Roasted Brussel Sprouts With Walnuts Dates Recipe 355

ROASTED BRUSSEL SPROUTS WITH WALNUTS & DATES RECIPE - (3.5/5)

Steps:

• 1.Preheat oven to 400°F (200°C). Mix sprouts, olive oil, salt and pepper together in a 9 x 13 in. (3 L) baking dish. Spread into a single layer and roast for 20 min., gently mixing now and then to promote even cooking. 2.Add walnuts and return pan to oven for 3 to 4 min. Transfer sprouts to serving bowl; mix in dates, honey, vinegar, onions, thyme and lemon zest and serve.

BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)

Steps:

• Preheat oven to 375 degrees.
• Bring a medium pot of water to a boil.
• Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
• Add Brussels sprouts to the pot and cook for 5 minutes.
• Drain well.
• Return to pot.
• Stir in oil, vinegar, and pepper.
• Spray a shallow roasting pan with olive oil spray.
• Spread sprouts in pan.
• Bake for 10 minutes.
• Stir.
• Bake for another 10 minutes.
• Remove from oven and add walnuts.
• Bake for an additional 5 minutes.

BRUSSELS SPROUTS WITH WALNUTS

Steps:

• Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
• In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
• Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH GRAPES

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

ROASTED BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS

Steps:

• Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
• Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS

Steps:

• Preheat oven to 400°F.
• Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
• Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
• As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.