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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.
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.
Preheat the oven to 450 degrees Fahrenheit. Cut each sprout in half lengthwise. In a large bowl, toss the halved sprouts with the olive oil and salt. Spread the sprouts in a single layer on a rimmed baking sheet. Roast until the outer Brussels sprouts leaves are crispy and the tender insides are golden brown, about 30–40 minutes.
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.
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.
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.
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! Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.
This easy oven roasted brussels sprouts recipe comes out crispy, tender, and caramelized! You need just a handful of simple ingredients.
Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do: First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.
Garlic: Add 2 to 3 teaspoons of minced garlic or 1 teaspoon of garlic powder to the sprouts with the olive oil and seasonings. Maple: Drizzle with a tablespoon or two of maple syrup the last 5 minutes of roasting. Bacon: Toss the roasted Brussels sprouts with crunchy cooked bacon or pancetta. Nuts: Add toasted pecan halves to the roasted ...