Roasted Brussel Sprouts With Italian Xo Sauce Recipes

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

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.

Steps:

• Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
• Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

Steps:

• Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

Steps:

• Place the dried scallops and shrimp in separate medium heatproof bowls. Add enough of the boiling water to each bowl to cover the seafood by at least 1 inch. Let sit until softened, about 2 hours.
• Drain the scallops and shrimp separately, reserving the soaking liquid. Place the scallops in a food processor and pulse until shredded into fine strands, 6 to 8 times; scrape out and transfer to a bowl. Next, finely chop the shrimp in the food processor, about 12 pulses; transfer to a separate bowl. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying.
• Wipe out the food processor bowl and add the shallots, garlic, ginger and Thai chiles; pulse until very finely chopped, but not a paste, about 8 pulses, scraping down the bowl as needed; set aside.
• Mix 1 cup of the reserved soaking liquid with the Shaoxing wine, oyster sauce, soy sauce, brown sugar and chile powder in a measuring cup or bowl; set aside.
• Heat the oil in a large wok, Dutch oven or high-sided pot over medium-high heat. When the oil is hot (dip a wooden handle or chopstick and the oil should start bubbling around it right away), reduce the heat to medium then carefully add the scallops a handful at a time at first to make sure the oil doesn't pop or splatter. Stir frequently, scraping the bottom occasionally, until golden brown, about 4 minutes. (The oil will get very foamy and bubble up from time to time, especially when you first add an ingredient, since a lot of moisture is cooking off.) Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes.
• Let cool completely. Transfer to a heatproof airtight container and store in the refrigerator for up to 1 month.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Steps:

• Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat., Arrange sprouts in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally.

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.

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.