Roasted Brussels Sprouts With Garlic And Onions Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Steps:

• Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans., In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway through.

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

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:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

Steps:

• Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
• Place Brussels sprouts in a baking dish coated with cooking spray.
• Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
• Heat remaining olive oil in a skillet over medium heat.
• Add sliced garlic and cook for about 3-4 minutes or until golden brown.
• Remove from heat and stir in fresh lemon juice if using.
• Add roasted sprouts to the garlic oil, and toss to combine.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line jellyroll pan with foil.
• In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
• Spread in single layer in pan.
• Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
• Remove from oven.
• Drizzle with vinegar; toss well.

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper and mix well; set aside.
• Place Brussels sprouts, chopped garlic, and fresh thyme leaves in a shallow baking dish. Evenly pour the reserved oil/vinegar mixture over top. Toss a little to evenly coat.
• Bake for 30 - 40 minutes (depending on the sides of your sprouts) or just until tender and the edges begin to brown.

Steps:

• Preheat oven to 350°F.
• Line a rimmed baking sheet with parchment or aluminum foil.
• In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
• Put brussel sprouts in bowl and toss to coat.
• Spread evenly on baking sheet in a single layer.
• Bake, uncovered, for 30 minutes, until tender.
• Place on a platter and squeeze lemon juice over to taste, if desired.
• Enjoy!