PERFECT ROASTED BRUSSELS SPROUTS
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You'll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 30m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 side serving, Calories 133 calories, Sugar 3.7 g, Sodium 175 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 0 mg
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
PAN ROASTED BRUSSEL SPROUTS
Found this in a Cuisine at home "cooking for two" book I bought, made it and LOVE it. Made just enough for DH and I and only used one pan to cook twice, first partially cook sprouts in water then saute in butter. The end result is YUMMY if you like sprouts and really brings out the fresh flavor with a nice bright color. I did saute some onions with mine and liked that.
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine: Brussels sprouts and water in a saute' pan.
- Cover and boil, 3 minutes.
- Uncover and allow remaining water to evaporate.
- Move Brussels sprouts to the side of pan.
- Melt: Butter in pan and add prosciutto; saute until crisp, 2-3 minutes.
- Mix Brussels sprouts with the prosciutto.
- Cook until sprouts begin to brown 2-3 minutes.
- Stir in: Pepper rings and season with salt and pepper.
Nutrition Facts : Calories 80, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 18.6, Carbohydrate 5.8, Fiber 2.2, Sugar 1.4, Protein 2.1
SIMPLE ROASTED BRUSSELS SPROUTS
Use this easy-to-follow recipe for perfect roasted brussels sprouts every time.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
- Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter.
THE BEST ROASTED BRUSSELS SPROUTS
Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
ROASTED BRUSSELS SPROUTS WITH GARLIC
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams
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
PAN ROASTED ALMOND BRUSSELS SPROUTS
This was a side dish my mother taught me to make after she modified a recipe she'd found in a cookbook to suit our family's tastes. These get deliciously crunchy on the outside and soft on the inside. So good I could eat them as the meal itself. NOTE: Try to choose sprouts that are all about the same size. Smaller sprouts work best.
Provided by kolleen1021
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
- Heat oil and in a large flat-bottomed skillet over medium-high heat.
- When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
- Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
- Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
- After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
- Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
- Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
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