pounds brussels sprouts, preferably small ones
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
1 to 2 plump garlic cloves (to taste), minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)

Steps:

  • Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
  • Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
  • Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
  • Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams

ROASTED BRUSSEL SPROUTS WITH GARLIC, RED PEPPER, AND PARMESAN



Roasted Brussel Sprouts With Garlic, Red Pepper, and Parmesan image

Make and share this Roasted Brussel Sprouts With Garlic, Red Pepper, and Parmesan recipe from Food.com.

Provided by ryansendai

Categories     Vegetable

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/4 lbs Brussels sprouts, trimmed and halved
6 tablespoons olive oil
1 tablespoon water
salt and pepper
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup grated parmesan cheese

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, ¾ tsp salt, and ¼ tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
  • Heat remaining 3 tbsp of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
  • Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve. Serves 6 to 8 as a side dish.

Nutrition Facts : Calories 200.6, Fat 15.6, SaturatedFat 2.8, Cholesterol 3.7, Sodium 100, Carbohydrate 12.7, Fiber 4.5, Sugar 3, Protein 6

BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE



Brussels Sprouts, Roasted Red Peppers and Rice image

Provided by Marian Burros

Categories     side dish

Time 40m

Yield 3 servings

Number Of Ingredients 8

3/4 cup long-grain rice
1 1/2 cups no-salt-added chicken or veal stock or broth
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
10 ounces brussels sprouts
2 large whole roasted red peppers
1/8 to 1/4 teaspoon hot red-pepper flakes
1/8 teaspoon salt

Steps:

  • Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
  • Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
  • Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
  • Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
  • When rice is cooked, stir into vegetables and season with salt.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

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