After more than a decade of cooking this stellar (if mis-maligned) vegetable in what I *thought* was the one and only way to make it taste delicious, I’ve become hooked on an entirely new (and faster) preparation method: Sautéed Brussels Sprouts.Charred and crispy on the outside, lightly caramelized and meaty on the inside, and ready to serve faster than you can say “hustle!” these sautéed Brussels sprouts have become my new go-to quick and easy side dish.While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have a rich, caramelized flavor, and a tender, satisfying (but not mushy!).I turned to my trusty cast iron skillet and made sautéed Brussels sprouts on the stovetop instead.So outstanding in fact, they have (for the moment at least) replaced roasted Brussels sprouts as my preferred cooking method.All you need to make sautéed Brussels sprouts is a heavy-bottomed pan, some olive oil, salt, and 10 minutes over medium-high heat.I’m going to encourage you to add a splash of acid and maybe a handful of nuts or cheese if you feel so motivated, but if you like, you can just throw the halved Brussels sprouts in the pan and call it a day.If you’ve been searching for a way to get more vegetables into your diet that a) doesn’t take too much work and b) you’ll actually enjoy eating, this easy sautéed Brussels sprouts recipe is the place to start.Looking for even more ways to cook delicious, healthy Brussels sprouts (in addition to roasted and sautéed?).Shaving the spouts thinly and topping them with plenty of lemony dressing also helps to remove their bitterness.All of these terms refer to the same method of cooking the Brussels sprouts with oil in a large skillet over high heat.These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.Brussels sprouts crave acid; a splash will balance and perk up their flavor.Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts.Continue to cook and stir until the Brussels sprouts are deep dark golden brown.Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are.Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.While both oven roasted and pan sautéed Brussels sprouts have similar qualities—both taste addictively crispy and caramelized on the outside and distinctly savory—I have observed some differences between the two.They’re still delightful to eat, but they don’t totally melt in your mouth the way baked sprouts do.Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end.Continue stirring, allowing the residual heat from the pan to toast the nuts.Serve these tasty sprouts with a hearty dish like Crock Pot Pork Chops.Serve these tasty sprouts with a hearty dish like Crock Pot Pork Chops.I love having a side of Brussels sprouts with a pasta dish like Penne Alla Vodka.Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through, adding in a splash of balsamic vinegar to perk them back up.Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through, adding in a splash of balsamic vinegar to perk them back up.Place cooked and cooled Brussels sprouts in an airtight freezer-safe container and store in the freezer for up to 2 months.

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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 nuttiness of the roasted garlic and the saltiness of the cheese is a delicious combination!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.Hot and fast cooking is best, and a preheated oven will speed things up.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. .

Roasted Brussels Sprouts Recipe

This crispy roasted Brussels sprouts recipe is my favorite healthy side dish!Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings.I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down.This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake.Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges.Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up!Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.I hope you love making these oven roasted Brussels sprouts, but don’t stop there!, pinch of red pepper flakes Instructions Preheat the oven to 425° and line a baking sheet with parchment paper.Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet.If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. .

Truly Delicious Brussels Sprouts

I did saute these a little longer than the recipe asked for, only because mine were not quite ready after 45 seconds.I started slicing them long ago to trick my husband into eating them!Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely.I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture.For years I have used the Julia Child method of lightly steaming the sprouts and then thinly slicing and sautéing them in butter.Mine took longer than 45 seconds to soften but were still speedy and effortless to prepare.Most people who profess to dislike this healthy vegetable have usually only had the overcooked variety.I still love the lemon especially well, but sometimes I also like leaving out the lemon and subbing in one of the following: (1) cider vinegar & brown or raw sugar with mustard seeds &/or red pepper flakes or sometimes I use stevia), (2) -or- balsamic vinegar & almond slices (also with red pepper flakes and/or raw sugar), or (3) lime juice with garlic powder and chipotle (or cayenne powder - no sugar here, though).I bumped up the flavor last time by adding some bacon bits and some sliced almonds in as well near the end ( even a handful of dried cranberries for color).Just be careful when adding half-frozen sprouts to the hot butter-oil mixture, because the veggies are wet and will spatter.What a great change from the whole spouts and its amazing the flavor with just a couple of simple ingretients. .

Roasted Brussels Sprouts Recipe

2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. .

Perfect Roasted Brussels Sprouts Recipe

Roasted Brussels sprouts really don’t need much seasoning, but I’ve come up with many ways to serve them over the years.When you’re at the grocery store, look for bright green Brussels sprouts with intact outer leaves.Brussels sprouts need some breathing room on the pan, or they’ll produce so much steam that they never crisp up.Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).I generally recommend turning your vegetables halfway through baking, but sprouts are a special case.Halved Brussels sprouts, when they are placed with the flat sides against the pan, essentially steam on the inside where the air is trapped.That means that the insides become perfectly tender, while the flat edges turn deeply golden.Roast the Brussels sprouts until they are deeply golden on the flat sides and offer little resistance when pierced through by a fork.Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $8 at Whole Foods and similar stores.Lightly drizzle toasted sesame seed oil or teriyaki sauce over the warm sprouts.Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.Spread several generous swooshes of tahini sauce over a serving plate, and gently pile your roasted sprouts on top.As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming. .

Perfectly Crispy Brussels Sprouts – A Couple Cooks

They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.Yes, this is our new favorite way to eat Brussels sprouts: and we didn’t need a new one.They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes.Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them.And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s.It’s a healthy and easy side dish that tastes much greater than the sum of its parts.To get crispy Brussels sprouts with the recipe below, it’s easiest to have them as the only thing in the oven.Parchment paper is great for easy cleanup: so food doesn’t get glued to the pan!If you don’t have any parchment paper, you can roast right on the baking sheet (just have fun later!Over time, we’ve found the silicone baking mats make veggies more soggy.To get the crispiest of crispy Brussels sprouts, use either parchment paper or just skip it.Follow all those hints, and you’ll have supremely crispy Brussels sprouts!There are lots of other tasty ways to top crispy Brussels sprouts!They’re roasted until blackened and caramelized, then tossed with a tangy sweet balsamic sauce.honey (or maple syrup) Spicy variation: 1 teaspoon hot sauce, plus more to drizzle Instructions Preheat the oven to 450 degrees Fahrenheit.Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using).For the spicy variation, drizzle with additional hot sauce to taste.Notes *Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy.If you don’t have parchment paper, you can skip it and roast directly on the sheet. .

Oven 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.Take your washed Brussel sprouts, and make sure the ends are trimmed and the yellow leaves are all removed.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 onto a lightly greased 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.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.With only 5 minutes of prep time, you'll want to make this delicious and healthy side dish every night!Course Side Dish Cuisine American Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 Calories 166 kcal Author Lil' Luna Ingredients 1 1/2 pounds brussel sprouts ends trimmed and yellow leaves removed.Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large Ziploc bag.Pour onto lightly greased baking sheet and cook for 20-30 minutes (based on how crispy you like them). .

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