ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY
It's hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
- *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Nutrition Facts : Calories 116, Fat 7g, Carbohydrate 12g, Protein 4g, SaturatedFat 1g, Sugar 4g, Fiber 4g, Sodium 321mg
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
CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
SHEILA'S (TOLERABLE) BRUSSELS SPROUTS
I have 2 great recipes for brussels sprouts, both from the fabulous "Bridge" series of cookbooks. This is one of them. I have to take one or the other every (Canadian) Thanksgiving, when we go to my son's for dinner. Even people who don't like sprouts, like these....I hope you try them. Cooking and prep. times are approximate.
Provided by mabers
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim brussels sprouts.
- Cook (uncovered) until tender.
- Saute onion in butter until soft, but not brown.
- Stir in flour, salt, sugar and mustard.
- Add milk and cook slowly until thickened.
- Blend in sour cream.
- Add sprouts and heat through.
- Sprinkle with parsley.
Nutrition Facts : Calories 174.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 29.9, Sodium 267.7, Carbohydrate 12.6, Fiber 2.5, Sugar 4.2, Protein 4.2
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