Roasted Brussels Sprouts With Horseradish Sauce Recipe 425

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PERFECT ROASTED BRUSSELS SPROUTS



Perfect Roasted Brussels Sprouts image

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

1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt

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

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

ROASTED BRUSSELS' SPROUTS WITH HORSERADISH SAUCE RECIPE - (4.2/5)



Roasted Brussels' Sprouts with Horseradish Sauce Recipe - (4.2/5) image

Provided by es123

Number Of Ingredients 4

2 pounds Brussels sprouts
Olive oil
Kosher Salt
Fresh cracked black pepper

Steps:

  • Preheat oven to 400-degrees. Trim ends of Brussels sprouts, and slice in half. On a cookie sheet, place sprouts, and sprinkle with extra virgin olive oil, kosher salt, and black pepper. Roast in 400 degree oven until fork tender, and the edges begin to caramelize and turn dark brown. Horseradish Sauce Ingredients 1 heaping dollop of sour cream 2 tablespoons of prepared horseradish sauce 4-6 pieces of very crisp bacon, crumbled What To Do Mix sauce together very well, then fold in the roasted Brussels sprouts. Serve immediately. Substitute fat free sour cream and turkey bacon to make a healthy low fat change to sauce

BACON-HORSERADISH BRUSSELS SPROUTS



Bacon-Horseradish Brussels Sprouts image

Yield 4 to 6 servings

Number Of Ingredients 11

4 slices center-cut bacon
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon stone-ground mustard
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
¾ cup sour cream
4 teaspoons prepared horseradish
1 small clove garlic, grated
Garnish: ground black pepper

Steps:

  • In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, 10 to 12 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Roughly chop bacon.
  • Add Brussels sprouts to skillet; cook over medium-high heat, stirring frequently, until browned and tender, 12 to 14 minutes. (Reduce heat as necessary to prevent overbrowning.) Stir in butter, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
  • In a small bowl, stir together sour cream, horseradish, garlic, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Top sprouts with bacon, and drizzle with sour cream sauce. Garnish with pepper, if desired.

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Shake it and bake it with Roasted Brussels Sprouts! SHAKE 'N BAKE Parmesan Crusted Seasoned Coating Mix adds flavor to our tasty Roasted Brussels Sprouts.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 4

3 Tbsp. KRAFT Ranch with Bacon Dressing
1 Tbsp. KRAFT Prepared Horseradish
2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1 pkt. SHAKE 'N BAKE Parmesan Crusted Seasoned Coating Mix

Steps:

  • Heat oven to 425°F.
  • Mix dressing and horseradish until blended.
  • Place Brussels sprouts in large bowl. Add dressing mixture, then coating mix, mixing lightly after each addition.
  • Spread Brussels sprouts onto rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min. or until sprouts are tender and golden brown.

Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

BRUSSELS SPROUTS WITH BACON-HORSERADISH CREAM



Brussels Sprouts With Bacon-Horseradish Cream image

These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Steam the Brussels sprouts in a Dutch oven instead of a saucepan. EatingWell Newsletter, December 2008.

Provided by Manami

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs Brussels sprouts, trimmed and halved
6 slices crisp cooked bacon, finely chopped
1 teaspoon roasted garlic (more if warranted)
1/4 cup reduced-fat sour cream
2 teaspoons prepared white horseradish
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pinch crushed red pepper flakes (optional)

Steps:

  • Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
  • Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
  • Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
  • Add the Brussels sprouts and toss to coat.

Nutrition Facts : Calories 99.4, Fat 5.1, SaturatedFat 2, Cholesterol 12.7, Sodium 315, Carbohydrate 9, Fiber 3, Sugar 2.1, Protein 6.2

ROASTED BRUSSELS SPROUTS WITH BROWNED GARLIC



Roasted Brussels Sprouts with Browned Garlic image

I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

Provided by Kozmic Blues

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, ends trimmed then cut in half
2 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1 teaspoon ground sage
1 tablespoon fresh lemon juice, optional
salt & freshly ground black pepper, to taste

Steps:

  • Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
  • Place Brussels sprouts in a baking dish coated with cooking spray.
  • Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
  • Heat remaining olive oil in a skillet over medium heat.
  • Add sliced garlic and cook for about 3-4 minutes or until golden brown.
  • Remove from heat and stir in fresh lemon juice if using.
  • Add roasted sprouts to the garlic oil, and toss to combine.

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.

Provided by Jeanine Donofrio

Categories     Side Dish

Time 35m

Number Of Ingredients 8

1 pound Brussels sprouts
Extra-virgin olive oil (for drizzling)
Sea salt and freshly ground black pepper
1 tablespoon lemon juice (plus 2 teaspoons zest)
1 tablespoon grated (or 1/4 cup shaved Parmesan cheese)
1 tablespoon fresh thyme leaves
parsley leaves (for garnish)
pinch of red pepper flakes

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.

SAUTéED BRUSSELS SPROUTS WITH BACON & ONIONS



Sautéed Brussels Sprouts with Bacon & Onions image

Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Provided by EatingWell Test Kitchen

Categories     Healthy Brussels Sprouts Side Dish Recipes

Time 35m

Number Of Ingredients 8

2 ½ pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)

Steps:

  • Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  • Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.3 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 302.6 mg, Sugar 2.8 g

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