RECIPE OVEN ROASTED BRUSSEL SPROUTS RECIPES
OVEN ROASTED BRUSSELS SPROUTS RECIPE - FOOD.COM
Make and share this Oven Roasted Brussels Sprouts recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
- Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
- NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
- Of course, adjust the salt and olive oil to taste.
Nutrition Facts : Calories 110.6, FatContent 9.3, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 395.3, CarbohydrateContent 6, FiberContent 2.9, SugarContent 0, ProteinContent 2.9
ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN | FOOD NET…
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
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
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, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 269 milligrams, CarbohydrateContent 10 grams, FiberContent 4 grams, ProteinContent 4 grams, SugarContent 2 grams
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- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
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