Roasted Brussels Sprouts With Pearl Onions And Fresh Thyme Recipes

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

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 PEARL ONIONS AND FRESH THYME

Steps:

• Make-ahead tip: Sprouts can be trimmed one day in advance. Cook the sprouts and onions just before serving. Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS

Steps:

• Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
• Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
• Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
• Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
• Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
• Top with grated Parmesan cheese.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

ROASTED BRUSSELS SPROUTS WITH PEARS

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

BRUSSELS SPROUTS AND PEARL ONIONS IN HORSERADISH CREAM

Steps:

• Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
• Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.