How To Cook Brussels Sprouts Recipes

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BASIC BRUSSELS SPROUTS



Basic Brussels Sprouts image

Provided by Alton Brown

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt

Steps:

  • Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the larger Brussels sprouts into quarters; halve the smaller ones.
  • Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

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

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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 AND CARROTS



Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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.

HOW TO COOK BRUSSELS SPROUTS



How to cook Brussels sprouts image

Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.

Provided by Lulu Grimes

Categories     Side dish

Time 15m

Number Of Ingredients 2

750g Brussels sprouts , trimmed, any large ones halved or quartered
Knob of unsalted butter (optional)

Steps:

  • Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
  • Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
  • Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Provided by Mark Bittman

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams

PAN-ROASTED BRUSSELS SPROUTS



Pan-Roasted Brussels Sprouts image

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

2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½ lemon, juiced

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

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

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

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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 BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.

Provided by Whats Cooking

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs fresh Brussels sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
  • Toss all ingredients and place in a single layer on a baking dish.
  • Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
  • Serve hot or cold.

Nutrition Facts : Calories 165, Fat 10.7, SaturatedFat 1.5, Sodium 333.8, Carbohydrate 15.8, Fiber 6.6, Sugar 3.8, Protein 5.9

HOW TO COOK BRUSSELS SPROUTS



How to Cook Brussels Sprouts image

Alison Roman shows you five easy ways to prepare the once-maligned vegetable.

Provided by Alison Roman

Number Of Ingredients 0

Steps:

  • Your journey to delicious brussels sprouts dishes begins with the buds themselves. They can stay fresh in the refrigerator for up to a week and a half, so they are good candidates for keeping on hand.Brussels sprouts, along with kale, cauliflower and broccoli, are members of the Brassica family. They grow as tiny cabbagelike buds on a large inedible stalk. When buying brussels sprouts, look for tightly closed, green leaves; any signs of yellowing mean they are most likely past their prime. They should give off an earthy, almost herbaceous aroma. The buds shouldn't smell cabbage-y.They grow larger as the season progresses, appearing small and delicate at the beginning of fall, but one size generally fits all. Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu).If you're charmed by the ones on the stalk at the farmers' market (a true oddity if you've never seen them), know that their yield may be smaller than you hoped for, and plan accordingly.To clean them, trim the ends and rinse in a large bowl of cold water. Brussels sprouts aren't an especially dirty vegetable, but any dust or sediment should float to the bottom. Transfer to a colander and pat dry before storing them in a resealable bag. Store them in the crisper or vegetable drawer of the refrigerator, where they can stay fresh for up to a week and a half.
  • While we don't frequently see brussels sprouts prepared raw, their peppery leaves can give kale a run for its money.Raw brussels sprouts leaves can be a little tough, so it's best to soften them before turning them into a salad. This can be done two ways: massaging the leaves with a bit of salt to help them break down, or thinly slicing them for more of a shredded slaw.For the massaging technique, you'll be using the sprouts' whole leaves. The darker green ones are easily separated by trimming the core and letting them fall away. This is no doubt time-consuming, but it's worth it for those adorable little leaves.Trim the stem off the sprouts and halve them lengthwise. The leaves should start to fall away naturally. Once they become stubborn, trim the stem further. (The closer you get to the core, the tighter the leaves become, and the more annoying they are to remove.) Eventually, you'll have a tiny, pale yellow core, which may not be ideal for salads, but are great roasted or pickled for your next Bloody Mary bar.You can also thinly slice the entire sprout, which will result in more of a slaw but is still delicious and decidedly less labor intensive. To prevent the sprouts from rolling around the cutting board, halve them lengthwise and lay them cut side down before thinly slicing.Raw brussels sprouts love a dressing with fatty and assertive flavors. Choose ingredients that deliver both, like anchovies, grated cheeses and finely chopped nuts. Lots of olive oil is a must.To make sure the leaves are softened and properly seasoned, give them a good massage before adding anything else. For balance, include something sweet (crisp apples, ripe pears or dried fruit) and something fresh (shaved raw fennel, lemon juice and plenty of fresh herbs). The salad pictured above combines brussels sprouts leaves, apple, fennel, walnuts and some garlic, before finishing them off with fresh flavors from mint and parsley.
  • Not to play favorites, but roasting brussels sprouts may be the best and most delicious way to prepare them. When they are exposed to a furiously high heat, they caramelize, soften just enough and become impossibly crispy. Halve brussels sprouts (or quarter them, if they are especially large), making sure to hold on to any leaves that fall away (these get the crispiest) and toss with plenty of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet, making use of every inch. Brussels sprouts contain a good bit of water, and if they're too crowded on the tray, they'll steam instead of brown. Roast at 450 degrees, tossing every 10 minutes or so, until the outer leaves have begun to almost char, and the innermost part of the sprout is just tender, 25 to 30 minutes.While they caramelize well on their own, tossing the sprouts with a tablespoon or two of maple syrup, honey or light brown sugar will give them a boost. And who doesn't love a little salty and sweet in their roasted vegetables?You could eat these right off the tray as soon as they're cool enough to pick up, but a little patience goes far. They are excellent with an aggressively flavored relish or vinaigrette. Their dark, caramelized bits play best with lots of lemon or lime, something salty like fish sauce or soy sauce and a bit of fresh scallion or shallot to keep the sweetness in check.Try roasting them, like we did above, with some honey and spicy harissa, maybe topped with some lemon relish with shallot and parsley.
  • Think of sautéing your brussels sprouts as the gateway preparation, the method that will get you hooked. That's because brussels sprouts get along particularly well with the smoky flavor of cured pork, and while using meat here isn't required, you won't want to turn back once you've tried it. Having a large enough skillet is essential, so the sprouts have a chance to brown on one side before steaming and turning to mush.To properly sauté brussels sprouts, you'll need a fair amount of fat in the skillet. While bacon is a classic pairing, take this opportunity to use any sort of flavorful fat you like: sausage, fresh or dried chorizo, duck fat or even schmaltz. (If you're a vegetarian, olive oil works, too.)If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two.Finish these deeply savory sprouts with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint.For instance, you could caramelize them in sausage drippings, as in the photo above, and finish them with pickled onions and fresh parsley.
  • For years, cooks steamed brussels sprouts, sometimes to an army-green death. This is probably what gave them their bad reputation. But what if this simple method was a way to preserve their beautiful bright color, cook them until tender without waterlogging, and bring out their natural sweetness? It can be done.To start, slice brussels sprouts in half lengthwise. Fill a large pot (the wider, the better: A larger surface area will help the sprouts steam more evenly) with 2 inches of water and place a metal steamer basket on top. Bring the water to a simmer, add the brussels sprouts to the basket, season with salt and pepper and cover. Steam until the brussels sprouts are bright green and just cooked through, 8 to 10 minutes. Remove the lid from pot and let them cool slightly before removing.Properly steamed brussels sprouts are a great blank canvas for just about anything, be it vinaigrettes or a garlicky romesco. But nothing beats a generous pat of butter, lots of salt and plenty of cracked pepper. Should the spirit move you, anything stirred into the butter beforehand is a welcome addition (think finely grated Parmesan, chopped herbs, chile flakes, ground spices).
  • The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Instead of melting into the cream like potatoes or cauliflower, they hold their own, letting the cream coat them while it reduces to a thick, caramelized golden brown sauce. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.Before getting doused in cream, brussels sprouts need a head start, which is to say they should be parcooked. Rather than blanching (which can leave them waterlogged) or steaming (which requires another set of cooking tools), roasting them in whatever vessel you plan on making your gratin in will do the trick.Roast them (along with some alliums, like quartered shallots, halved pearl onions or sliced garlic) at a high temperature (450 degrees) just until they're nearly done, 12 to 15 minutes. You're looking for al dente, since they will finish cooking in the cream. They'll look bright green and should still have a bit of bite left in them.Next, pour cream over top and sprinkle with a good, melty cheese (Gruyère, fontina or white Cheddar are great here). Return the dish to the oven and continue to cook until the sprouts are tender, the cream has thickened and the cheese has melted, another 12 to 15 minutes. Sprinkle with some bread crumbs tossed with olive oil or butter. Bake just until the sprouts are toasted and golden brown, about 5 minutes.The best thing about a gratin is that it doesn't need any finishing touches - no pinches of chile flake, no chopping of herbs. Just let it cool slightly before serving.Gruyère and shallots drive the flavors in the version above, which is finished with crispy bread crumbs.

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.

Provided by Alison Roman

Categories     dinner, easy, quick, weekday, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound brussels sprouts, trimmed and halved
3 to 4 tablespoons fat (olive oil, schmaltz, duck fat or the fat rendered from 8 ounces of bacon, sausage or chorizo)
A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles
Lemon juice, vinegar, pickled onions or shallots
Salt and pepper to taste
Chopped fresh herbs like parsley, cilantro or mint (optional)

Steps:

  • If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
  • Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
  • Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
  • Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

TRULY DELICIOUS BRUSSELS SPROUTS



Truly Delicious Brussels Sprouts image

If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.

Provided by Chef John

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 10m

Yield 4

Number Of Ingredients 5

1 teaspoon butter
1 teaspoon olive oil
12 Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
  • Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g

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From mccormick.com


PERFECT ROASTED BRUSSELS SPROUTS RECIPE - COOKIE AND KATE
2021-10-20 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.
From cookieandkate.com


SMASHED BRUSSELS SPROUTS (CRISPY AND CARAMELIZED) | KITCHN
Arrange a rack in the middle of the oven and heat the oven to 450ºF. Bring a large pot of salted water to a boil over high heat. Trim 2 pounds medium Brussels sprouts. Line a rimmed baking sheet with a kitchen towel or paper towels. Add the Brussels sprouts to the boiling water and cook until fork tender, 8 to 10 minutes.
From thekitchn.com


HOW TO COOK BRUSSELS SPROUTS - SPEND WITH PENNIES
2022-01-26 Trim a small sliver off of the stem of the sprout with a pairing knife and remove any outer leaves that are discolored. Give the Brussels a good rinse and drain well. Small brussels sprouts can be left whole. After trimming off the bottom, cut a small “ X ” in the bottom of each sprout. This helps the core cook through evenly and quickly.
From spendwithpennies.com


HOW TO COOK BRUSSEL SPROUTS AND BACON? - VERYMEATY
Bacon / By The VeryMeaty Team. In a large pan, cook bacon until crispy over medium-high heat. Place on a paper towel-lined platter and coarsely chop. Melt butter in the same pan as the bacon fat over high heat. Add the onions and Brussels Sprouts and simmer, turning periodically, for 8 to 10 minutes, or until the sprouts are golden brown.
From verymeaty.com


RECIPE FOR SPROUTS - THERESCIPES.INFO
How to Cook Brussels Sprouts 4 Ways | Taste of Home new www.tasteofhome.com. Cut an "X" in the core of each Brussels sprout. Place sprouts in a steamer basket over gently simmering water. Cover and cook until just crisp-tender, 6-7 minutes. Test Kitchen tip: Grilled Brussels sprouts need to be parcooked first.
From therecipes.info


ROASTED BRUSSELS SPROUTS RECIPE - LOVE AND LEMONS
2018-11-15 Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or …
From loveandlemons.com


16 BEST BRUSSELS SPROUT RECIPES - IZZYCOOKING
2022-05-19 Bacon and Brussels sprouts pair exceptionally well. Serve these tasty bacon wrapped Brussels sprouts as appetizers the next time you’re hosting a get-together! Air Fryer Brussels Sprouts. Cook up perfectly crisp Brussels sprouts in your air fryer! Season them with salt, pepper, and garlic and they’re ready to eat in just 12 minutes. You ...
From izzycooking.com


SAUTED BRUSSELS SPROUTS BEST RECIPES
Also, the simplicity of these Brussels sprouts would easily complement a more flavorful chicken dish, such as slow-cooked oven-baked BBQ chicken or hoisin glazed chicken breasts . Gather the ingredients. Heat a large skillet over medium-high heat and add the olive oil. Add the onions and sauté for 3 minutes until tender.
From findrecipes.info


30 BEST BRUSSELS SPROUTS RECIPES - HOW TO COOK BRUSSELS …
2021-11-05 Ultimate Winter Salad. Shredded Brussels sprouts and kale make a hearty base for this seasonal salad. Then, load it up with other fun mix-ins like apples, nuts, and roasted squash. Get the recipe. 3 of 31. Maple Bacon Brussels Sprouts. This 35-minute dish has three flavors you'll love: sweet, salty, and smoky.
From thepioneerwoman.com


HOW TO BUY, STORE, AND COOK BRUSSELS SPROUTS | MYRECIPES
2021-09-09 Toss with a generous amount of olive oil, season with salt and pepper, and cook at 450 degrees. After tossing every 10 minutes or so, you should have a charred, tender, and delicious dish after 25 to 30 minutes. Honey adds a touch of sweetness to this oven-roasted Brussels sprouts recipe, or try adding pecans and bacon in this hearty iteration .
From myrecipes.com


ROASTED BRUSSELS SPROUTS | CRISPY, CARAMELIZED, AND DELICIOUS!
Instructions. 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.
From wellplated.com


BEST-EVER BRUSSELS SPROUTS | JAMIE OLIVER SPROUTS RECIPES
Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry. 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy ...
From jamieoliver.com


17 OF THE BEST BRUSSEL SPROUTS RECIPES | REAL SIMPLE
2019-12-11 Here, you'll combine farro with crispy Brussels sprouts, sweet-and-sour pomegranate seeds, and ricotta salata. If you're not a fan of farro, no worries: go ahead and swap the base with brown rice, quinoa, barley, or another nutty grain that suits you. Get the recipe: Farro and Brussels Sprouts Salad. 5 of 17.
From realsimple.com


HOW TO MAKE DAMN GOOD OVEN ROASTED BRUSSELS SPROUTS
2021-12-02 Preheat oven to 400º. Wash and dry the Brussels sprouts, then remove the root ends and any rough or unusable outer leaves from brussel sprouts. Cut each sprout in half. Toss sprouts with lemon juice, garlic, and red onion in a large mixing dish. Then toss sprouts with olive oil and salt until evenly coated.
From thisismeldrake.com


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