Spiced Lemony Brussels Sprouts Recipes
SPICY ROASTED GARLIC BRUSSELS SPROUTS
Super Easy Spicy Roasted Garlic Brussels Sprouts. Perfect side dish to compliment any meal. Takes less than 30 minutes to make!
Provided by Kelley Simmons
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Add Brussels sprouts and garlic cloves to a baking sheet.
- Drizzle with olive oil.
- Season with red pepper flakes, cayenne, pepper and salt. Toss to combine.
- Place in the oven and cook for 20-25 minutes until tender and caramelized. Toss once or twice throughout cooking.
- Take out of the oven and serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 9 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
SPICY BRUSSELS SPROUTS
A spicy brussels sprouts recipe.
Provided by robin8100
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
- Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 13.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 217.5 mg, Sugar 2.8 g
SPICY LEMON CHICKEN WITH BRUSSELS SPROUTS
Lemony chicken mixed with Brussels sprouts make an easy supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
- In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
- Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot. Serve over hot cooked rice. Garnish with lemon wedges.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
SPICED LEMONY BRUSSELS SPROUTS
This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between 2 rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.
Nutrition Facts : Calories 196 g, Fat 11 g, Fiber 8 g, Protein 7 g
LEMON-BUTTER BRUSSELS SPROUTS
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
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BRUSSELS SPROUTS, MANY WAYS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (3)Category Side DishServings 3-4Total Time 40 mins
- 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 30 to 40 minutes or until tender and golden brown around the edges.
ROASTED BRUSSELS SPROUTS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (104)Estimated Reading Time 6 minsServings 4
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
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CRISPY LEMON ROASTED BRUSSELS SPROUTS - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 93Estimated Reading Time 4 mins
- Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
- Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
- Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.
ROASTED BRUSSELS SPROUTS WITH SPICY SWEET BUFFALO GLAZE ...
From vegetarianventures.com
5/5 (1)Estimated Reading Time 3 mins
- Preheat oven to 450 degrees and line a baking sheet with parchment paper. In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt, and a turn of freshly ground black pepper. Transfer to prepared baking sheet and spread out into a single layer. Roast for 20 to 25 minutes, tossing halfway through, or until browned on most sides.
- Meanwhile, combine honey, buffalo sauce, and butter in a small saucepan and cook over medium heat, whisking constantly, until the butter has melted and the glaze has thickened slightly, about 3 minutes.
- When Brussels sprouts are done, transfer to a large mixing bowl and toss in the glaze until completely coated with the glaze. Taste and add more salt or pepper, if needed.
ROASTED BRUSSELS SPROUTS RECIPE (SWEET & SPICY) - IM-WORTHY
From im-worthy.com
Cuisine AmericanCategory DinnerServings 8Calories 45 per serving
- Slice the large pieces in half and leave the small pieces whole. They should all be a similar size. That way, they will cook evenly.
- Drizzle with grapeseed oil and sprinkle with sea salt and black pepper. Mix until well combined. Place them on a parchment-lined baking sheet cut side down in an even layer. That way, they will get caramelized and brown crispy edges as they bake. Mix in the loose leaves as well. They will turn nicely charred and crunchy.
SPICY BRUSSELS SPROUTS WITH FRIED CAPERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 25 minsServings 8Calories 133 per serving
- Bring a large pot of salted water to a boil. Add brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.
- Meanwhile, blot capers on a paper towel. Heat oil in a large frying pan over high heat. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.
- Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.
PAN-SEARED LEMON BRUSSELS SPROUTS RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
4/5 (2)Estimated Reading Time 3 minsServings 3
- Place halved Brussels sprouts in a medium sized bowl and toss gently with a small glug of extra virgin olive oil.
- Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, and place the sprouts cut side down in the pan in a single layer. Do not overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.
- Let the brussels sprouts cook for approximately 5 minutes, then turn them with tongs. They should be a deep golden brown and blackened with spots. If the sprouts are not golden, flip them back over, and move them to the hotter part of the skillet.
- Once most of the sprouts are nicely golden (should only take 1 to 2 minutes longer), add the butter, shallots, garlic and lemon zest to the skillet, tossing to combine. Cook for 1 1/2 minutes, then add the white wine. The skillet will sizzle! Cook until most of the liquid has evaporated (2 to 3 minutes more). Season to taste with salt and pepper.
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