Roasted brussel sprouts are easy to prepare and loved by everyone, even veggie haters!Brussels sprouts are available all year, but for the best flavor, buy them during their peak season, late fall to early winter.Before you can roast brussels sprouts, you need to shop for them, and choosing the best specimens is key to their flavor.This recipe is super simple, and roasting brussels sprouts takes just 20 minutes.Just watch the video located in the recipe card at the bottom of this post!Nowadays you can pick up balsamic glaze in your local markets and Trader Joe’s.That being said, I prefer to simply drizzle of combination of balsamic and honey over my roasted brussel sprouts.Some people say to roast vegetables, the oven needs to be scorching hot.I think the key to why my recipe got so successful was due to the fact that the brussel sprouts were roasted first, THEN tossed in the vinegar and honey after, thus veggies were still crispy, but had a wonderful glaze all over, too!When your oven is completely preheated, it typically takes 20 minutes of cook time for the perfectly caramelized, roasted Brussel sprouts.The time can vary depending on the size of the sprouts and how deeply caramelized you want them.Yes, bacon does make everything taste better, especially if you add it to brussels sprouts gratin .Pan roasted brussel sprouts are crispy, browned and have a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.are crispy, browned and have a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.Sauteed cauliflower with brussel sprouts– This simple side dish proves that one veggie is delicious and two is not a crowd.Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.This post, originally published on Kevin Is Cooking July 23, 2014, was last updated with new content on Oct 2, 2021. .
Oven Roasted Brussel Sprouts Recipe [VIDEO]
Roasted Brussels Sprouts is an easy side dish to make, with delicious nutty flavors and healthy nutrients.We love making easy and delicious side dishes, and this one tops the list.Baked Brussels Sprouts are flavorful and taste delicious, and go well with any main dishes on the table.You basically take some fresh Brussels sprouts, clean, cut them in half, season with olive oil, salt, and pepper, and roast them in the oven.Roasting them is the perfect way to bring out the delicious nutty flavors, and make them crisp and crunchy.Pull off any yellow and dry leaves, and slice sprouts in half lengthwise.In a large bowl, toss Brussels sprouts with 4 tablespoons of olive oil, kosher salt, and pepper, coat well.Next, transfer them to the prepared baking sheet and roast for 35 to 45 minutes, until crisp on the outside and tender on the inside.Other members of the Brassica family are kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy.– cook bacon in a pan until nice and crispy, mix with the oven-roasted Brussels sprouts before serving.Like cabbage, broccoli, cauliflower, and other vegetables from the same family, brussels sprouts can be eaten raw for most people.When roasting the brussel sprouts is best to place them directly on a metal baking sheet without any foil or paper.▢ 1 tablespoon garlic powder (optional) Garnish: ▢ 1 cup grated parmesan US Customary Metric Cook Mode Prevent your screen from going dark Instructions ▢ Preheat oven to 425 degrees F.▢ In a large bowl, toss Brussels sprouts with 3 tablespoons of olive oil, kosher salt, pepper, and garlic powder if using, coat well.▢ Transfer them to a large baking sheet lightly greased with olive oil or cooking spray. .
Perfect Roasted Brussel Sprouts (+VIDEO)
With only 5 minutes of prep time, you’ll want to make this delicious and healthy side dish every night!We serve roasted brussel sprouts on the side of parmesan pork chops, or crispy chicken, and the kids will eat them right up!Well, when baked correctly, they taste like mildly sweet, nutty, crispy, yet tender little orbs of deliciousness.We have a feeling this recipe will make Brussel Sprouts converts out of ya!Place them in a ziplock bag with the extra virgin olive oil, kosher salt and pepper.Pass them the bag and have them shake it up until the Brussel sprouts are coated in the olive oil.Dump all of the Brussel sprouts in a single layer onto a lightly greased rimmed baking sheet and cook them until they’re just the right amount of crispy.The size of your sprouts and the desired level of crispiness will affect the cooking time at various temperatures.Roasted Brussel Sprouts with Bacon – Prepare like normal (with the option of reducing the oil to 2 TB because the bacon will add extra grease) and spread the brussel sprouts out on a sheet pan.Roast until they are golden, slightly caramelized and crispy, turning halfway through for even cooking.Then add brown sugar and cook on low for an additional 10-12 minutes uncovered, and then back on high until all the water has evaporated.Parmesan Brussel Sprouts – Add 1 teaspoon of minced garlic (or garlic powder) and ⅓-½ c of parmesan cheese to the ziploc bag when coating the brussel sprouts.Cutting them in half creates more surface area for oil to cover, and the smaller pieces will cook faster than whole sprouts.OR, bring on the heat right from the start and roast the brussel sprouts at 475 degrees for 15-20 minutes. .
Instant Pot Brussels Sprouts With Bacon & Garlic (with VIDEO)
With only a handful of ingredients, this recipe for Instant Pot Brussels sprouts with crispy bacon and garlic is a must-have not just for Christmas or Thanksgiving, but for any day of the week.These mini cabbages have a nutty, sweet flavour and make for a great side dish to any mains.If you’ve always been a Brussels sprouts critic, we urge you to try this simple, delicious and healthy recipe.The saltiness of the bacon and the aroma of the garlic really spruce up those sprouts, giving them a great taste.Diet: Gluten Free Print Recipe Pin Recipe Description Classic combination of crispy bacon and garlic gives these Instant Pot Brussels sprouts the best flavor.Serve these as a side dish with any main, perfect for midweek dinner, Thanksgiving and Christmas.Juice of 1/3 lemon Instructions To prepare the Brussels sprouts, give them a good wash, cut off the hard ends and slice them in halves.Add Brussels sprouts to a steaming basket or a heat-proof round dish (like a cake tin).Set the Instant Pot to Manual/Pressure cook, HIGH pressure and adjust the time to 1 minute.Open the lid and remove the Brussels sprouts and the trivet, discard the water and wipe the pot dry.Cook for 5-6 minutes, stirring a few times, until crispy and slightly browned.Return our steamed Brussels sprouts back to the pot, season with a pinch fo salt and pepper and drizzle with the lemon juice. .
Brussels Sprouts in Alfredo Sauce (VIDEO)
Brussels Sprouts in a creamy parmesan garlic alfredo sauce topped with crispy bacon is our favorite way to eat them.If you’ve had a bad experience with Brussels sprouts in the past, chances are they were probably squishy and not cooked correctly.Avoid: large sprouts, discolored leaves and black spots which indicate fungus.Brussels sprouts are high in vitamins A, C, and K. They are also an excellent source of folate, fiber, and are packed with cancer-fighting antioxidants.The added cream, bacon and parmesan bring this recipe to a total of 8 grams protein per serving.Cooking the sprouts in the bacon grease gives them an incredible depth of flavor but you can use olive oil for a lighter dish.Cook the bacon until browned then transfer to a plate keeping 3 Tbsp oil in large pan.Add trimmed sprouts and season with salt and pepper, cook until tender.We have a running list of our best-loved holiday-worthy sides such as Creamy Mashed Potatoes, bacon Roasted Sweet Potatoes and don’t forget the Dinner Rolls to dip into that creamy alfredo sauce in these Brussels sprouts!I hope you are inspired to make this easy, excellent Brussels sprouts side dish.If you enjoyed this Brussels sprouts recipe, please subscribe to our Youtube Channel and click the bell icon to get notifications when we post a new video.Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost to Make: $10-$12 Keyword: brussels sprouts Cuisine: American Course: Side Dish Calories: 240 Servings: 8 sides of brussels sprouts Ingredients 6 oz bacon , chopped.1/4 tsp black pepper US Customary - Metric Instructions Place a large deep skillet or dutch oven or medium heat.Nutrition Facts Brussels Sprouts in Alfredo Sauce Amount Per Serving Calories 240 Calories from Fat 171 % Daily Value* Fat 19g 29% Saturated Fat 11g 69% Cholesterol 65mg 22% Sodium 752mg 33% Potassium 480mg 14% Carbohydrates 12g 4% Fiber 4g 17% Sugar 3g 3% Protein 10g 20% Vitamin A 1536IU 31% Vitamin C 98mg 119% Calcium 123mg 12% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.
Crispy Brussel Sprouts with Garlic + Video
Crispy Brussel Sprouts are oven-roasted with garlic, so they're tender and flavorful, not mushy.There are so many fresh vegetables in the garden and at farmer's markets right now that I have been looking for a few new ways to prepare them.The secret to my recipe is to drizzle olive oil over the Brussel sprouts before roasting them in the oven.These roasted Brussel sprouts with garlic come out perfectly crispy every time.Just cut up about 8 slices of thick cooked bacon and toss with the veggies.Some people prefer to add a dash of balsamic vinegar while cooking.The first step is to pick over the Brussel sprouts and remove any of the outer leaves that are discolored or wilted.Then, put the Brussel sprouts in a bowl filled with room temperature water.Then pour them into a strainer in the sink and rinse them with fresh lukewarm water.This is because overcooked cabbage and Brussel sprouts release sulfur which makes them mushy.Just drizzle them with a little bit of olive oil and make sure they are completely coated.Add a little bit of salt and pepper before you bake your crispy Brussel sprouts.You can make this recipe from frozen Brussel sprouts provided they were not overcooked, to begin with.Or, add something spicy to them if you prefer like red pepper and Dijon mustard.1 teaspoon fresh ground black pepper Instructions Preheat oven to 450°F.If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. .
Basic Brussels Sprouts Recipe
Pop the oil and corn kernels and place in a lidded pan over a medium to high heat. .
The Best Brussels Sprouts of Your Life!
Golden & crisp on the outside, tender on the inside, and ready to serve in less than 30 minutes – The Best Brussels Sprouts of Your Life!Why This Recipe Works Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor.cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor.The Benefits of Eating Brussels Sprouts Like so many a cruciferous vegetables (edible members of the cabbage family), Brussels Sprouts are very low in calories, high in fiber, and help with reaching your daily value of many vitamins, and minerals.Buying Guide Choose Brussels sprouts that feel tightly compacted and hard when squeezed.Preparing and Trimming Start with cleaning the sprouts and then remove any loose leaves.Trim stems by cutting off the tough ends and halve the larger Brussels sprouts.The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.trim off the dry part of the stem at the base of the sprout and any loose outer leaves.For extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan.On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video).The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.If they are very dirty, soaking them in cold water for 20 minutes will help remove excess soil.Let’s Make The Best Brussels Sprouts of Your Life Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese – making this simple side dish one that the whole family will love!If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish.Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside.If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.trim off the dry part of the stem at the base of the sprout and any loose outer leaves.For extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan.On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video).The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact.Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates.Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. .