ROASTED BRUSSEL SPROUTS BROWN SUGAR RECIPES
ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN | FOOD NETWORK
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
GARLIC BROWN BUTTER ROASTED BRUSSELS SPROUTS AND CARROTS ...
Garlic Brown Butter Roasted Brussels Sprouts and Carrots are an incredible holiday side dish recipe. Tossed in garlic brown butter and roasted to a delicious perfection, these veggies are a hit!
Provided by Katerina | Diethood
Categories Side Dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400F.
- Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
- Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
- Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic!
- Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined.
- Roast for 30 to 35 minutes, or until veggies are tender.
- Remove from oven and transfer to a serving plate.
- Garnish with parsley.
- Serve.
Nutrition Facts : Calories 149 kcal, CarbohydrateContent 10 g, ProteinContent 2 g, FatContent 11 g, SaturatedFatContent 7 g, CholesterolContent 30 mg, SodiumContent 148 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving
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Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
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