Roasted Brussels Sprouts With Corned Beef Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
• Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

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.

GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)

Steps:

• BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

ROASTED BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat., Arrange sprouts in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally.

ALE-BRAISED CORNED BEEF, BRUSSELS SPROUTS, AND CARROTS

Steps:

• In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and enought ale to cover the brisket.
• Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
• Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.).
• Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
• Combine the sour cream, mustard, and tarragon.
• Serve corned beef with the vegetables and sour cream sauce.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

QUICK ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
• Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
• Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
• Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

ROASTED BRUSSELS SPROUTS WITH BROWNED GARLIC

Steps:

• Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
• Place Brussels sprouts in a baking dish coated with cooking spray.
• Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
• Heat remaining olive oil in a skillet over medium heat.
• Add sliced garlic and cook for about 3-4 minutes or until golden brown.
• Remove from heat and stir in fresh lemon juice if using.
• Add roasted sprouts to the garlic oil, and toss to combine.