Best 4 Brussels Sprouts With Peanut Vinaigrette Recipes
**Roasted Brussels Sprouts with Peanut Vinaigrette: A Culinary Delight**
Prepare to tantalize your taste buds with our delectable Roasted Brussels Sprouts with Peanut Vinaigrette, a dish that harmoniously blends the earthy sweetness of Brussels sprouts with a luscious peanut dressing. This recipe caters to a range of dietary preferences, offering both vegan and gluten-free options. Embark on a culinary journey as we guide you through the simple steps to create this vibrant and flavorful dish.
In addition to our featured recipe, this article presents a collection of equally enticing recipes to satisfy your culinary desires. Discover the vibrant flavors of our Spicy Roasted Brussels Sprouts, where a blend of chili flakes and garlic powder elevates the sprouts to a new level of zest. For those seeking a sweet and tangy twist, our Honey Balsamic Roasted Brussels Sprouts offer a delightful combination of honey, balsamic vinegar, and Dijon mustard, creating a perfect balance of flavors.
If you're craving a touch of smokiness, our Smoked Paprika Roasted Brussels Sprouts deliver a rich and robust taste, thanks to the infusion of smoked paprika and cumin. And for those who prefer a classic preparation, our Simple Roasted Brussels Sprouts provide a timeless and straightforward approach, allowing the natural flavors of the sprouts to shine through.
With each recipe, we provide clear instructions, detailed ingredient lists, and helpful tips to ensure your culinary success. Whether you're a seasoned chef or just starting your cooking adventure, this collection of roasted Brussels sprouts recipes will inspire you to create mouthwatering dishes that will impress your family and friends.
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
Yield 6 servings
Number Of Ingredients 10
Steps:
- InstructionsHeat oven to 400 degrees and place a pan of hot water in the bottom of the oven, to help prevent the sprouts from becoming tough.Toss sprouts with oil, sprinkle with salt, and spread out on two baking sheets so as not to crowd them. Roast 15 minutes. Stir and continue cooking for about 10 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees.Meanwhile, make the dressing: In a bowl large enough to hold the sprouts, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water, if necessary, a teaspoon at a time until consistency is like creamy salad dressing, then whisk in hot sauce.When sprouts are tender and browned, remove from oven, add to the bowl with the dressing and toss well. Add orange slices, cherries and pumpkin seeds and toss gently. Serve warm or at room temperature.Makes 6 servings.
SALT-AND-VINEGAR BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.
BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE
Make and share this Brussels Sprouts With Balsamic Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the Brussels sprouts for 8 - 10 minutes.
- Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
- Drizzle the dressing over top and toss gently.
- Note: I usually start with 1 T of oil and work from there. It is just a preference.
BRUSSELS SPROUTS VINAIGRETTE
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
- In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
- Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
Tips for Making Brussels Sprouts with Peanut Vinaigrette
- Choose fresh Brussels sprouts; look for firm, deep green sprouts with tightly closed leaves. - Trim the Brussels sprouts by removing the outer leaves and slicing off the bottom stem. - To roast the Brussels sprouts, toss them with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast at 400°F for 20-25 minutes, or until they are tender and slightly browned. - While the Brussels sprouts are roasting, make the peanut vinaigrette by whisking together peanut butter, rice vinegar, soy sauce, sesame oil, honey, and ginger. - Once the Brussels sprouts are roasted, toss them with the peanut vinaigrette and serve immediately. - For added flavor, you can top the Brussels sprouts with roasted peanuts, chopped cilantro, or a sprinkle of sesame seeds.Conclusion
Brussels sprouts with peanut vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted Brussels sprouts are tender and slightly charred, while the peanut vinaigrette is creamy and flavorful. This dish is sure to please everyone at your table. Enjoy!
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