Roasted Brussels Sprouts And Cauliflower With Orange Recipes

ROASTED BRUSSELS SPROUTS & CAULIFLOWER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.

ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
• Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
• In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

Steps:

• Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
• Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER

Steps:

• Preheat oven to 350.
• Wash, trim and halve the brussel sprouts. Place on a baking sheet.
• Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS

Steps:

• Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
• Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.