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
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
EASY ROASTED BRUSSELS SPROUTS
Love the sweetness that comes out by roasting the Brussels sprouts. They go great with just about any main course dish!
Provided by Nourishing Greens
Categories Roasted Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
- Roast in the preheated oven until soft, 15 to 20 minutes.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 10.2 g, Fat 10.5 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 28.4 mg, Sugar 2.5 g
BRINED SKILLET-ROASTED BRUSSELS SPROUTS
Make and share this Brined Skillet-Roasted Brussels Sprouts recipe from Food.com.
Provided by tamibic
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl stir together water& kosher salt.
- Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.
- Pre-heat oven to 350 degrees.
- Drain sprouts; do not rinse.
- In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.
- Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.
- Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!
Nutrition Facts : Calories 123.2, Fat 9.7, SaturatedFat 1.4, Sodium 9558.4, Carbohydrate 8.3, Fiber 3.1, Sugar 2, Protein 3
ROASTED BRUSSELS SPROUTS WITH GARLIC
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams
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BRINED SKILLET-ROASTED BRUSSELS SPROUTS - BETTER HOMES
From bhg.com
5/5 (6)Total Time 1 hr 45 minsServings 6Calories 126 per serving
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve any large Brussels sprouts; set aside. For brine, in a very large bowl or deep container stir together the 8 cups cold water and 1/2 cup kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture, making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand at room temperature for 1 hour.
- Drain Brussels sprouts; do not rinse. In a 12-inch cast-iron skillet or shallow roasting pan toss Brussels sprouts with olive oil to coat. Roast Brussels sprouts, uncovered, in a 350 degree F for 25 to 30 minutes or until tender, stirring once halfway through roasting.
- Meanwhile, in a small skillet heat mustard seeds over medium-low heat about 5 minutes or until seeds are lightly toasted, shaking skillet occasionally. Remove seeds from skillet and crush seeds slightly. Add crushed seeds, the cracked black pepper, and, if desired, the 1/4 teaspoon kosher salt to cooked Brussels sprouts, tossing well. Serve immediately.
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From wellplated.com
4.7/5 (94)Calories 104 per servingCategory Side Dish
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
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- Oven-Roasted Brussels Sprouts. This roasted Brussels sprouts recipe comes with a fruity punch of flavor. Sliced apples and dried cranberries or cherries are added to offset the nutty green vegetable's flavor with sweetness.
- Everything Caramelized Brussels Sprouts with Bacon. Here's a fun way to utilize a jar of everything bagel seasonin g. Simply mix the seasoning with a bit of oil, maple syrup, and black pepper before tossing with the sprouts and turkey bacon.
- Pan-Roasted Brussels Sprouts. You can make roasted Brussels sprouts on the stove, too. Instead of frying in oil, a few tablespoons of butter and herbs are added to the pan to achieve an irresistible savory combo of flavors.
- Air-Fried Brussels Sprouts with Maple-Bourbon Glaze. Make your Brussels sprouts stand out with a glaze made of maple, bourbon, soy sauce, and dijon mustard.
- Brussels Sprouts Casserole with Pancetta and Asiago Cheese. Roasted Brussels sprouts in a rich and creamy cheese sauce? Yes, please! Our Test Kitchen snuck in some extra veggies (carrots) here to bulk up this fantastic potluck side.
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