SPROUTS BLACK RICE RECIPES

Name: How to cook Brussels sprouts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 750g Brussels sprouts , trimmed, any large ones halved or quartered; Knob of unsalted butter (optional)

HOW TO COOK BRUSSELS SPROUTS - BBC GOOD FOOD

How to cook Brussels sprouts - BBC Good Food image

Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.

Provided by Lulu Grimes

Categories Side dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 2

Ingredients

750g Brussels sprouts , trimmed, any large ones halved or quartered
Knob of unsalted butter (optional)

Steps:

Tip the sprouts into a pan and add a couple of cm water and a pinch of salt – a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

Nutrition Facts : Calories 47 calories, FatContent 1 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.02 milligram of sodium

BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...

Balsamic-Roasted Brussels Sprouts Recipe | Ina Garten ... image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

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.

Nutrition Facts : Calories 199 calorie, FatContent 15 grams, SaturatedFatContent 3 grams, CholesterolContent 17 milligrams, SodiumContent 860 milligrams, CarbohydrateContent 11 grams, FiberContent 4 grams, ProteinContent 7 grams, SugarContent 3 grams

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HOW TO COOK BRUSSELS SPROUTS - BBC GOOD FOOD

Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Calories 47 calories per serving

Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

See details

BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.5
Category side-dish
Calories 199 calorie per serving

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.

See details

ROASTED BRUSSELS SPROUTS WITH PANCETTA RECIPE | BOBBY FLAY ...

From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category side-dish
Cuisine american

Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

See details

HOW TO COOK BRUSSELS SPROUTS - BBC GOOD FOOD

Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

See details

BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...

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.

See details

ROASTED BRUSSELS SPROUTS WITH PANCETTA RECIPE | BOBBY FLAY ...

From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category side-dish
Cuisine american

Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

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