Best 17 Roasted Garlic Brussels Sprouts Recipes

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**Roasted Garlic Brussels Sprouts: A Flavorful and Nutritious Side Dish**

Roasted garlic Brussels sprouts are a delectable and nutritious side dish that will elevate any meal. These bite-sized cabbages offer a slightly bitter yet subtly sweet flavor that pairs perfectly with the savory and aromatic roasted garlic. This recipe is not only easy to make but also incredibly versatile, allowing for customization to suit your taste preferences. Whether you prefer a crispy or tender texture, a simple or spiced flavor profile, or a quick weeknight meal or an elegant holiday dish, this recipe has you covered. With variations ranging from a classic roasted garlic version to a tangy balsamic glaze and a cheesy Parmesan crust, there's a roasted garlic Brussels sprouts recipe for every occasion. Get ready to tantalize your taste buds with this delightful and healthy dish that will become a staple in your culinary repertoire.

Let's cook with our recipes!

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY



Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

Steps:

  • Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
  • Add the rest of the ingredients to the bowl and toss to cover.
  • Spread the sprouts onto a baking sheet.
  • Bake in a 400˚F (200˚C) oven for 20 minutes.
  • Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
  • Enjoy!

Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC



Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 25m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
  • Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
  • Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

ROASTED GARLIC BRUSSELS SPROUTS



Roasted Garlic Brussels Sprouts image

Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA



Roasted Brussels Sprouts with Garlic and Pancetta image

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.

Categories     Gourmet     Thanksgiving     Fall     Winter     Side     Vegetable     Pork     Garlic     Roast     Christmas     Brussels Sprout     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Holiday 2018

Yield 4 servings

Number Of Ingredients 5

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Steps:

  • Preheat oven to 450°F.
  • Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
  • Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

ROASTED BRUSSELS SPROUTS AND GARLIC



Roasted Brussels Sprouts and Garlic image

These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic is roasted it becomes mellow and slightly sweet.

Provided by xtine

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs Brussels sprouts
2 heads garlic
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
  • Separate the garlic cloves and peel them.
  • Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
  • Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

GARLIC-PARMESAN ROASTED BRUSSELS SPROUTS



Garlic-Parmesan Roasted Brussels Sprouts image

This is a wonderful, simple Brussels sprouts recipe that's very light and tastes very good. It's great for leftovers that you can eat for a snack!!

Provided by BessieMo

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 55m

Yield 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, halved
½ cup water
5 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Move the rack to the upper third of the oven. Drizzle a small amount of oil in the bottom of a 9x13-inch baking dish.
  • Combine Brussels sprouts, water, garlic, salt, and pepper in a bowl and toss to coat. Spread mixture into the prepared baking dish in a single layer.
  • Bake in the preheated oven for about 25 minutes. Toss and continue baking until caramelized to taste, about 10 minutes more. Remove from oven, add butter, and cover with Parmesan cheese. Continue baking about 10 minutes more. Toss Brussels sprouts in the pan, scraping up brown bits, before serving.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 11.3 g, Cholesterol 16.4 mg, Fat 9.5 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 4.1 g, Sodium 312.5 mg, Sugar 2.6 g

GARLIC ROASTED BRUSSELS SPROUTS



Garlic Roasted Brussels Sprouts image

My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. -Katherine Moore-Colasurd, Cincinnati, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 6

2 pounds fresh Brussels sprouts, trimmed and halved
2 medium red onions, cut into 1-inch pieces
3 tablespoons olive oil
7 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Divide Brussels sprouts and onions between 2 foil-lined 15x10x1-in. baking pans., In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway through.

Nutrition Facts : Calories 69 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC



Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic image

I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 13h15m

Yield 8 servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1/4 cup grainy mustard
Zest and juice of 2 lemons
1/2 cup white wine
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
1 pork loin, preferably center cut or relatively "even" in thickness from one side of it to the other
Kosher salt
4 tablespoons extra-virgin olive oil
12 cloves garlic, separated but not peeled
2 cups Brussels sprouts, washed and trimmed of any outer leaves
14 to 20 small shallots, peeled
1 teaspoon chili flakes
1/3 cup coarse breadcrumbs
1 tablespoon Sherry vinegar

Steps:

  • For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
  • Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
  • Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
  • Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
  • Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
  • If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
  • Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

GARLIC PARMESAN ROASTED BRUSSELS SPROUTS



Garlic Parmesan Roasted Brussels Sprouts image

Yield 4

Number Of Ingredients 6

24 ounces brussels sprouts (chopped)
2 Tablespoons olive oil
2 teaspoons minced garlic
3 Tablespoons grated parmesan cheese
2 Tablespoons Italian bread crumbs
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Chop your brussels sprouts into bite sized pieces.
  • Place brussels sprouts onto baking sheet and drizzle with olive oil.
  • Toss until all brussels are coated.
  • Sprinkle parmesan cheese and Italian bread crumbs over brussels sprouts.
  • Season with salt and pepper.
  • Bake for 10 minutes and then remove from the oven and toss brussels to help them bake evenly.
  • Return to oven for another 10 minutes or until they begin to golden.

Nutrition Facts : Servingsize 1 serving, Calories 679 kcal, Fat 35 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 521 mg, Carbohydrate 73 g, Sugar 16 g, Protein 29 mg

ROASTED BRUSSELS SPROUTS WITH BROWNED GARLIC



Roasted Brussels Sprouts with Browned Garlic image

I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

Provided by Kozmic Blues

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, ends trimmed then cut in half
2 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1 teaspoon ground sage
1 tablespoon fresh lemon juice, optional
salt & freshly ground black pepper, to taste

Steps:

  • Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
  • Place Brussels sprouts in a baking dish coated with cooking spray.
  • Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
  • Heat remaining olive oil in a skillet over medium heat.
  • Add sliced garlic and cook for about 3-4 minutes or until golden brown.
  • Remove from heat and stir in fresh lemon juice if using.
  • Add roasted sprouts to the garlic oil, and toss to combine.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC



Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic image

I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

1/2 cup Dijon mustard
1/4 cup grainy mustard
1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total)
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
4 tablespoons extra-virgin olive oil
1 pork loin, preferably center cut or relatively "even" in thickness from 1 side to the other
Kosher salt and freshly ground black pepper
12 cloves, or 1 head, garlic, cloves separated but not peeled
2 cups Brussels sprouts, ends trimmed and dry outer leaves removed
14 to 20 small shallots, peeled
1 teaspoon red chili flakes
1 slice rye bread, diced
1 tablespoon sherry vinegar

Steps:

  • Preheat the oven to 500 degrees F.
  • In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns.
  • Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
  • When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
  • In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
  • Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
  • Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
  • Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.

GARLIC PARMESAN ROASTED BRUSSELS SPROUTS



Garlic Parmesan Roasted Brussels Sprouts image

Make and share this Garlic Parmesan Roasted Brussels Sprouts recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

10 ounces fresh Brussels sprouts
1 whole garlic, cloves separated and peeled
1 1/2 teaspoons olive oil
1/2 teaspoon lemon pepper
1/4 teaspoon sea salt
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400 ° F.
  • Toss together Brussels sprouts, garlic cloves, olive oil, lemon pepper, and salt; spread on a baking sheet.
  • Roast for 20-25 minutes or until garlic and Brussels sprouts are tender.
  • Toss with Parmesan cheese and serve.

ROASTED SLICED BRUSSELS SPROUTS WITH GARLIC



Roasted Sliced Brussels Sprouts With Garlic image

Just made a roast? This is Great to make while roasts are resting. Just have it prepped and ready to put into the hot oven. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. Have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. For vegetarians you can make a grain along side these because they have a good amount of protein. This also works great when you stir fry them!

Provided by Rita1652

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout (about 40)
1 half red onion, peeled and sliced then
4 garlic cloves, peeled and minced
olive oil
salt
pepper
red pepper flakes

Steps:

  • Preheat the oven to 450 F°.
  • Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
  • Cut vertically into thin slices.
  • Break the onion slices apart into rings and add to the sprouts along with the garlic and a light sprinkling of salt.
  • Drizzle with olive oil, toss the vegetables to coat them with oil, and spread out evenly in a thick skillet or non-stick baking dish. Bake for about 20 minutes, or until the vegetables are lightly browned and tender, tossing once half way through roasting.
  • Serve hot as a side dish.

ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Provided by Mark Bittman

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams

GARLIC ROASTED BRUSSELS SPROUTS WITH ONIONS & WALNUTS



GARLIC ROASTED BRUSSELS SPROUTS WITH ONIONS & WALNUTS image

Categories     Vegetable     Side

Yield Serves 6-8

Number Of Ingredients 8

Ingredients
•8 cups (24 oz.) brussels sprouts, quartered
•1/2 cup walnuts, chopped
•4 cloves garlic, chopped
•3 shallots, chopped
•1 onion, chopped
•2 tablespoons olive oil, plus extra for drizzling
•kosher salt and freshly ground pepper, to taste

Steps:

  • 1.Preheat oven to 450º F. 2.In a large bowl, combine brussels sprouts, garlic, shallots, onion, olive oil, salt and pepper. Toss to combine and season everything. 3.Spread out on a baking sheet and bake for 15-20 minutes, or until some brussels sprouts have become crispy. 4.In the meantime, toast your walnuts for 4-5 minutes, in a pan over medium-high heat, stirring frequently so they don’t burn. 5.Remove tray from oven, add walnuts and extra olive oil (and seasoning, if needed) and toss well. Serve hot.

ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

Make and share this Roasted Brussels Sprouts With Garlic recipe from Food.com.

Provided by Tom Green

Categories     Vegetable

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 pint Brussels sprout (about a pound)
4 -6 tablespoons extra virgin olive oil, to coat bottom of pan
5 garlic cloves, peeled
1/8 teaspoon salt and pepper (to taste)
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Tips:

  • To easily remove the outer leaves of Brussels sprouts, cut off the stem end and use your hands to peel the leaves away.
  • For best results, use Brussels sprouts that are about 1 inch in diameter.
  • Before roasting, toss the Brussels sprouts with olive oil, salt, and pepper. This will help them brown and caramelize.
  • To add extra flavor, try roasting the Brussels sprouts with other vegetables, such as carrots, parsnips, or sweet potatoes.
  • If you want the Brussels sprouts to be crispy, roast them at a high temperature (400 degrees Fahrenheit or higher) for a shorter amount of time.
  • For softer Brussels sprouts, roast them at a lower temperature (350 degrees Fahrenheit or lower) for a longer amount of time.

Conclusion:

Roasted garlic 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 tailored to your own taste preferences. Whether you like them crispy or soft, roasted garlic Brussels sprouts are a great way to add some extra flavor and nutrition to your meals.

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