Best 3 Glazed Brussels Sprouts And Potatoes Recipes
**Unveil a medley of flavors and textures with this delectable dish of Glazed Brussels Sprouts and Potatoes, a symphony of roasted vegetables bathed in a sweet and tangy glaze.**
**Brussels sprouts, with their earthy and slightly bitter notes, harmonize perfectly with the tender, fluffy potatoes, while the glaze, a tantalizing blend of maple syrup, Dijon mustard, and balsamic vinegar, adds a layer of complexity and richness. This dish is not only visually appealing, with its vibrant green and golden hues, but also a culinary delight that will elevate any meal. Whether it's a weeknight dinner or a special occasion feast, these Glazed Brussels Sprouts and Potatoes are sure to impress.**
**In addition to the main recipe, the article also includes variations and alternative cooking methods to suit different preferences and dietary needs. For those seeking a vegan option, there's a dairy-free glaze made with agave syrup and a touch of lemon juice. If you prefer a crispy texture, the air fryer method provides a quick and effortless way to achieve golden-brown perfection. And for those who love the smoky flavor of a grill, there's a grilled version that infuses the vegetables with a delightful char.**
ROASTED POTATOES AND BRUSSELS SPROUTS
Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.
Provided by Soup Loving Nicole
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
- Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
- Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg
MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
GLAZED BRUSSELS SPROUTS
"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
Tips:
- Choose the right Brussels sprouts: Look for firm, bright green Brussels sprouts with tightly closed leaves. Avoid any sprouts that are yellowing or have brown spots.
- Trim the Brussels sprouts: Trim the stem end of each Brussels sprout and remove any yellow or wilted leaves.
- Halve the Brussels sprouts: Cut each Brussels sprout in half lengthwise. This will help them cook more evenly.
- Parboil the potatoes: Parboiling the potatoes before roasting them will help them cook through and become tender. You can also microwave the potatoes until tender for added time-saving.
- Use a hot oven: Roasting the vegetables at a high temperature will help them caramelize and brown. Aim for an oven temperature of 425°F (220°C).
- Don't overcrowd the pan: Make sure to spread the vegetables out in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam instead of roast.
- Toss the vegetables halfway through cooking: This will help them cook evenly and prevent them from sticking to the pan.
- Make the glaze ahead of time: The glaze can be made up to 2 days ahead of time. Simply store it in an airtight container in the refrigerator.
- Serve the vegetables immediately: Roasted Brussels sprouts and potatoes are best served hot out of the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Roasted Brussels sprouts and potatoes are a delicious and healthy side dish that can be enjoyed year-round. They're easy to make and can be tailored to your own taste preferences. With so many variations to choose from, you're sure to find a recipe that everyone will enjoy. So next time you're looking for a simple but impressive side dish, give roasted Brussels sprouts and potatoes a try!
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