1. Wash brussel sprouts and core. Seperate leaves and
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussel 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 35-40 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 and serve immediately.
You can salt these generously, like French fries, if you like.
Run hot water over frozen brussel sprouts; drain; cut large ones in
Cook Brussel sprouts according to package directions.
Immerse into cold water to stop cooking.
Slice each Brussel sprout in quarters lengthwise.
Toss with melted butter and season with salt and pepper.
Pour into shallow baking pan and spread to single layer.
Sprinkle with cheese and broil until cheese is melted and bubbly.
Cook sprouts according to pkg. directions. Drain and cut sprouts in half. Set aside. Saute onion in butter until tender. Add brown sugar, flour, salt, dry mustard and pepper. Mix well. Add milk; cook and stir until thick and bubbly. Gradually add 1/2 cup mixture to sauce pan. Add brussel sprouts and stir gently. Heat through but DO NOT BOIL.
1. Cook brussel sprouts using directions on package. Drain.
2. Mix Italian dressing, dill weed, and green onions or chives.
3. Pour over warm sprouts and chill several hours before
serving.
Roast in the preheated oven for 15 to 20 minutes, shaking
Remove outer leaves of brussels sprouts.
Rinse briefly.
Trim.<
ixing bowl, toss the Brussels sprouts & garlic with 1 1/2
our brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
Preheat oven to 425 degrees F.
Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.
Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat.
Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.
Heat oven to 400 degrees.
Toss brussels sprouts, oil, 3/4 tsp salt, bread crumbs and 1/4 tsp pepper until sprouts are coated.
Transfer sprouts to rimmed baking sheet.
Ccook until sprouts are well browned and tender for 40-45 mins, stirring every 10 minutes.
Transfer to serving platter, season with a bit more salt and pepper to taste, and serve.
1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
3. Season with salt and pepper and add the crushed red pepper flakes.
4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
sprouts are tender.
5. Mix in the cheese.
Preheat oven to 350.
Wash, trim and halve the brussel sprouts. Place on a baking sheet.
Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.
egrees.
Cut the brussels sprouts down to the root end
Combine stock and quinoa in a sauce pot and bring to a boil. Once boiling, reduce heat and simmer, covered, until tender and all the stock has been absorbed (~15 minutes).
Heat the olive oil in a large pan over medium heat.
Add the garlic and onion and saute for 3-4 minutes.
Add brussel sprouts and pan roast until just starting to brown.
Remove from heat and mix veggie mix with the quinoa.
Add parsley and almonds.
Salt and pepper to taste.
o 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, 3
Heat oil in a pan and saute the potatoes and brussel sprouts for about 3 minutes. Pour in the stock, bring to a boil and simmer on a low heat for about 15-20 minutes.
Add the carrots and sausage 5 minutes before the end of cooking. Season with salt, pepper and nutmeg and serve with a sprinkle of parsley.
Preheat oven to 350\u00b0F.
Line a rimmed baking sheet with parchment or aluminum foil.
In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
Put brussel sprouts in bowl and toss to coat.
Spread evenly on baking sheet in a single layer.
Bake, uncovered, for 30 minutes, until tender.
Place on a platter and squeeze lemon juice over to taste, if desired.
Enjoy!