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  2. 19 Roasted Brussels Sprouts Recipes That Are Perfect for Fall

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    Brussels sprouts get crispy and caramelized in the oven, ... like honey and balsamic vinegar or garlic and Parmesan cheese for an extra punch of flavor. ... the oven halfway through cooking. View ...

  3. Balsamic Brussels Sprouts with Maple, Walnuts and Feta

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    Place a rack in the center of your oven and preheat oven to 400°F. Toss Brussels sprouts with maple syrup, balsamic vinegar, olive oil, salt, and pepper. Spread in a single layer on a large ...

  4. The Secret Ingredient for the Best Roasted Brussels Sprouts - AOL

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    Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 18 to 22 minutes, tossing once after the first 15 minutes. Add the honey mustard to a large bowl, then add the ...

  5. 65 Healthy Sides That Will Steal All The Attention - AOL

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    Tossed in a honey and vinegar dressing and roasted until glazed and crisp, these sweet and tangy sprouts will steal the (side) show wherever they go. Get the Caramelized Brussels Sprouts recipe .

  6. Caramelized Brussels Sprouts Are The Missing Piece to ... - AOL

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    Yields: 6-8 servings. Prep Time: 20 mins. Total Time: 1 hour. Ingredients. Cooking spray, for the baking sheet. 2 lb. Brussels sprouts, trimmed and halved

  7. 44 Brussels sprouts recipes that are actually delicious - AOL

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    When it’s time to cook, the chicken and Brussels sprouts cook alongside each other for a fuss-free meal. Bacon-Fried Brussels Sprouts by Kevin Curry Bacon and Brussels sprouts go hand-in-hand as ...

  8. How to Cook Brussels Sprouts 4 Ways - AOL

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    Add water; reduce heat to medium and cook, covered, until tender, 1-2 minutes. Adding water or wine creates steam, which helps the sprouts finish cooking and become tender.

  9. How to Cook Brussels Sprouts 4 Ways - AOL

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    When tossing with the oil and seasonings before roasting, try adding balsamic vinegar, fresh herbs or even fresh lemon juice. Learn how to roast all kinds of vegetables for easy side dishes. How ...

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