In the realm of culinary delights, Roasted Brussels Sprouts with Corned Beef stands as a testament to the harmonious union of flavors and textures. This delectable dish, a symphony of crispy, caramelized brussels sprouts and savory, succulent corned beef, is an explosion of flavors that will tantalize your taste buds and leave you craving more. Whether you're seeking a hearty side dish to accompany your favorite entree or a standalone vegetarian main course, this recipe has you covered. With variations ranging from the classic roasted brussels sprouts with corned beef to a tantalizing skillet version, there's a perfect recipe for every palate and preference. Get ready to elevate your culinary skills and embark on a flavor-filled journey with these Roasted Brussels Sprouts with Corned Beef recipes.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BRUSSELS SPROUTS WITH CORNED BEEF
Steps:
- Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
ROASTED BRUSSELS SPROUTS
Here's a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.
Provided by Sam Sifton
Categories brunch, dinner, easy, weekday, vegetables, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
- Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.
GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)
Provided by KTgalinCali
Number Of Ingredients 16
Steps:
- BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.
Tips:
- Choose firm, bright green Brussels sprouts. Avoid any that are yellowing or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end and any loose outer leaves.
- Parboil the Brussels sprouts. This will help them cook evenly and prevent them from getting too brown.
- Toss the Brussels sprouts with oil, salt, and pepper. This will help them get crispy and flavorful.
- Roast the Brussels sprouts at a high temperature. This will help them caramelize and get a nice golden brown color.
- Add the corned beef towards the end of roasting. This will help prevent it from drying out.
- Garnish the roasted Brussels sprouts with fresh herbs, such as parsley or thyme. This will add a pop of color and flavor.
Conclusion:
Roasted Brussels sprouts with corned beef is a delicious and easy-to-make side dish that is perfect for any occasion. The Brussels sprouts are crispy and flavorful, while the corned beef adds a savory and smoky flavor. This dish is sure to be a hit with your family and friends.
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