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
PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
BAKED BRUSSELS SPROUTS
A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!
Provided by britishcolumbiagirl
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
- Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 15.6 g, Cholesterol 49.1 mg, Fat 21.9 g, Fiber 6.1 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 624.1 mg, Sugar 3.8 g
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
PERFECT ROASTED BRUSSELS SPROUTS
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You'll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 side serving, Calories 133 calories, Sugar 3.7 g, Sodium 175 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 0 mg
ROASTED BRUSSELS SPROUTS
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g
ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
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
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
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
ROASTED FROZEN BRUSSELS SPROUTS
How to make easy roasted frozen Brussels sprouts that are CRISPY outside and tender inside. No need to cut or defrost! The ultimate EASY, healthy side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.
- Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.
- Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!
Nutrition Facts : ServingSize 1 (of 4), Calories 108 kcal, Carbohydrate 7 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Fiber 3 g, Sugar 2 g
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
ROASTED POTATOES & BRUSSELS SPROUTS
Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.
Provided by Jasmine Smith
Categories Healthy Roasted Potato Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.
Nutrition Facts : Calories 106 calories, Carbohydrate 13 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 318 mg, Sugar 2 g
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ROASTED BRUSSELS SPROUTS RECIPE - HEALTHY RECIPES BLOG
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- Rinse the Brussels sprouts and dry them well. Remove the outer leaves as needed, cut off the stems, and cut each sprout in half.
- In a 9 X 13-inch baking dish, mix the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Roast them for 15 minutes.
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5/5 (28)Total Time 40 minsCategory RecipesCalories 104 per serving
- Place Brussels sprouts, olive oil, salt, and pepper into a large Ziploc bag. Seal the bag and start shaking until the Brussels sprouts are well-coated.
- Transfer the Brussels sprouts onto a baking sheet and place it in the center rack of the oven. To ensure the brussels sprouts caramelize, make sure the cut-side (flat-side) is facing down. Also, don't overcrowd the baking pan. Leave a little space in between so they're not touching.
- Roast the Brussels sprouts for 20 to 30 minutes, until the outer leaves are lightly charred. They should be crisp on the outside and tender in the center. Cooking time can vary based on your oven and the size of your sprouts.
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- Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper.
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- Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray. Place Brussels sprouts and water in a microwaveable bowl. Cover and microwave on High until tender-crisp, 5 to 7 minutes, depending on the size of your sprouts. Drain well. Transfer to the prepared baking dish.
- Meanwhile, combine garlic, thyme sprigs and 2 tablespoons oil in a medium saucepan; cook, undisturbed, over medium heat, until the mixture sizzles, 45 seconds to 1 minute. Add flour and stir to combine; cook, stirring constantly, for 1 minute. Gradually whisk in milk and bring to a simmer, whisking occasionally. Simmer, whisking often, until thickened, about 2 minutes. Remove from heat; remove and discard thyme sprigs. Stir in salt, pepper and ½ cup cheese. Pour the sauce over the Brussels sprouts in the baking dish. Sprinkle evenly with remaining ½ cup cheese.
- Toss panko with the remaining 1 ½ teaspoons oil in a small bowl. Sprinkle evenly over the mixture in the baking dish. Bake until golden brown and bubbly, 20 to 25 minutes. Garnish with thyme leaves, if desired, and serve immediately.
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