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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 ...
A sweet and fruity glaze, spiked with a touch of heat from crushed red pepper flakes, transforms this simple roasted Brussels sprouts recipe. Look for quince paste with specialty cheeses at well ...
Ina’s roasted winter vegetables' recipe on the Food Network website includes parsnips and carrots, butternut squash and sweet potato. Cut the vegetables in 1 to 1-1/4-inch cubes and spread them ...
10. Roasted Butternut Squash Salad with Warm Cider Vinaigrette. Wait to combine the roasted butternut with the arugula, and toss with the dressing until you are ready to serve Thanksgiving dinner.
The joy of this recipe is that the Brussels sprouts can be roasted a few days before serving. Once ready to serve, make a glaze with brown sugar, butter, chicken stock and orange zest. The roasted ...
Harvest Bowls with Brussels Sprouts. These grain bowls are filled with everything the season has to offer, including crisp apples and fall veggies, like roasted sweet potato and Brussels sprouts.
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Dress up a fully-cooked spiral ham with a simple glaze featuring Dijon mustard, mango chutney, garlic, brown sugar and orange. ... by Ina Garten. A trio of kale, Brussels sprouts and radicchio ...