Unfried Chicken With Roasted Brussels Sprouts Recipe Epicuriouscom Recipes

ROAST BRUSSELS SPROUTS

Steps:

• Preheat oven to 400° F.
• Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
• Bake the brussel sprouts, cut side down, for 20 minutes.
• Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
• Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
• Serve.

UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS

Steps:

• Method
• To prepare the chicken: Preheat the oven to 400°F.
• In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
• In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
• Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
• Bake the chicken for 20 to 25 minutes or until just cooked through.
• Assembly
• Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
• To prepare the brussels sprouts: Preheat the oven to 400°F.
• Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.

ROASTED BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS

Steps:

• Roast brussels sprouts:
• Preheat oven to 450°F with rack in upper third.
• Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
• Make dressing:
• Stir together all dressing ingredients until sugar has dissolved.
• Make puffed rice while sprouts roast:
• Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
• Finish dish:
• Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.