Rosemary Bacon Brussels Sprouts New Potatoes Recipes
AIR-FRYER GARLIC-ROSEMARY BRUSSELS SPROUTS
This air fryer Brussels sprouts recipe is my go-to Thanksgiving side dish-healthy, easy and very quick to make. I usually season my turkey with fresh rosemary, then use leftover herbs for this standout. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Toss Brussels sprouts with 2 tablespoons oil mixture. Place Brussels sprouts on tray in air-fryer basket; cook 4-5 minutes. Stir sprouts. Cook until sprouts are lightly browned and near desired tenderness, about 8 minutes longer, stirring halfway through cooking time., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Continue cooking until crumbs are browned and sprouts are tender, 3-5 minutes. Serve immediately.
Nutrition Facts : Calories 164 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
GARLIC-ROSEMARY BRUSSELS SPROUTS
This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
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- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a large baking tray with olive oil.
- Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve the sprouts. Peel the potatoes, halve them and cut the halves across into smaller wedges.
- Place all the vegetables on the baking tray. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices. Rub well with your hands until all the vegetables are coated.
- Bake for about 30 minutes or until the potatoes are golden and tender and the Brussels sprouts roasted and lightly charred.
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