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
OVEN ROASTED FROZEN BRUSSELS SPROUTS RECIPE
See how to roast frozen Brussels sprouts so they're browned & delicious! This oven roasted frozen Brussels sprouts recipe is EASY, with 5 minutes prep time.
Provided by Maya Krampf
Categories Side Dish
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with foil (unless using a very good non-stick pan) and grease well.
- Place the frozen brussels sprouts into a large bowl. Pour 3 tbsp of oil over them and stir to coat. Season with 1/4 each of sea salt and black pepper.
- Spread out the sprouts on the pan in a single layer. Roast in the oven for about 10 minutes, until sprouts are no longer rock hard.
- Cut the brussels sprouts in half. Toss with one more tablespoon oil and another 1/4 tsp sea salt, to taste.
- Arrange sprouts in a single layer on the pan again. Roast in the oven for about 15 minutes.
- Place under the broiler on the top rack for 3 to 4 minutes to brown. Flip the sprouts and broil for another 1 to 2 minutes.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, Sodium 166 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
OVEN ROASTED BRUSSELS SPROUTS
Make and share this Oven Roasted Brussels Sprouts recipe from Food.com.
Provided by BaconTastesGood
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
- Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
- NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
- Of course, adjust the salt and olive oil to taste.
Nutrition Facts : Calories 110.6, Fat 9.3, SaturatedFat 1.3, Sodium 395.3, Carbohydrate 6, Fiber 2.9, Protein 2.9
ROASTED FROZEN BRUSSEL SPROUTS
Learn how to make roasted frozen brussels sprouts taste delicious! This simple side dish with crispy parmesan cheese edges will be a favorite addition to dinnertime. The best way to cook frozen brussel sprouts!
Provided by Joy Shull
Categories Main Dish
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees
- Toss the brussels sprouts in a bowl with the olive oil, pepper, salt, garlic powder, and onion powder until coated
- Place brussel sprouts on a nonstick baking sheet, and spread out into an even layer
- Roast at 400 degrees for 10 minutes
- At this point the brussels should be soft enough to cut through
- Remove from oven and cut each brussel sprout in half and place back on the baking sheet
- Sprinkle the top of the halved brussels sprouts with the fresh grated parmesan cheese
- Roast for 15 minutes, then stir
- Roast the brussels sprouts an additional 15 minutes, then stir
- Roast for up to 10 more minutes, checking closely, until the cheese begins to brown and form crispy edges on the brussels sprouts
Nutrition Facts : Calories 218 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 678 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HOW TO ROAST FROZEN BRUSSEL SPROUTS
How to Roast Frozen Brussel Sprouts. Brussels sprouts are a convenient and healthy vegetable. Many people have a negative association with them, since Brussels sprouts can be bland when only boiled or steamed. Roast the sprouts in the oven...
Provided by wikiHow
Categories Cruciferous Vegetables
Number Of Ingredients 3
Steps:
- Preheat the oven. Set the oven to 400 °F (204 °C), and let it heat up while you prepare the sprouts for roasting.
- Drizzle olive oil over your baking sheet. Even before you pull your Brussels sprouts out of the freezer, you can begin heating up an oiled baking sheet. Pour a thin drizzle of olive oil over the surface of a large baking sheet, and put it in the oven to warm up as the oven heats. A pre-heated baking sheet-with pre-heated olive oil-will help your sprouts cook more rapidly once you stick them in the oven.
- Pour your frozen Brussels sprouts into a mixing bowl. Pull your sprouts out of the freezer and open the bag. Also pull out large mixing bowl. Pour the Brussels sprouts into the bowl. You may need to use a pair of household scissors to cut open the bag of sprouts if it won't tear open.
- Pour olive oil over the sprouts. In order for frozen vegetables to roast properly, they need to be well-oiled. Pour a generous 1⁄4 cup (59 mL) or 1⁄2 cup (120 mL) over the Brussels sprouts.
- Add salt to the oiled sprouts. Once the sprouts have olive oil on them, sprinkle 1-3 teaspoons (4.9-14.8 mL) of salt over them. The amount of salt can vary based on how strong you want the taste of salt to be on the finished sprouts. Any type of salt is fine; you can suit your preference. Common types of salt used include kosher salt or coarse sea salt.
- Toss the sprouts with the oil and salt. Use your hands to toss and roll the Brussels sprouts in the olive oil and salt mixture. Make sure that the salt doesn't stick together in clumps, but is evenly spread over the sprouts. Each of the frozen sprouts should be evenly coated with olive oil and salt.
ROASTED FROZEN BRUSSELS SPROUTS
How to make easy roasted frozen Brussels sprouts that are CRISPY outside and tender inside. No need to cut or defrost! The ultimate EASY, healthy side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.
- Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.
- Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!
Nutrition Facts : ServingSize 1 (of 4), Calories 108 kcal, Carbohydrate 7 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Fiber 3 g, Sugar 2 g
ROASTED BRUSSEL SPROUTS
It is not only possible to roast frozen brussels sprouts, it is easy using these instructions. This simple recipe makes crispy and tender brussels sprouts, perfect for any occasion.
Provided by Tara Ziegmont
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350ºF.
- Spread the brussels sprouts across a baking sheet in a single layer. Drizzle them with olive oil and toss to coat.
- Roast the brussels sprouts for 30 minutes at 350ºF.
- If you weren't able to buy halved brussel sprouts, you can cut them in half at this point. Be very careful because they will be very hot.
- Turn the oven up to 425ºF for an additional 10-15 minutes.
Nutrition Facts : Calories 80 kcal, Carbohydrate 10 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
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- Prepare the brussels sprouts: Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.
- Combine the ingredients: In a bowl and mix brussels sprouts together with the olive oil, garlic powder, salt, and pepper.
- Bake the brussels sprouts: Transfer to a baking sheet and sprinkle with Parmesan cheese. Bake for 15-20 minutes. Sprinkle with more Parmesan cheese if preferred and serve warm.
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- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Spread the frozen brussels sprouts (keep them whole, no need to thaw) in a single layer on the sheet. Toss with 1 tbsp of the olive oil and season with salt and pepper to taste. Leave room between the sprouts to allow excess moisture to steam off. Roast for 20 minutes.
- Remove the sprouts from the oven and carefully transfer them to a cutting board. Slice in half lengthwise and transfer them back to the baking sheet. Toss in 1 tbsp of olive oil and 2 tbsp of the balsamic vinegar. Arrange the sprouts cut side down. Roast for 10 to 15 more minutes until crispy.
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5/5 (28)Total Time 40 minsCategory RecipesCalories 104 per serving
- Place Brussels sprouts, olive oil, salt, and pepper into a large Ziploc bag. Seal the bag and start shaking until the Brussels sprouts are well-coated.
- Transfer the Brussels sprouts onto a baking sheet and place it in the center rack of the oven. To ensure the brussels sprouts caramelize, make sure the cut-side (flat-side) is facing down. Also, don't overcrowd the baking pan. Leave a little space in between so they're not touching.
- Roast the Brussels sprouts for 20 to 30 minutes, until the outer leaves are lightly charred. They should be crisp on the outside and tender in the center. Cooking time can vary based on your oven and the size of your sprouts.
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- Once the oven is up to temp, add the olive oil to the pan and put it back in the oven for 2 minutes. (if using parchment, I often put the olive oil in a small oven-safe dish on the baking sheet)
- Add the brussel sprouts to the hot pan and bake for 12 minutes. Stir and bake an additional 7-10 minutes depending on how crispy you like it.
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- Once the brussels sprouts have cooked, drain any excess liquid from the bag and transfer the sprouts to a cutting board. After they've briefly cooled, use a knife to slice them in half.
- Heat a large skillet over high heat with nonstick cooking spray. It’s important you let your pan get completely hot first. (Flick a bit of water from your fingertips into the pan. If the pan sizzles, it’s good to go.)
- Add the brussels sprouts to the hot pan. Do your best to place most of the sprouts cut side down in the pan. (Unlike my photo example.)
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