Skillet Roasted Brussels Sprouts Wchile Peanuts And Mint Atk Recipes

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OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC



Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 25m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
  • Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
  • Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

SKILLET-ROASTED BRUSSELS SPROUTS (WITH VARIOUS ADDITIONS) RECIPE



Skillet-Roasted Brussels Sprouts (with various additions) Recipe image

Provided by marck

Number Of Ingredients 45

Substitute following for lemon juice:
1 lb small (1 to 1-1/2 inches in diameter) Brussels sprouts, trimmed and halved
5 Tbsp extra-virgin olive oil
Salt and pepper
FOR LEMON AND PECORINO ROMANO VERSION
1 Tbsp lemon juice
1/4 C shredded Pecorino Romano cheese
FOR CIDER VINEGAR AND HONEY VERSION
Omit Pecorino.
2 tsp cider vinegar
2 tsp honey
1/4 tsp red pepper flakes
FOR MAPLE SYRUP AND SMOKED ALMONDS VERSION
Substitute for lemon juice:
1 Tbsp maple syrup
1 Tbsp sherry vinegar
Substitute for Pecorino:
1/4 C smoked almonds, chopped fine
FOR POMEGRANATE AND PISTACHIOS VERSION
Substitute for lemon juice:
1 Tbsp pomegranate molasses
1/2 tsp ground cumin
Substitute for Pecorino:
1/4 shelled pistachios, toasted and chopped fine
2 Tbsp pomegranate seeds
FOR CHILE, PEANUTS AND MINT VERSION
Substitute for lemon juice:
1 Fresno chile, stemmed, seeded, and minced
2 tsp lime juice
Substitute for Pecorino:
2 Tbsp finely chopped dry-roasted peanuts
2 Tbsp fresh mint
FOR GOCHUJANG AND SESAME SEEDS VERSION
Substitute for lemon juice:
1 Tbsp gochujang
1 Tbsp rice vinegar
Substitute for Pecorino:
2 tsp sesame seeds
MUSTARD AND BROWN SUGAR VERSION
Substitute for lemon juice:
1 Tbsp Dijon mustard
1 Tbsp packed brown sugar
2 tsp white vinegar
1/4 tsp cayenne pepper
Omit Pecorino.

Steps:

  • 1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes. 2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from over browning. While sprouts cook, combine lemon juice and 1/4 tsp salt* in small bowl. 3. Off heart, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. (NOTE: Eliminate pepper from all versions other than the "Lemon and Pecorino Romano" version.) Transfer sprouts to large plate, sprinkle with Pecorino*, and serve. * For other versions, see ingredients list above for what gets substituted where.

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