Roastedbroccoliandbrusselsprouts Recipes

ROASTED BROCCOLI AND BRUSSEL SPROUTS

Roasted Broccoli and Brussel Sprouts image

The vegetables get so nutty and caramelized and the lemony vinegarette makes it fresh and delicious. It is great hot, warm, or even cold. Great tossed with a hearty green like spinach, arugula or watercress.

Provided by under12parsecs

Categories Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs broccoli florets
1 lb Brussels sprout
3 garlic cloves, minced
4 tablespoons olive oil, divided
salt and pepper
1 tablespoon honey
2 teaspoons Dijon mustard
1 lemon, juice and zest
1 pinch cayenne
salt and pepper
1/4-1/2 cup parmesan cheese (optional)

Steps:

Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.

BROCCOLI AND BRUSSELS SPROUT DELIGHT

Broccoli and Brussels Sprout Delight image

Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.

Provided by Howard

Categories Side Dish Vegetables Brussels Sprouts

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter, divided
2 cloves garlic, chopped
2 cups broccoli florets
8 Brussels sprouts, trimmed and halved
1 small tomato, seeded and diced
¼ teaspoon salt
⅛ teaspoon red pepper flakes

Steps:

Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 7.9 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 232.8 mg, Sugar 2.2 g

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese

Provided by Robin Broadfoot

Categories Sides

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

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!

Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Oven-Roasted Cauliflower, Brussels, and Broccoli image

There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.

Provided by Alex Apgar

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 55m

Yield 10

Number Of Ingredients 6

Ingredients

1 large head cauliflower, stemmed and cut into small florets
1 pound broccoli, cut into bite-sized florets
1 pound Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon salt
2 teaspoons freshly ground black pepper

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.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g

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