Sprouts Roasted And Marinated Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts 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 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will 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. Season with additional salt and/or pepper to taste. Enjoy immediately.

SPROUTS ROASTED AND MARINATED

Steps:

• 1. Preheat oven to 425^. Cook sprouts in water in a saucepan, just until al dente. Drain well, pat dry and cut in half lengthwise.
• 2. Combine sprouts 3 Tablespoons of the olive oil and sprinkle with salt and pepper. Spread on a sprayed cookie sheet. Roast 15-20 minutes until tender and not too dry. Remove from oven and set aside.
• 3. In a large skillet sauté the shallot,and garlic and remaining olive oil over medium-high heat, until tender. Add balsamic vinegar(or Italian dressing) and cook and stir for about 3 minutes. Stir in remaining ingredients and heat through. Put sprouts in a bowl and pour this mixture over sprouts. Eat while warm or chill several hours and serve chilled. About 13 calories per whole sprout.

EASY MARINATED BRUSSELS SPROUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
• Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

MARINATED BRUSSELS SPROUTS AND MUSHROOMS

Steps:

• Trim and wash sprouts and then steam or blanch them until just barely tender.
• Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
• Place them in a bowl.
• Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
• Bring remaining ingredients to a boil in a saucepan*.
• Pour over sprouts and mushrooms.
• Once the marinade has slightly cooled, refrigerate for at least 2 hours.
• Remove from the fridge 30 minutes before serving to take off the chill.
• *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.