Tuscan Roasted Brussel Sprouts Recipes

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:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
• Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
• Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

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:

• Heat oven to 400°F.
• Toss Brussels sprouts with 1/3 cup dressing; spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 35 to 40 min. or until sprouts are tender and lightly browned, stirring frequently.
• Drizzle with remaining dressing before serving.

Steps:

• For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil).
• For the Brussels sprouts: Preheat the oven to 450 degrees F.
• Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes.
• Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
• Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
• Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.