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
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
More about "roasted cinnamon harrisburgs aka brussels sprouts recipes"
ROASTED CINNAMON “HARRISBURGS” (AKA BRUSSELS SPROUTS)
From thefeedfeed.com
3/5 (257)Total Time 55 minsServings 8
MAPLE-ROASTED BRUSSELS SPROUTS - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED BRUSSELS SPROUTS RECIPE - BBC FOOD
From bbc.co.uk
CRISPY PARMESAN ROASTED BRUSSELS SPROUTS (ADDICTIVE!)
From recipetineats.com
THE BEST ROASTED BRUSSELS SPROUTS - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED CINNAMON “HARRISBURGS” (AKA BRUSSELS SPROUTS) …
From thefeedfeed.com
PERFECT ROASTED BRUSSEL SPROUTS - IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
ROASTED BRUSSELS SPROUTS WITH CINNAMON-BUTTER …
From cooking.nytimes.com
THE BEST BRUSSELS SPROUTS OF YOUR LIFE - ERREN'S KITCHEN
From errenskitchen.com
6 BEST BRUSSELS SPROUT RECIPES - JAMIE OLIVER
From jamieoliver.com
20 BEST BRUSSELS SPROUTS RECIPES OF ALL TIME - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED CINNAMON HARRISBURGS AKA BRUSSELS SPROUTS RECIPES
From menuofrecipes.com
ROASTED CINNAMON "HARRISBURGS" (BRUSSELS SPROUTS)
From punchfork.com
HOW TO MAKE PERFECT OVEN-ROASTED BRUSSELS SPROUTS
From masterclass.com
ROASTED BRUSSEL SPROUTS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | BON APPéTIT
From bonappetit.com
ROASTED BRUSSELS SPROUTS RECIPE - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love