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1 pound Brussels sprouts. 1 1/2 tablespoons extra-virgin olive oil. Generous pinch of salt. ... Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 18 to 22 minutes ...
Learn how to roast all kinds of vegetables for easy side dishes. When tossing with the oil and seasonings before roasting, try adding balsamic vinegar, fresh herbs or even fresh lemon juice.
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.
Swapping a few spices and adding fresh stir-ins to coat the roasted Brussels sprouts and sweet potatoes transforms the flavor of the dish to something new, yet equally delicious. View Recipe
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In general, I wasn’t super picky as a kid—but like many folks, I hated Brussels sprouts. It wasn’t until many years later that a friend re-introduced me to Brussels sprouts, roasting them ...
Arrange the Brussels sprouts cut-side down and roast until they begin to turn golden, 20 to 25 minutes. Stir and return to the oven to bake until the tender and caramelized, 10 to 15 minutes more.
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