EASY OVEN ROASTED BRUSSELS SPROUTS
These Easy Oven Roasted Brussels Sprouts are the perfect easy and healthy side dish that's on the table in under 30 minutes and perfect for the holidays!
Provided by Chrissie (thebusybaker.ca)
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Wash the Brussels sprouts and cut the rough ends off. I also like to chop the Brussels sprouts in half as it reduces roasting time and creates a pretty presentation.
- Place the chopped Brussels Sprouts in a 9-inch by 13-inch casserole dish (or an oven-safe dish of comparable size).
- Add the olive oil, salt, pepper, garlic powder, and paprika (if using).
- Toss well and roast at 375 degrees Fahrenheit for about 17-22 minutes, or until the Brussels sprouts are tender and the edges are just barely crispy.
- Serve immediately with a sprinkling of freshly grated parmesan cheese, if desired, or enjoy as they are.
Nutrition Facts : ServingSize 1 serving, Calories 102 kcal, Carbohydrate 12 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 177 mg, Fiber 5 g, Sugar 3 g
ROASTED BRUSSELS SPROUTS
Steps:
- Preheat oven to 350 degrees F.
- Put Brussels sprouts, whole garlic cloves, thyme, and olive oil together in a bowl. Toss to combine, and season with the salt and pepper, to taste.
- Empty the bowl onto a shallow baking pan and roast until tender and edges just start to brown, about 35 minutes.
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
ROASTED BRUSSELS SPROUTS WITH MUSHROOMS
Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 450°F.
- On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
- Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
- Serve hot, drizzled with balsamic vinegar, if desired.
WILD MUSHROOMS AND BRUSSELS SPROUTS
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
- While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
- Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
- In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams
HONEY BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, oil, balsamic vinegar, honey, salt, pepper
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (220ºC).
- Slice the stem off of the Brussels sprouts and then halve them.
- On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.
- Bake for 15-20 minutes.
- Allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 6 grams
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
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