Thyme Roasted Brussels Sprouts Recipes

BUTTERY ROASTED THYME BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the bottoms from the sprouts and slice in half discarding any outer leaves
• Lay the sprouts on a baking sheet and drizzle the olive oil over them
• Roast in the oven for 20 minutes tossing once around halfway cooking
• Combine the Brummel and Brown with the chopped thyme, salt and pepper and refrigerate
• Once the brussels sprouts are cooked transfer them to a bowl and add the buttery thyme spread
• Toss well until the spread has melted
• Serve at once and garnish with some crumbled Cotija cheese on top

THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
• Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
• Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS

Steps:

• Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
• Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
• Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
• Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
• Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
• Top with grated Parmesan cheese.

THYME ROASTED BRUSSELS SPROUTS

Steps:

• 1. Preheat oven to 375 degrees. Cut a thin slice off the bottom root end of the brussels sprouts and discard. Halve the sprouts lengthwise by cutting through the flat end. Rinse and pat dry. 2. Put sprouts in a sheet pan. Add olive oil, thyme sprigs, salt and pepper. Toss well to coat sprouts and spread in a single layer. Discard any loose leaves. Place pan in oven and cook 30 to 35 minutes without turning, until tender and a deep golden brown in places.

BRUSSELS SPROUTS WITH BACON AND THYME

Steps:

• Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.

THYME AND GARLIC ROASTED POTATOES, BRUSSELS SPROUTS AND CARROTS

Steps:

• Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
• Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
• Roast for 20 minutes.
• Add garlic and roast a further 20 minutes until golden and tender.