BRUSSEL SPROUTS AND PASTA RECIPES
PARMESAN BRUSSEL SPROUTS | VEGETABLE RECIPES | JAMIE OLIV…
Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters! Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.
Total Time 30 minutes
Yield 8 as a side
Number Of Ingredients 5
Steps:
- Preheat the oven to 220ºC/gas 7.
- Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.
- Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.
Nutrition Facts : Calories 149 calories, FatContent 8.7 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 9.7 g protein, CarbohydrateContent 5.3 g carbohydrate, SugarContent 4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
ROASTED BRUSSELS SPROUTS | ALLRECIPES
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 Roasted Brussels Sprouts
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
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, CarbohydrateContent 10 g, FatContent 7.3 g, FiberContent 3 g, ProteinContent 2.9 g, SaturatedFatContent 1.1 g, SodiumContent 344 mg, SugarContent 4.5 g
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- It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized. With a bit of butter, salt and pepper, they are great on there own, but can also be tossed with a bunch of other ingreidents. But before you cook them, you have to clean them. Fortunately cleaning a Brussel sprout is not all that hard. Buying Look for Brussel sprouts that have tight heads; avoid those with loose leaves They should be firm without any soft spots Avoid Brussel sprouts with surface gashes or significant blemishes Cleaning To clean your Brussel sprout, rinse them off in cold water to remove any dust or dirt Using a small knife, take off the tip of the stem and discard it Remove any of the outer leaves that do have blemishes; don’t worry if a few more just happen to fall off Place the cut stem on your cutting board and slice the Brussel sprout in half from top to bottom The route end should still hold the most of the outer leaves together Depending on the size, you may want to cut them in half again, so that you get bit size pieces Now you should be good to go for whatever cooking method you want to use. Hope you enjoy them sprouts!!
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Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. Here's the best way roast brussels sprouts in the oven and a few ways to insure that your Brussels get as crispy as possible.
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Total Time 30 minutes
Category side dish
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Total Time 30 minutes
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- Preheat oven to 220°C (200ºC Fan). On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined. Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through. Sprinkle with flaky sea salt, if desired, and serve immediately.
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BRILLIANT BRUSSELS | JAMIE OLIVER VEGETABLE RECIPES
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there’s anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 126 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 126 calories per serving
- Peel and chop the onions, then pick and finely chop the sage leaves.
- Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
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- Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
- Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
- Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
- Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
- Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.
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