Herbed Brussels Sprouts Recipes
PANCETTA AND HERB BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.
ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
HERBED BRUSSELS SPROUTS
Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. -Debbie Marrone, Warner Robins, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
GARLIC AND HERB ROASTED BRUSSELS SPROUTS
Make and share this Garlic and Herb Roasted Brussels Sprouts recipe from Food.com.
Provided by Hidden Valley
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 100.5, Fat 7.3, SaturatedFat 1.1, Sodium 24, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 2.9
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4.6/5 (7)Servings 4Cuisine AmericanCategory Holiday Dish, Side Dish, Snack
- Wash the Brussels sprouts, trim off the hard butt end, and cut them in half. It is okay to leave any tiny ones whole.
- Wash the fresh herbs and finely chop the thyme, oregano, and sage. We leave the rosemary whole on the stem, removed after roasting before serving.
- In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic (peeled and lightly crushed).
- Drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using a thick, sweet vinegar - then skip the honey).
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- Preheat oven to 425°F (220°C). In bowl, stir together breadcrumbs, garlic, rosemary and thyme. Drizzle over olive oil and mix well with crumb mixture. Set aside. Season lamb racks with 1/4 tsp (1 mL) each salt and pepper.
- Heat 2 tbsp (30 mL) vegetable oil in large skillet over medium-high heat. Sear racks until golden on both sides, approx. 4 min. per side. Remove lamb from skillet. Rub fat sides with mustard and coat with breadcrumb mixture, pressing to stick.
- Place lamb in roasting pan, crumb-side up. Roast approx. 15 min., or until meat thermometer inserted into thickest part of meat registers 145°F (63°C) for medium-rare. Meanwhile, on another baking sheet, toss Brussels sprouts with remaining vegetable oil, salt and pepper, and roast alongside lamb, about 15 min.
- Remove from oven and tent with foil 5 to 10 min. Slice between bones into individual chops. Divide chops and Brussels sprouts evenly among 4 plates to serve , and garnish with fresh chopped herbs if desired.
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- Rinse your brussels sprouts to get rid of impurities and pesticides. Pat dry your sprouts to get rid of excess water.
- Pour olive oil and sprinkle salt and black pepper over the sprouts. Mix all well so that your sprouts are coated well.
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- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil).
- In three wide rim bowls (or plates), place flour, salt, and pepper in one bowl, beaten eggs mixed with a tablespoon of water in the second bowl, and Panko breadcrumbs and parmesan cheese in the third bowl.
- Take the Brussels sprouts and place them into the flour mixture. Using your hands, toss the Brussels sprout with the flour mixture until evenly coated.
- Take a floured Brussels sprout (shake off excess flour), place it in the eggs, and then coat it with the parmesan breadcrumb mixture before transferring to the baking sheet. Repeat for the rest of the Brussels sprouts.
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