n baking sheet and roast for 30-40 minutes, until tender
oss 1/2 of the Brussels sprouts with olive oil, salt, and
.
2. Place trimmed Brussels sprouts, olive oil, kosher salt,
directions
Toss the brussels sprouts in the oil along with
alt.
Add brussels sprouts to salt mixture, weigh sprouts down with plate
50\u00b0F.
Toss the brussels sprouts with enough olive oil to
50\u00b0F.
Put the Brussels sprouts on a rimmed baking sheet
he potatoes at 400 degrees for 45 minutes to an hour
large deep skillet. Add brussels sprouts and minced shallot and saute
o 400\u00b0F.
Toss Brussels Sprouts with olive oil and season
Preheat oven to 425 degrees F.
Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.
anola oil until shimmering. Add sprouts to the skillet and season
Preheat the oven to 400 degrees.
Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
Separate the garlic cloves and peel them.
Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.
200 degrees C).
Toss Brussels sprouts with olive oil in a
00 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1
Toss brussels sprouts in oil and salt and
Preheat oven to 425\u00b0F.
On a baking sheet, toss Brussels sprouts and onions with olive oil.
Season with salt and pepper.
Bake for approximately 45 minutes, until sprouts are tender and starting to brown.
Meanwhile, place the cider in a medium-sized saucepan, and simmer on medium, until reduced to approximately 1 cup.
When sprouts are finished, remove from oven, place in a serving dish and toss with cider.
Serve warm.
Preheat oven to 400 \u00b0 F.
Toss together Brussels sprouts, garlic cloves, olive oil, lemon pepper, and salt; spread on a baking sheet.
Roast for 20-25 minutes or until garlic and Brussels sprouts are tender.
Toss with Parmesan cheese and serve.
200 degrees C).
Toss Brussels sprouts with onion and olive oil
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.