Brusselssprouts Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

THE BEST BRUSSELS SPROUTS OF YOUR LIFE

Steps:

• Pre-heat the oven to 400F
• If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
• Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
• Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

ROASTED BRUSSELS SPROUTS

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.

BEST-EVER BRUSSELS SPROUTS

Steps:

• 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
• 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

BACON ROASTED BRUSSELS SPROUTS

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• While the oven heats, cut off and discard the stem ends of the Brussels sprouts . Remove the darker outer leaves (you can discard these, or save them to use in Seared Brussels Sprout Leaves ). Cut extra larger sprouts in half so that the veggies cook evenly. Put the prepared sprouts in a roasting pan.
• Peel the garlic cloves and cut them into 2 to 4 pieces each depending on the size. The number of cloves will depend on their size and how garlicky you'd like your Brussels sprouts. Scatter the garlic over the brussels sprouts.
• Cut the bacon into small pieces and scatter over the Brussels sprouts.
• Cover the roasting pan with foil and cook about 20 minutes, or until the bacon just starts to render its fat and the sprouts are a bit tender. Remove the foil, toss everything around a bit, and continue roasting until the Brussels sprouts are tender, the bacon is browned, and the garlic is tender and browned, about 20 to 30 minutes.
• Taste and sprinkle with salt if needed (some kinds of bacon are saltier than others). Serve the Brussels sprouts hot and enjoy!

BRUSSELS SPROUTS

Steps:

• Saute garlic in olive oil over medium heat until golden, then discard.
• Slice brussels sprouts in half lengthwise.
• Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
• Sprinkle with cheese and serve.

PERFECT ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
• On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
• Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
• If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.