Roasted Brussels Sprouts And Prosciutto Poppers Recipes

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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



Roasted Brussels Sprouts image

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

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

ROASTED BRUSSELS SPROUTS AND PROSCIUTTO POPPERS

These are amazing little appetizers. I make them for tailgating, cocktail parties, or sometimes just as a snack for my daughter and her friends for a sleepover. They are yummy!

Provided by RainbowJewels

Categories     Roasted Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6



Roasted Brussels Sprouts and Prosciutto Poppers image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.
  • Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.
  • Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes. Remove from heat.
  • Allow Brussels sprouts to rest for 5 minutes. Thread a Brussels sprout half on a toothpick, followed by a few chunks of prosciutto and another sprout half. Repeat with remaining sprouts and prosciutto.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.2 g, Cholesterol 12.5 mg, Fat 8 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 328.6 mg, Sugar 1.2 g

1 pound Brussels sprouts, halved
2 tablespoons extra-virgin olive oil
coarse sea salt to taste
ground black pepper to taste
¼ pound thinly sliced prosciutto, cut into chunks
toothpicks

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



Roasted Brussels Sprouts image

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

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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