Roasted Brussel Sprouts W Caramelized Fish Sauce Recipes

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CRISPY SMASHED BRUSSELS SPROUTS



Crispy Smashed Brussels Sprouts image

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

1 ½ pounds medium to large Brussels sprouts, trimmed (16-18)
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons everything bagel seasoning
Zest from 1 large lemon

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



Momofuku's Roasted Brussels Sprouts With Fish Sauce Vinaigrette image

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

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)
1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons lime juice (from 1 lime)
1/4 cup sugar
1 garlic clove, minced
2 red bird's-eye chiles, thinly sliced, seeds intact

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



Oven Roasted Brussel Sprouts with Fish Sauce Recipe image

Yield serves 2-4 as a side

Number Of Ingredients 10

1 clove garlic
1 red bird's eye chili
1 tablespoon sugar
juice of a 1/4 lime
1/2 cup water
1 tablespoon fish sauce
1 lb brussel sprouts
2 shallots, peeled and quartered
2 tablespoons oil
salt and pepper

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 image

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Provided by Julie

Categories     appetizers

Number Of Ingredients 10

Brussels sprouts, trimmed and halved
canola oil, for cooking
1/4 cup sugar
1/4 cup fish sauce
1/4 cup water
2 Tbsp. soy sauce
juice of 1 lime
1 garlic clove, crushed
pinch dry chili flakes or a squirt of sriracha
chopped fresh cilantro or mint (optional)

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



Roasted Fish Sauce Brussels Sprouts image

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

2 pounds small brussels sprouts
2 tablespoons olive oil
½ cup fish sauce (or oyster sauce)
3 tablespoons rice vinegar
1 garlic clove, minced
¼ cup sugar
Juice of one lime
Dash of red pepper flakes
1 tablespoon parsley, chopped

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



Fried Brussels Sprouts with Fish Sauce Caramel image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 12

1/2 cup granulated sugar
1 tablespoon brown sugar
1/4 cup plus 2 tablespoons fish sauce
1 to 2 tablespoons fresh lime juice
1 teaspoon kosher salt
Canola oil, for frying
1 1/2 to 2 pounds Brussels sprouts
Garlic Chips, recipe follows
Fresh red chiles, such as Fresnos, thinly sliced for garnish (can substitute crushed red pepper flakes)
Lime wedges, for serving
Canola oil, for frying
Whole garlic cloves, for frying

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



The Best Roasted Brussels Sprouts image

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

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

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



Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

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

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

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



Roasted Brussels Sprouts image

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

For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions

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



Caramelized Brussels Sprouts with Lemon image

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

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

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



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

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

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

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



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

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

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

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

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



Roasted Brussels Sprouts with Parmesan image

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

1 (16 ounce) package Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste

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

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From cafedelites.com


ROASTED BRUSSELS SPROUTS RECIPE WITH FISH SAUCE ON PAN
Roasted Brussels Sprouts with Fish Sauce. 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.
From foodnewsnews.com


EATING WELL BRUSSEL SPROUTS RECIPE - THERESCIPES.INFO
Roasted Brussels Sprouts | Crispy, Caramelized, and Delicious! hot www.wellplated.com. https://www.wellplated.com › oven-roasted-brussels-sprouts. See more result ›› 47. Visit site . Share this result ×. Roasted Brussels Sprouts | Crispy, Caramelized, And Delicious! Copy the link and share. Tap To Copy Brussels Sprout Recipes: 10 Amazing Brussels Sprout ... tip …
From therecipes.info


ROASTED BRUSSELS SPROUTS WITH PEANUTS AND FISH SAUCE RECIPE
Directions. Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 2 tablespoons of the olive oil and season with salt. Spread in an even layer and roast for ...
From foodandwine.com


ROASTED BRUSSELS SPROUTS WITH GARLIC - WELL PLATED BY ERIN
Instructions. 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.
From wellplated.com


ROASTED BRUSSEL SPROUTS W CARAMELIZED FISH SAUCE
May 28, 2017 - Perfect way to get the kids to eat Brussels sprouts. Sweet pungent taste that is so yummy.
From pinterest.com


OVEN ROASTED BRUSSEL SPROUTS WITH FISH SAUCE RECIPE · I AM A FOOD …
Oven Roasted Brussel Sprouts with Fish Sauce Recipe · i am a food blog. i am a food blog. 40k followers . Recipes With Fish Sauce. Oven Roast. Side Recipes. Food 52. Vegetable Dishes. Vinaigrette. Salsa. Vegetables. December 2013. More information.... Ingredients. Produce. 1 Bird's eye chili, red. 1 lb Brussel sprouts. 1 clove Garlic. 2 Shallots. Condiments. …
From pinterest.com


ROASTED BRUSSELS SPROUTS - INSANELY GOOD RECIPES
2021-02-20 Directions. Preheat the oven to 400 degrees F (205 degrees C). 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.
From insanelygoodrecipes.com


ROASTED BRUSSELS SPROUTS WITH PARMESAN SAUCE - THE COZY APRON
Yield: Serves 6 Nutrition Info: 253 calories per serving Prep Time: 20 minutes Cook time: 45 minutes Brussels sprouts Ingredients:. 1 ½ pounds Brussels sprouts, trimmed and halved; Olive oil (2 tablespoons) Salt; Black pepper
From thecozyapron.com


CRISPY PARMESAN ROASTED BRUSSELS SPROUTS (ADDICTIVE!)
2019-10-23 Instructions. Preheat oven to 200°C/400°F. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves. Place in a bowl, pour over oil and toss gently. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs. Toss to coat, then spread out on tray cut face down. Roast for 20 minutes, flip then roast for a ...
From recipetineats.com


SIMPLE ROASTED BRUSSELS SPROUTS - DOWNSHIFTOLOGY
2020-09-27 Instructions. Preheat your oven to 425F/220C. Then, cut the end off the Brussels sprouts and slice them lengthwise into halves. Some leaves may come loose and that's okay. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25-30 minutes.
From downshiftology.com


ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE
2020-11-18 Time needed: 25 minutes. Preheat Oven. Preheat oven to 425 degrees F. Mix. Place halved brussels sprouts on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Spread out on the pan so as not overcrowd them. Roast.
From garnishandglaze.com


CARAMELIZED BRUSSELS SPROUTS WITH MAPLE ORANGE GLAZE
2014-02-12 Slice the brussels sprouts in half as pictured and set aside. Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside. Fry the bacon according to package directions until crispy.
From pinchofyum.com


ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS - RECIPE
Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot ...
From finecooking.com


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