Ina Garten Roasted Brussel Sprouts Recipes

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ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

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 ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.

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

INA GARTEN'S ROASTED BRUSSELS SPROUTS RECIPE



Ina Garten's Roasted Brussels Sprouts Recipe image

If you like Ina Garten's simple roasted Brussels sprouts recipe, you're going to love the easy twist we put on our version!

Provided by Susan Olayinka,Mashed Staff

Categories     side

Time 25m

Number Of Ingredients 4

2 cups of Brussels sprouts
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
salt and pepper, to taste

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Wash the Brussels sprouts and pat dry with a paper towel.
  • Peel the outer layer of the Brussels sprouts to remove any old or discolored leaves.
  • Trim off the ends of the sprouts, slice them lengthways, and place them into a mixing bowl.
  • Add to the mixing bowl the extra-virgin olive oil, maple syrup, salt, and pepper.
  • Mix to coat evenly and place the Brussels sprouts onto a baking sheet.
  • Bake in the oven for 20 minutes.
  • Place the Brussels sprouts onto a serving dish and serve as a side dish.

Nutrition Facts : Calories 184 calories, Carbohydrate 15 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 14 g fat, Fiber 3 g fiber, Protein 3 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 260 mg, Sugar 8 g, TransFat 0 g

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

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