ROASTED BRUSSELS SPROUTS AND GARLIC
These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic is roasted it becomes mellow and slightly sweet.
Provided by xtine
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
- Separate the garlic cloves and peel them.
- Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
- Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.
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.
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
ROASTED SLICED BRUSSELS SPROUTS WITH GARLIC
Just made a roast? This is Great to make while roasts are resting. Just have it prepped and ready to put into the hot oven. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. Have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. For vegetarians you can make a grain along side these because they have a good amount of protein. This also works great when you stir fry them!
Provided by Rita1652
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 F°.
- Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
- Cut vertically into thin slices.
- Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt.
- Drizzle with olive oil, toss the vegetables to coat them with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 20 minutes, or until the vegetables are lightly browned and tender, tossing once half way through roasting.
- Serve hot as a side dish.
OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC
This is a very easy and yummy way to eat Brussels sprouts.
Provided by Pam Heller Griffith
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
- Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
- Season with salt and pepper, stir in balsamic vinegar, and serve immediately.
Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g
ROASTED BRUSSELS SPROUTS WITH GARLIC
Steps:
- Heat the oven to 400 F / 200 C / Gas 6.
- Slice the ends off of the sprouts and remove loose, discolored, or damaged leaves from the outside. Cut each sprout in half lengthwise and put them in a large bowl.
- In a small saucepan over medium-low heat, heat the olive oil. Add the sliced garlic, lower the heat, and cook for about 4 to 5 minutes. Don't let the garlic brown or burn. It should be gently bubbling around the garlic pieces. Remove the garlic with a slotted spoon and discard.
- Pour the olive oil over the sprouts and sprinkle with the garlic powder , about 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss to coat the sprouts with the oil and seasonings.
- Arrange the sprouts in a single layer in a large rimmed baking pan , such as a half-sheet pan.
- Roast for about 20 minutes, shaking the pan a few times. Turn the sprouts and continue roasting for about 10 to 15 minutes, until they are tender and browned on the outside.
- Remove from the oven and transfer to a serving dish. Sprinkle with more kosher salt for serving, if desired.
Nutrition Facts : Calories 134 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 2 g, Fat 11 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
ROASTED BRUSSELS SPROUTS WITH GARLIC
Make and share this Roasted Brussels Sprouts With Garlic recipe from Food.com.
Provided by Tom Green
Categories Vegetable
Time 45m
Yield 4 , 4 serving(s)
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.
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