Sentences with phrase «about roasting brussels sprouts»

This recipe came from a desire to know what was so magical about roasted brussels sprouts that anyone you asked about them immediately referred you to that method of preparing these adorable vegetables.

Not exact matches

Toss the brussels sprouts with a dash of olive oil and a hefty dash of salt and roast in the oven until crispy and brown, about twenty minutes.

This recipe for roasted Brussels sprouts is about as simple as it gets — toss with olive oil, salt and pepper, and roast at 400.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

The awesome thing about this salad is that it is totally customize - able to whatever vegetables you have on hand — roasted Brussels sprouts, roasted zucchini, broccoli, or cauliflower would all be awesome as toppings.

Side Dishes Potato Casserole — Julie from The Little Kitchen Hazelnut Roasted Brussel Sprouts — Carolyn from All Day I Dream About Food

I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.

You will LOVE everything about this Healthy One Skillet Breakfast Hash - Tender sweet potatoes, nutrient - rich spinach, and roasted brussel sprouts, sprinkled with flavorful Canadian bacon, and topped with deliciously runny, baked eggs.

The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served.

Roast until the Brussels sprouts are starting to brown and are just tender when pierced with a fork, about 20 minutes.

The full menu included a roasted turkey breast (for just the two of us, that's about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce.

While Brussels sprouts are roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8 - 10 minutes.

Roast the brussels sprouts until very dark and just tender, about 40 minutes.

Stir the Brussels sprouts then continue roasting, stirring every 5 minutes to prevent burning, for about 15 to 20 minutes or until golden brown, crisp, and al dente.

Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)

I often like to roast brussels sprouts with some good olive oil and salt and pepper, but this recipe came about after a little inspiration from a picture I saw somewhere online.

There is so much to love about this hearty winter salad — the roasted veg, the satiating protein, the crispy Brussels sprouts and of course the luxurious tahini dressing.

How about this maple roasted brussel sprouts and butternut squash from Trial and Eater?