Best 2 Brussels Sprouts And Red Pepper Recipes
Indulge in a culinary journey with our delectable Brussels sprouts and red pepper recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover a symphony of flavors in our roasted Brussels sprouts with sweet and tangy balsamic glaze, where caramelized edges and tender interiors create an irresistible treat. Embark on a spicy escapade with our stir-fried Brussels sprouts and red peppers, where fiery chili and aromatic ginger dance together in a wok, delivering a delightful kick. For a refreshing twist, dive into our Brussels sprouts and red pepper salad, where crisp Brussels sprouts, vibrant red peppers, and tangy dressing create a refreshing and healthy delight. And lastly, satisfy your cravings with our hearty Brussels sprouts and red pepper soup, a comforting and nutritious meal that combines the goodness of fresh vegetables in a creamy and flavorful broth. Get ready to elevate your culinary skills and savor the goodness of Brussels sprouts and red peppers in these diverse and delectable recipes.
Here are our top 2 tried and tested recipes!
SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
- Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
- Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
- Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams
BRUSSELS SPROUTS AND RED PEPPER
These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
- Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
Tips:
- Choose Fresh Ingredients: Select firm and vibrant Brussels sprouts and red peppers for optimal flavor and texture.
- Trim and Prepare Vegetables: Trim the Brussels sprouts and halve them if they are large. Remove the seeds and ribs from the red peppers and cut them into similar-sized pieces.
- Season Generously: Use a combination of salt, pepper, garlic powder, and onion powder to enhance the flavors of the vegetables.
- Roast at High Temperature: Roasting the vegetables at a high temperature (425°F) caramelizes them and brings out their natural sweetness.
- Toss with Olive Oil: Coating the vegetables in olive oil helps them roast evenly and prevents them from drying out.
- Roast in a Single Layer: Ensure that the vegetables are spread in a single layer on the baking sheet to promote even cooking.
- Roast Until Tender: Roast the vegetables for approximately 20-25 minutes, or until they are tender and slightly browned.
- Garnish and Serve: Before serving, sprinkle the roasted vegetables with fresh herbs like parsley or thyme for added flavor and color.
Conclusion:
Roasted Brussels sprouts and red peppers are a delightful and nutritious side dish that complements various main courses. With their slightly charred exterior and tender-crisp interior, these roasted vegetables are a flavorful addition to any meal. The combination of Brussels sprouts and red peppers provides a balance of slightly bitter and sweet flavors, making them a versatile side dish that pairs well with grilled meats, roasted chicken, or fish. The roasting process intensifies the natural flavors of the vegetables, creating a dish that is both satisfying and visually appealing. Whether served as a standalone side dish or incorporated into a more elaborate meal, roasted Brussels sprouts and red peppers are a delicious and healthy choice that can be enjoyed by people of all ages.
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