CRISPY SMASHED BRUSSELS SPROUTS
Brussels sprouts get crispy and flavorful in the oven when they're "smashed" and seasoned with Parmesan cheese and everything bagel spice.
Provided by Carolyn Casner
Categories Healthy Brussels Sprouts Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Fill a large bowl with ice water.
- Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes.
- Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
- Transfer the sprouts to a clean dish towel and pat dry.
- Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
- Space the sprouts evenly on the pan then flatten them with the bottom of a mason jar or sturdy glass.
- Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, seasoning and lemon zest.
- Return to the oven and bake until the cheese has melted, about 5 minutes more.
Nutrition Facts : Calories 154 calories, Carbohydrate 16 g, Cholesterol 2 mg, Fat 8 g, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 248 mg, Sugar 4 g
MOMOFUKU'S ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE
This brussel sprouts with fish sauce recipe will add much-needed spark to your winter diet (and your Thanksgiving spread). Adapted lightly from Momofuku.
Provided by Genius Recipes
Categories Side
Yield Serves 4 to 6, as a side
Number Of Ingredients 11
Steps:
- Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
- Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
- To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
- To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don't crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges-i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn-remove them to a paper towel-lined plate or tray.
- Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
- Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.
OVEN ROASTED BRUSSEL SPROUTS WITH FISH SAUCE RECIPE
Yield serves 2-4 as a side
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Crush the garlic, chili and sugar together in a mortar. Transfer to liquid measuring cup and dissolve the sugar, garlic and chili mixture with the water. Add the lime juice then fish sauce. Set aside.
- Trim the ends of the sprouts and remove any outer leaves that are loose or discolored. Cut sprouts in half. Toss the cut sprouts and quartered shallots with oil and salt and pepper. Place in an oven-proof dish and roast, stirring every so often, until deeply browned, 35-40 minutes.
- Remove from the oven, toss with the fish sauce vinaigrette and enjoy immediately.
ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE
Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Provided by Julie
Categories appetizers
Number Of Ingredients 10
Steps:
- Preheat the oven to 425F. Spread the halved Brussels sprouts out on a parchment-lined baking sheet, drizzle with oil and toss with your hands to coat. Roast for 20-30 minutes, stirring once or twice, until deep golden.
- Meanwhile, in a small bowl whisk together the sugar, fish sauce, water, soy sauce, lime juice, garlic and chili flakes.
- When the Brussels sprouts come out of the oven, toss them with the cilantro and then a drizzle of vinaigrette (as much as you like of each) while they're still warm. The leftover vinaigrette will keep in the fridge for a few weeks.
- Makes as much as you like.
Nutrition Facts :
ROASTED FISH SAUCE BRUSSELS SPROUTS
A simple side that reinvents a delicious but often maligned vegetable.
Provided by Amanda Marsteller
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Remove any dirty outer leaves from the brussels sprouts, trim the stems, and cut them into quarters.
- Toss the sprouts with the olive oil and roast them on a sheet tray about 20-25 minutes, or until nicely browned.
- Check on them every 10 minutes and flip with a spatula for even browning.
- While the brussels sprouts are roasting, combine the fish sauce, rice vinegar, garlic, sugar, lime juice, red pepper flakes, and chopped parsley in a bowl.
- When the sprouts have finished roasting, toss them with the vinaigrette and serve, adding extra parsley for garnish.
FRIED BRUSSELS SPROUTS WITH FISH SAUCE CARAMEL
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
- For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
- Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
- While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.
- Bring oil to 350 degrees F.
- Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.
THE BEST ROASTED BRUSSELS SPROUTS
Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
- Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
- Meanwhile, place another rimmed baking sheet in the oven to preheat.
- Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
- Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
- Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.
ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
- Add the rest of the ingredients to the bowl and toss to cover.
- Spread the sprouts onto a baking sheet.
- Bake in a 400˚F (200˚C) oven for 20 minutes.
- Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
ROASTED BRUSSELS SPROUTS
Provided by David Chang
Categories Pepper Vegetable Side Roast Dinner Lunch Hot Pepper Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 17
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.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
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
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
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
More about "roasted brussel sprouts w caramelized fish sauce recipes"
OVEN ROASTED BRUSSEL SPROUTS RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
PERFECT ROASTED BRUSSEL SPROUTS (+VIDEO) - LIL' LUNA
From lilluna.com
10 BEST BRUSSEL SPROUTS SAUCE RECIPES - YUMMLY
From yummly.com
ROASTED BRUSSELS SPROUTS | CRISPY, CARAMELIZED, AND …
From wellplated.com
ROASTED BRUSSELS SPROUTS WITH FISH SAUCE DRESSING RECIPE
From mashed.com
TANGY ROASTED BRUSSELS SPROUTS W/ DATES & FISH SAUCE
From madelinenutrition.com
BEST ROASTED BRUSSELS SPROUTS (EIGHT WAYS! - CARLSBAD CRAVINGS
From carlsbadcravings.com
ROASTED BRUSSELS SPROUTS WITH SWEET FISH SAUCE DRESSING
From themodernproper.com
CRISPY BRUSSELS SPROUTS WITH CARAMELIZED FISH SAUCE
From theepochtimes.com
ROASTED BRUSSELS SPROUTS RECIPE WITH FISH SAUCE ON PAN | WHITE …
From whiteonricecouple.com
10 BEST CARAMELIZED BRUSSEL SPROUTS RECIPES - YUMMLY
From yummly.com
CARAMELIZED ROASTED BRUSSELS SPROUTS - SOUTHERN FOOD …
From southernfoodandfun.com
BEST ROASTED BRUSSEL SPROUTS RECIPE - HOW TO COOK BRUSSELS …
From delish.com
ROASTED BRUSSELS SPROUTS WITH SWEET CHILI SAUCE • STEAMY KITCHEN ...
From steamykitchen.com
EASY ROASTED BRUSSELS SPROUTS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CARAMELIZED BRUSSELS SPROUTS & GREEN ONIONS & CILANTRO RECIPE
From myrecipes.com
CARAMELIZED BRUSSEL SPROUTS RECIPE {SWEET AND CRISPY!} | LIL' LUNA
From lilluna.com
ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE
From sprinklesandsprouts.com
ROASTED BRUSSELS SPROUTS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PERFECT ROASTED BRUSSELS SPROUTS RECIPE - COOKIE AND KATE
From cookieandkate.com
CHEESY GARLIC ROASTED BRUSSELS SPROUTS - CAFE DELITES
From cafedelites.com
ROASTED BRUSSELS SPROUTS RECIPE WITH FISH SAUCE ON PAN
From foodnewsnews.com
EATING WELL BRUSSEL SPROUTS RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED BRUSSELS SPROUTS WITH PEANUTS AND FISH SAUCE RECIPE
From foodandwine.com
ROASTED BRUSSELS SPROUTS WITH GARLIC - WELL PLATED BY ERIN
From wellplated.com
ROASTED BRUSSEL SPROUTS W CARAMELIZED FISH SAUCE
From pinterest.com
OVEN ROASTED BRUSSEL SPROUTS WITH FISH SAUCE RECIPE · I AM A FOOD …
From pinterest.com
ROASTED BRUSSELS SPROUTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
ROASTED BRUSSELS SPROUTS WITH PARMESAN SAUCE - THE COZY APRON
From thecozyapron.com
CRISPY PARMESAN ROASTED BRUSSELS SPROUTS (ADDICTIVE!)
From recipetineats.com
SIMPLE ROASTED BRUSSELS SPROUTS - DOWNSHIFTOLOGY
From downshiftology.com
ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE
From garnishandglaze.com
CARAMELIZED BRUSSELS SPROUTS WITH MAPLE ORANGE GLAZE
From pinchofyum.com
ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS - RECIPE
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love