BRUSSEL SPROUTS VEGETABLE RECIPES

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BRUSSEL SPROUTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Brussel sprouts | Vegetables recipes | Jamie Oliver recipes image

Just rattle the sprouts straight through the processor and into a pan with some gorgeous flavours to pimp them right up. Done.

Total Time 25 minutes

Yield 6 to 8 as a side

Number Of Ingredients 6

1 red onion
50 g unsalted butter
4 sprigs of fresh sage
1 kg Brussels sprouts
4 tablespoons Worcestershire sauce
1 clove of garlic

Steps:

    1. Peel and quarter the onion, push it through the fine slicing attachment of your food processor, and tip into a large pan on a medium heat with the butter.
    2. Pick, finely slice and add the sage leaves, then fry for 4 minutes, or until soft, stirring occasionally.
    3. Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. In batches, push them through the same fine slicer.
    4. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.
    5. Toss in the Worcestershire sauce, then turn the heat off and gun in the unpeeled garlic through a garlic crusher. Stir well, season to perfection and serve.

Nutrition Facts : Calories 114 calories, FatContent 6.9 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.2 g salt, FiberContent 0.5 g fibre

BEST ROASTED VEGETABLE MEDLEY - PERFECT VEGETABLE MEDLEY ...



Best Roasted Vegetable Medley - Perfect Vegetable Medley ... image

This roasted vegetable medley beats a wilted green salad any day, but especially during the holidays: tart cranberries, nutty pecans, caramelized balsamic.

Provided by Lauren Miyashiro

Categories     gluten-free    vegan    vegetarian    Christmas    dinner party    Thanksgiving    roasted    side dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

3/4 lb.

Brussels sprouts, trimmed and halved

2

large carrots, peeled and sliced into 1/2” pieces

2 tbsp.

extra-virgin olive oil

1 tbsp.

balsamic vinegar

1 tsp.

chopped rosemary leaves

1 tsp.

chopped thyme leaves

Kosher salt

Freshly ground black pepper

1/2 c.

toasted pecans

1/2 c.

dried cranberries

Steps:

  • Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.  Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through.  Before serving, toss roasted vegetables with pecans and cranberries.

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