ROASTED BRUSSELS' SPROUTS WITH HORSERADISH SAUCE RECIPE - (4.2/5)
Provided by es123
Number Of Ingredients 4
Steps:
- Preheat oven to 400-degrees. Trim ends of Brussels sprouts, and slice in half. On a cookie sheet, place sprouts, and sprinkle with extra virgin olive oil, kosher salt, and black pepper. Roast in 400 degree oven until fork tender, and the edges begin to caramelize and turn dark brown. Horseradish Sauce Ingredients 1 heaping dollop of sour cream 2 tablespoons of prepared horseradish sauce 4-6 pieces of very crisp bacon, crumbled What To Do Mix sauce together very well, then fold in the roasted Brussels sprouts. Serve immediately. Substitute fat free sour cream and turkey bacon to make a healthy low fat change to sauce
SIMPLE ROASTED BRUSSELS SPROUTS
Use this easy-to-follow recipe for perfect roasted brussels sprouts every time.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an oven to 425 degrees F. Pull off any loose or discolored leaves from the Brussels sprouts. Trim the stems and cut each sprout in half.
- Lightly toss with the oil in a large bowl and sprinkle with salt and pepper. Lay the sprouts out in a single layer on a baking sheet. Roast until tender and browned in spots, stirring about halfway through, 15 to 20 minutes depending on the size. Transfer to a serving platter.
ROASTED BRUSSELS SPROUTS
Steps:
- Preheat the oven to 425 degrees F.
- Combine the Brussels sprouts, olive oil, garlic powder, salt and cumin in a bowl, and toss well to coat. Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast until tender, about 12 minutes.
- Meanwhile, place a large saute pan over medium heat. Add the butter and cook until it is light golden brown and smells nutty and toasted, then add the almonds. Cook, stirring gently, to toast the almonds, 2 to 3 minutes. Stir in the lemon extract, red pepper flakes and the roasted Brussels sprouts and toss well to coat. Turn the heat off and stir in the grated pecorino, then transfer to a platter. Garnish with more cheese and serve.
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
BRUSSELS SPROUTS WITH BACON-HORSERADISH CREAM
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Steam the Brussels sprouts in a Dutch oven instead of a saucepan. EatingWell Newsletter, December 2008.
Provided by Manami
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
- Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
- Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
- Add the Brussels sprouts and toss to coat.
Nutrition Facts : Calories 99.4, Fat 5.1, SaturatedFat 2, Cholesterol 12.7, Sodium 315, Carbohydrate 9, Fiber 3, Sugar 2.1, Protein 6.2
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