Roasted Brussel Sproutstomatocarrots Garlic Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• 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. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

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!

GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans., In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway through.

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat the oven to 400 F / 200 C / Gas 6.
• Slice the ends off of the sprouts and remove loose, discolored, or damaged leaves from the outside. Cut each sprout in half lengthwise and put them in a large bowl.
• In a small saucepan over medium-low heat, heat the olive oil. Add the sliced garlic, lower the heat, and cook for about 4 to 5 minutes. Don't let the garlic brown or burn. It should be gently bubbling around the garlic pieces. Remove the garlic with a slotted spoon and discard.
• Pour the olive oil over the sprouts and sprinkle with the garlic powder , about 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss to coat the sprouts with the oil and seasonings.
• Arrange the sprouts in a single layer in a large rimmed baking pan , such as a half-sheet pan.
• Roast for about 20 minutes, shaking the pan a few times. Turn the sprouts and continue roasting for about 10 to 15 minutes, until they are tender and browned on the outside.
• Remove from the oven and transfer to a serving dish. Sprinkle with more kosher salt for serving, if desired.

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper and mix well; set aside.
• Place Brussels sprouts, chopped garlic, and fresh thyme leaves in a shallow baking dish. Evenly pour the reserved oil/vinegar mixture over top. Toss a little to evenly coat.
• Bake for 30 - 40 minutes (depending on the sides of your sprouts) or just until tender and the edges begin to brown.