BRUSSELS SPROUTS CHIPS
Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals potato chips any day of the week.
Provided by Mayim Bialik
Yield Serves 4
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 350°F. Remove the leaves of the brussels sprouts. This is tedious work, but it can be done. You want as many leaves as possible, and you may need to keep cutting away the stem as you get deeper into the sprout.
- 2. Place the leaves on a baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned and crunchy, almost burnt, but not burnt.
SRIRACHA HONEY BRUSSELS SPROUTS
Healthy and full of flavor, sriracha honey Brussels sprouts are crispy and coated with a delicious sweet and spicy sauce. Perfect side dish for any meal! Top with a drizzle of sriracha sauce if desired.
Provided by Bites of Flavor
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
- Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
- Mix honey and Sriracha sauce together in a small bowl until combined.
- Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.9 g, Fat 7.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 1188.3 mg, Sugar 13.8 g
SPICY BRUSSELS SPROUTS WITH BACON
Roasted Brussels sprouts with bacon and a yummy, sweet and spicy sauce.
Provided by Amy R
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
- Add Brussels sprouts to the same skillet. Cook over medium-high heat for 1 to 2 minutes.
- Transfer skillet to the preheated oven. Bake until Brussels sprouts soften, about 20 minutes. Remove skillet carefully from the oven and stir in bacon. Continue baking until crispy, about 10 minutes more.
- Mix mustard, maple syrup, and sriracha sauce together in a small bowl. Pour over Brussels sprouts-bacon mixture; stir to combine. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 16.3 g, Cholesterol 14.3 mg, Fat 6.7 g, Fiber 4.1 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 593.2 mg, Sugar 8.3 g
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- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray (if doubling the recipe, place one rack in the upper third and one rack in the lower third and grease 2 baking sheets).
- Trim off a little of the stem end of the Brussels sprouts, then with a mandolin or a sharp knife, carefully cut them into thin slices length-wise from tip to stem. If a few leaves come loose, discard any brown ones, but keep the larger green ones for roasting. They’ll be extra crispy and delicious. Place the sliced Brussels sprouts in a large mixing bowl as you go.
- To the bowl, add the olive oil, garlic powder, salt, and black pepper. Toss to evenly coat the sprouts, adding a little oil if needed. You want them to be nicely coated so that they do not burn.
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