Sweet Roasted Brussels Sprouts Recipes

SWEET CHILI ROASTED BRUSSELS SPROUTS

Steps:

• Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
• Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
• Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

SWEET-AND-SOUR BRUSSELS SPROUTS

Steps:

• Set 2 baking sheets in the oven and preheat to 450 degrees F. Toss 2 1/2 pounds Brussels sprouts (trimmed and halved), 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a bowl. Roast, cut-sides down, on the hot baking sheets, switching the pans halfway through, until tender and browned, 30 to 40 minutes. Meanwhile, simmer 1/2 cup white wine vinegar, 1/4 cup golden raisins, 2 tablespoons honey and 1/2 sliced red jalapeño (seeded for less heat) in a small saucepan over medium-high heat until syrupy, about 8 minutes. Drizzle over the vegetables.

SWEET MAPLE ROASTED BRUSSELS SPROUTS

Steps:

• Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
• Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.

ROASTED BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.