Best 3 The Best Roasted Brussels Sprouts Recipes
**Roasted Brussels Sprouts: A Flavorful and Nutritious Side Dish**
Roasted Brussels sprouts are a delicious and versatile side dish that can be enjoyed as part of a healthy and balanced diet. These miniature cabbages are packed with nutrients, including fiber, vitamin C, and vitamin K. They also contain antioxidants that can help protect your cells from damage. Roasting Brussels sprouts brings out their natural sweetness and caramelizes their edges, creating a crispy and flavorful dish.
This article presents three unique recipes for roasted Brussels sprouts, each with its own distinct flavor profile. The first recipe is a classic roasted Brussels sprouts dish with olive oil, salt, and pepper. The second recipe adds a touch of sweetness with a balsamic glaze, while the third recipe incorporates the bold flavors of Parmesan cheese and garlic. No matter which recipe you choose, you're sure to enjoy these roasted Brussels sprouts as a healthy and delicious side dish.
THE BEST ROASTED BRUSSELS SPROUTS
Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
- Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
- Meanwhile, place another rimmed baking sheet in the oven to preheat.
- Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
- Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
- Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.
PERFECT ROASTED BRUSSELS SPROUTS
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You'll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 side serving, Calories 133 calories, Sugar 3.7 g, Sodium 175 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 0 mg
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
Tips:
- Choose fresh Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves. Avoid any that are yellowing or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end and remove any loose or damaged outer leaves.
- Halve or quarter the Brussels sprouts: For smaller sprouts, simply halve them. For larger sprouts, cut them into quarters.
- Toss the Brussels sprouts with olive oil, salt, and pepper: Be sure to coat them evenly.
- Roast the Brussels sprouts at a high temperature: This will help them caramelize and get crispy.
- Shake the roasting pan halfway through cooking: This will help ensure that the Brussels sprouts cook evenly.
- Serve the Brussels sprouts immediately: They are best when they are hot and crispy.
Conclusion:
Roasted 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 a variety of ways. With just a few simple ingredients, you can create a dish that is both flavorful and nutritious. So next time you're looking for a healthy and delicious side dish, give roasted Brussels sprouts a try!
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