Seasoned Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

STEAMED BRUSSELS SPROUTS

Steamed Brussels Sprouts image

These steamed brussels sprouts are glossed with butter and flecked with chives.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

3 pounds small or medium Brussels sprouts, trimmed
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh chives

Steps:

Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes. Transfer to a bowl. Season with salt and pepper; toss with butter and chives. Serve immediately.

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