Ina Garten Roasted Brussel Sprouts Recipes
ROASTED BRUSSELS SPROUTS
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
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
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
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
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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Servings 6Total Time 35 mins
- 1. Preheat oven to 400°F. 2. Cut off the ends of the brussel sprouts and peel off any yellow outer leaves.
- Transfer to a baking sheet. Roast for 35 to 40 minutes, until crisp outside and tender inside, shaking the pan from time to time to brown sprouts evenly.
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