CHEESY GARLIC BRUSSELS SPROUTS
Cheesy Garlic Brussels Sprouts with melted mozzarella or provolone cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non sprouts fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.
Provided by Karina
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
- Heat oil in pan over medium-high heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 6-8 minutes).
- Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about 30 seconds), stirring through the sprouts.
- Transfer sprouts to the prepared baking sheet in a single layer. Bake for 8-10 minutes, or until just fork tender.
- Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
- Adjust salt and pepper, if needed. Serve immediately.
Nutrition Facts : Calories 365 kcal, Carbohydrate 17 g, Protein 18 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 49 mg, Sodium 613 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
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
ROASTED BRUSSELS SPROUTS
Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic 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 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be 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. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 135 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 7 g, Sugar 4 g
ROASTED GARLIC BRUSSELS SPROUTS
Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Number Of Ingredients 0
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.
BRUSSELS SPROUTS WITH GARLIC
These Brussels sprouts are special enough for company-I like to serve them for Thanksgiving dinner. If you can't find fresh sprouts, try using the frozen one. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each., In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat., Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 187mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
GARLICKY BRUSSELS SPROUTS SAUTE
Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.
Provided by Susie D
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
- Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
- Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
- Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
- Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.
GARLIC BRUSSELS SPROUTS
If you want a simple way to dress up a basic vegetable this is it! These brussels sprouts are easy and delicious.-Chris Tucker, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Place brussels sprouts and garlic in a small saucepan; add 1 in. of water. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until sprouts are crisp-tender; drain. Drizzle with butter. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.
ROASTED GARLIC & PARMESAN SPROUTS
Forget soggy Brussels sprouts! Spruce up a classic Christmas side with the help of a crispy, golden parmesan and breadcrumb topping
Provided by Cassie Best
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the sprouts into a bowl, drizzle over the melted butter, add the garlic and season. Toss the sprouts until they're well coated in the butter, then add the breadcrumbs and parmesan, and toss again.
- Tip the sprouts onto a baking tray, making sure they're well-spaced apart in a single layer. (If they're packed too closely they will steam instead of roasting.) Place as many as possible cut-side down for maximum crispiness. Press any excess crumbs onto the sprouts to help them stick.
- Roast for 25-30 mins until crisp and golden.
Nutrition Facts : Calories 164 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH GARLIC
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams
GARLICKY BRUSSELS SPROUTS (NEED I SAY MORE?)
These are very tasty, not your normal boiled yucky brusses sprouts. I made these once for Thanksgiving and now I make them all the time. The original recipe is from Vegetarian Times, but I've changed it a little.
Provided by snickels
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Ffter chopping ingredients, heat olive oil in skillet on med/med high.
- Sauté garlic and sprouts for a couple of minutes. (i know it seems like a lot of garlic but it mellows out when cooked, but you can use less if you like).
- Add apple cider vinegar and cook sprouts to desired level of doneness. (I like my veggies al dente).
- The apple cider vinegar really brings out the mustardy flavor of the brussels sprouts.
- Add salt and pepper to taste. (I love a lot of coarse ground black pepper in this).
- I also eat it hot or cold. I just love it, but watch out--there's a lot of fiber in this and it could give you a tummy ache if you eat too much.
Nutrition Facts : Calories 121.4, Fat 7.3, SaturatedFat 1.1, Sodium 25.1, Carbohydrate 12.5, Fiber 3, Sugar 2, Protein 3.6
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