Best 4 Herbed Brussels Sprouts Recipes
**Roasted Herbed Brussels Sprouts: A Delightful Medley of Flavors**
When it comes to side dishes that pack a punch of flavor and nutrition, roasted Brussels sprouts are a culinary masterpiece. These miniature cabbages, often overlooked in favor of their larger counterparts, offer a delightful symphony of textures and a burst of earthy sweetness. This collection of recipes takes Brussels sprouts to new heights, transforming them into delectable treats that will elevate any meal. From classic roasted Brussels sprouts with garlic and Parmesan to more adventurous variations featuring bacon, balsamic glaze, and even maple syrup, these recipes cater to every palate. Whether you prefer your Brussels sprouts crispy, tender, or caramelized, there's a recipe here that will satisfy your cravings. Get ready to embark on a culinary journey that celebrates the humble Brussels sprout, showcasing its versatility and unlocking its full potential.
ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
HERBED BRUSSELS SPROUTS
Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. -Debbie Marrone, Warner Robins, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
PANCETTA AND HERB BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.
HERBED BRUSSELS SPROUTS
This dish was prepared for the Walla Walla Symphony rehearsal dinner. Did I mention how much they love to eat? And what a pleasure it is to take part in preparing their meal? One lady does all the planning and provides the recipes. All the rest of us (8 to 10 ladies) prepare the dishes. Each dish must serve a minimum of...
Provided by Marlene Fields
Categories Vegetables
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Remove any loose leaves and trim stem ends of Brussels Sprouts. Cut an X in the core end with a sharp knife. Place sprouts in a steamer basket over 1" of water. Bring to a boil; cover and steam for 9 to 12 minutes or until tender-crisp.
- 2. Transfer to a 9 x 13 baking dish coated with non-stick cooking spray. Top with mushrooms. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjarom, and pepper. Drizzle over mushrooms and sprouts. Sprinkle with pimientos. Bake, uncovered, for 15 to 20 minutes or until veggies are tender.
Tips:
- Choose fresh, firm Brussels sprouts with tightly closed leaves.
- Trim the stem end of the Brussels sprouts and remove any wilted or damaged leaves.
- For even cooking, cut larger Brussels sprouts in half or quarters.
- If you don't have parchment paper, you can use a lightly greased baking sheet.
- To save time, you can roast the Brussels sprouts ahead of time and reheat them before serving.
- For a crispy texture, roast the Brussels sprouts at a high temperature.
- If you like, you can add other vegetables to the roasting pan, such as sweet potatoes, carrots, or parsnips.
- For a flavorful twist, try adding a tablespoon of maple syrup or honey to the roasting pan.
Conclusion:
These Herbed Brussels Sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be roasted in the oven or cooked in a skillet. With their crispy texture and flavorful herb coating, these Brussels sprouts are sure to be a hit at your next meal.
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