Roasted Brussels Sprouts With Shallots And Fresh Garden Thyme Recipes
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES
Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup. This lightly sweetened dish is a great way to highlight delicious fall flavors.
Provided by France C
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 9.4 g
ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS
Brussels Sprouts roasted with Swanson® Chicken Broth, fresh thyme and shallots makes a delicious side dish for any meal.
Provided by tcsangel
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.2 g, Cholesterol 15.6 mg, Fat 11.2 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 231.7 mg, Sugar 1.8 g
QUICK ROASTED BRUSSELS SPROUTS
A cruciferous family member, Brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124 g, Fat 5 g, Fiber 5 g, Protein 4 g, Sodium 27 g
ROASTED BRUSSELS SPROUTS WITH SHALLOTS AND FRESH GARDEN THYME
This recipe has such an amazing flavour. I browned the sprouts in my huge stainless steel skillet and that made them taste almost nutty. I didn't want to heat up my kitchen, so fired up the bbq. and kept it on low. You can also put these in the oven if you don't want to be adventureous with the bbq. You will have to test the sprouts to make sure they don't get mushy. I took mine off when they were just fork tender and let them sit in the house on my stove top with the lid on the skillet and they finished cooking on their own. You might also want to add a dolop of sour cream on these, or a slash of balsamic vinegar just before you serve them.
Provided by Chef Joey Z.
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350'F. Or, use your bbq. Either will work.
- In a large oven/bbq. proof skillet warm your olive oil over medium heat.
- Clean your brussels sprouts and prepare your shallots. I cut the ends off the sprouts and removed the papery coating from the shallots. Cut the shallots into large pieces.
- Put the brussels sprouts into the warmed oil and saute until you get dark spots on the outer part of the sprouts. Should take about 6 mintues.
- Add the chopped shallots and cook for about 2 more minutes until the shallots have the same dark markings on them as the sprouts.
- Add in the broth. In any case, the broth should reach 1/2 way up the side of the vegetables. So judge accordingly.
- Stir in the thyme, salt and pepper. I picked my thyme out of the garden just before I added it, that gave it an amazing flavour.
- Bring the broth up to a good simmer and transfer it to the oven or bbq. It should take about 20 minutes to cook the sprouts until they are fork tender.
- Remove from the oven/bbq. after done and put the lid on and let the pot sit. The sprouts will cook a little more. If you don't want to cover them, just let them sit for a few minutes.
- Transfer to a nice dish and serve with the sour cream or balsamic vinegar if using.
- Bon Appetit.
Nutrition Facts : Calories 115.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.8, Sodium 298.4, Carbohydrate 18.9, Fiber 3.2, Sugar 3, Protein 4.8
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