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1 lb. Brussels sprouts, trimmed and halved. 1/2 c. flour. 2. Eggs, beaten. 3/4 c. panko bread crumbs. 1 c. freshly grated Parmesan. 2 tbsp. ... Bake until golden and crispy, about 25 minutes.
20 large (1 to 1 1/2-inch wide) Brussels sprouts (about 1 pound) 1 tablespoon extra-virgin olive oil. ... Transfer the sprouts to the oven and bake on the center rack for 20 minutes. Remove the ...
2 lb. Brussels sprouts, trimmed. 1 tsp. lemon pepper. 1/2 tsp. ... combine the parmesan and panko with the remaining 1 tablespoon oil and toss to coat. Bake the Brussels sprouts for 15 minutes ...
This shredded cut is also great for shaved Brussels sprouts salad. Ingredients. 1 pound fresh Brussels sprouts, trimmed. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon pepper. 2 ...
Roasted until golden and crispy, ... 2 lb. Brussels sprouts, trimmed and halved. 1/4 c. olive oil. 3 tbsp. balsamic vinegar. 2 tbsp. packed light brown sugar. 2 tbsp. country dijon mustard.
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
A pound of Brussels sprouts we're not using? Oil 'em up and throw them in the oven. Oil 'em up and throw them in the oven. Roasted vegetables are perfect for snacking, as sides, or thrown in ...
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 ...