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Ingredients. 2 pounds Brussels sprouts, damaged outer leaves removed. 3 tablespoons extra virgin olive oil. 1 teaspoon kosher salt or sea salt. ½ teaspoon freshly ground black pepper. 1. Move an oven rack to the upper third of the oven. 2. Preheat the oven to 450 degrees Fahrenheit.
If you have an oven, along with salt, pepper, olive oil, and sprouts, you have what it takes to make deliciously caramelized vegetables with lively flavor. Learn the art of oven-roasted Brussels sprouts from this recipe with thousands of 5-star reviews.
Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness.
The trick to cooking perfect, crispy Brussels sprouts is roasting them in the oven. The high heat concentrates the sprouts’ natural sugars, making them sweet (that’s why Sautéed Brussels Sprouts taste sweet too!). Versatile.
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.
The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You’ll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.
Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Transfer the pecans to a cutting board and coarsely chop. Set aside.