Vegetable Ina Garten Roasted Brussel Sprouts Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.

INA GARTEN'S ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Wash the Brussels sprouts and pat dry with a paper towel.
• Peel the outer layer of the Brussels sprouts to remove any old or discolored leaves.
• Trim off the ends of the sprouts, slice them lengthways, and place them into a mixing bowl.
• Add to the mixing bowl the extra-virgin olive oil, maple syrup, salt, and pepper.
• Mix to coat evenly and place the Brussels sprouts onto a baking sheet.
• Bake in the oven for 20 minutes.
• Place the Brussels sprouts onto a serving dish and serve as a side dish.

ROASTED SUMMER VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
• Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
• Note: This recipe was doubled for this episode.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

THANKSGIVING OVEN-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
• Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
• Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
• Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

BALSAMIC ROASTED BRUSSEL SPROUTS - INA GARTEN RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer. Roast the Brussels sprouts 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot. Note: You can buy aged balsamic vinegar that's syrupy - and very expensive - or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.

ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with the olive oil, salt and pepper.
• Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
• Shake the pan from time to time to brown the sprouts evenly.
• Sprinkle with more kosher salt and serve immediately.

VEGETABLE -- INA GARTEN ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees.
• Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside.
• Shake the pan from time to time to brown the sprouts evenly.
• Sprinkle with more kosher salt and serve immediately.
• You can salt these generously, like French fries, if you like.