Roasted Brussels Sprouts Medley With Nori Strips Recipes

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

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

Ingredients

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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

ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS

Roasted Brussels Sprouts Medley With Nori Strips image

I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.

Provided by Chef Joey Z.

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups Brussels sprouts (trimmed and halved)
2 small red onions (cut into 8ths, about 1 1/2 cups)
1 medium sweet potato (cubed 1 1/2 cups)
3 small parsnips (sliced 1 1/2 cups)
1 1/2 cups whole baby carrots
10 garlic cloves (slightly crushed and peeled)
2 tablespoons olive oil
2 sheets nori (this is the seaweed you see wrapped around sushi)
1/3 cup hazelnuts (toasted and chopped..I used brazil nuts because I couldn't find hazelnuts)
1 tablespoon walnut oil (toasted if you can find it)

Steps:

Preheat oven to 400'F. Coat a baking sheet with cooking spray.
Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
Season with salt and pepper if you like.
Bon Appetit!

Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5

BRUSSELS SPROUTS MEDLEY

Brussels Sprouts Medley image

I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.

Provided by breezermom

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs fresh Brussels sprouts
3 cups water
2 chicken bouillon cubes
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery, sliced
1/3 cup butter or 1/3 cup margarine
3/4 cup cashews, dry roasted
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.

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