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Roasted Brussels sprouts are the crispy, smoky, and subtly sweet side dish that never fails to please. This simple 4-ingredient recipe pairs well with any protein and can easily be customized to accommodate a wide range of tastes.
Crispy Roasted Brussels Sprouts are scrumptiously charred and caramelized outside and tender inside. Cooking Brussels sprouts in the oven is the easiest way to make them delicious and will win over veggie skeptics!
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.
102 Reviews. 240 Comments Jump to recipe. Roasted Brussels sprouts are a revelation! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They’re full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan.
Step-by-Step Instructions. Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking. Directly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
The most amazing Roasted Brussels Sprouts are golden and CRISPY with a crunchy garlic parmesan crust! Ridiculously easy and mouthwateringly good, this is sure to become your “go-to” brussels sprouts recipe.
Turn them out onto a clean kitchen towel and pat completely dry (eliminating excess moisture will help you achieve the crispiest results). Trim the ends of the sprouts. If you see any yellow or bruised outer leaves, pull them off and discard. Cut the sprouts in half lengthwise and place on a large-rimmed baking sheet.