ROASTED BRUSSELS SPROUTS
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the larger Brussels sprouts into quarters; halve the smaller ones.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.
AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS
Recipe video above. With a crispy parmesan garlic crust and extra crunch from breadrumbs, these may well be the BEST brussels sprouts you ever have in your life!!! And they're SO EASY.
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C/400°F.
- Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
- Place in a bowl, pour over oil and toss gently.
- Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
- Toss to coat, then spread out on tray cut face down.
- Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
- Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
Nutrition Facts : Calories 116 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY BRUSSELS-SPROUT RöSTI
This savory, vegetable pancake is made with starchy russet potatoes and earthy Brussels sprouts. For an elegant (and gluten-free!) starter, cut it into wedges and serve with a dollop of Greek yogurt, fish roe, and fresh herbs. Or, if you're feeling more casual, simply top it with a fried egg and dig in for brunch-or dinner.
Provided by Shira Bocar
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Using a clean kitchen towel, squeeze excess moisture from potatoes. In a bowl, toss potatoes and sprouts with 1 teaspoon salt and 1/4 teaspoon pepper.
- In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons oil over medium. Add potato mixture and spread evenly; flatten gently with a spatula and cook until bottom is golden, 10 minutes. Remove from heat. Run a spatula around edges to loosen; invert rösti onto a plate.
- Slide back into skillet, cooked-side up; drizzle remaining 1 tablespoon oil around edges of skillet. Bake until cooked through and crisp, 20 to 25 minutes. Cut into wedges; serve.
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
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