Sentences with phrase «of roasted brussels sprouts»

This dish is not only simple to make, but combines Dijon chicken with plenty of roasted Brussels sprouts!

As we picked over a shared plate of roasted Brussels sprouts, Campbell told me that far from forcing anything natural onto her lists, «there's a lot of [bad] natural wine out there,» so her job is to avoid that entirely.

For good measure, we'll serve it up on a mound of garlic - y mashed potatoes with a smattering of roasted Brussels sprouts and plenty of pan juices.

Give the girl a sheet pan of Roasted Brussels Sprouts and a pint of blueberries and she's the happiest kid on earth.

When Canadian Thanksgiving weekend had finally rolled around, we had just finished our first litre, half of which is still sitting in the refrigerator as an apple cider reduction leftover from a gorgeous tray of roasted brussels sprouts.

I can never get enough of roasted brussels sprouts or quinoa so combining the two sounds perfect!

Oefeli uses it as a potato substitute in soups, and it is also blanched and served whole as part of a dish of roasted Brussels sprouts, with orange zest and pecans.

Currently, it's this chickpea salad sandwich from Olives for Dinner on Ezekiel bread with lettuce and tomato, accompanied by a side of roasted brussels sprouts.

My kids ate this over steamed rice, with a side of roasted brussel sprouts.

Anyway, hope it all goes well and this ramen looks insanely good — that 30 minute timing is the best, and I love the idea of roasted brussel sprouts and ginger butter < 3

My housemate just made a batch of roasted brussels sprout and a few of the individual leaves got all crisped up and tasted like chips.

I made this recipe for my meat - loving parents this evening (along with a side of roasted brussel sprouts... mmmm) and it was such a hit.

Not exact matches

To me, well - roasted brussels sprouts often resemble popcorn in flavor, so a slather of buttery, sweet and salty ghee seems like a very logical finishing touch.

Here are a few Thanksgiving table ideas: Sorghum Pilaf with Roasted Brussels Sprouts, Cranberries and Grapes Warm Salad of Roasted Cauliflower, Grapes and Black Rice Shaved Brussels Sprout, Pomegranate and Lentil Salad Roasted Parsnip and Apple Soup with Radish Greens Gingery Pear Rutabaga Handpies Parsnip Cake with Candied Kumquats Butternut Squash and Cranberry Cookies

When you roast them with the rest of the brussels sprouts, they can tend to get a little too brown so that's why I like to do them on their own.

You just peel all of the leaves off of the brussels sprouts, toss them with oil and roast them just like that.

I have been enjoying the super crispy leaves that fall off of my oven roasted Brussels sprouts for a while now.

Sink spoon first into depths of flavor with this four - cheese pasta dotted with roasted Brussels sprouts.

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.

Typically, I'm a cheese and pepperoni girl but topping Naan bread with ricotta cheese, roasted brussel sprouts, crispy prosciutto, and drizzling the top with honey was just out of this world.

This recipe calls for the prosciutto and shallots to be cooked ahead of time and the brussel sprouts to be roasted.

Lazy weekday breakfast: a little duck fat with leftover slow cooked lamb shoulder, bone broth gravy and leftover roasted Brussels sprouts, leeks, red onion and kumara (sweet potato) with a side of homemade golden kraut

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

We roasted the brussels sprouts first to make them extra sweet (and they requested more cheese next time, of course), but this one's a TOTAL winner!

The roasting of the Brussels sprouts with the pancetta, for that burst of salty pork goodness.

Speaking of apples and onions, when I began to prepare the brussels sprouts I realised I didn't want to just give you a roasted brussels sprouts recipe, but to add some other fruits and vegetables that I love caramelised, and couldn't stop eating.

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.

This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of great flavor, a lot of crunch, and best of all it's loaded with protein, fiber, and healthy fats!

The key to roasting Brussels sprouts is to use the full - on, frontal - assault, no - prisoners - taken, blast - the - sh * t - out - of -»em approach, a.k.a. very high heat.

Dinner was leftover vegan cheesy broccoli casserole with leftover whole roasted brussels sprouts, zucchini, onions, and peppers (with a side of Argan oil shampoo, of course).

I wanted to switch it up and instead of doing a roasted version or a shaved salad, I could fuse the two and create a brussels sprout salad with hot bacon vinaigrette.

I made extra of the spice mixture and rubbed it on some tofu before pan-cooking, to go along with the roasted vegetables (fingerling potatoes, brussel sprouts, cauliflower, and carrots).

I made breaded maple glazed roasted Brussels sprouts for the blog and nibbled on a few cups of those after I took pictures of them.

It will be a favorite in your house too if you love the taste of roasted beets, caramelized butternut squash, and crisp and almost charred Brussels sprouts, especially when they're tossed in our zippy dressing made with garlic, Dijon mustard, maple syrup, and ground thyme.

1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces

Here's a quick and healthy Sheet Pan Dinner — Roasted Mustard Seed White Fish with Potato - Brussel Sprout Hash, simple, fast and full of flavor.

Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.

Baker Stefania Rubicondo brought these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage - infused cream sauce and topped with tender biscuits made with roasted sweet potato.

Roasted kale and Brussels sprouts - so simple that I could easily make it in my current state of exhaustion.

I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan.

And we were at one of their favorite restaurants, for a quick weekday lunch, having a glass of red wine... and they ordered the balsamic roasted brussel sprouts with truffle aioli dipping sauce.

I had a giant bag of whole Brussels sprouts to use up from Costco (I mean seriously, a 2 - lb bag was the same price as a small bag at my local grocery), and while I can generally eat roasted «sprouts all the live long day, I needed a change, guys.

This Roasted Fall Vegetables Orzo is a mix of Brussels sprouts, broccoli, red onions, and sweet potatoes.

Roasted Brussels sprouts are hot, hot, hot right now and I'm glad since I'm a long time lover of the cute little cabbages.

DISH: Chocolate Mousse with Gingerbread Whipped Cream PART OF THIS HOLIDAY MENU: Roasted Brussels Sprouts with Bacon; Inside - Out Ravioli Pasta

some nights roasted broccoli or brussels sprouts are the base of a meal.

The veg might be any combination of potatoes, carrots, squash and onions roasted, with any combination of brussel sprouts, cabbage, brocolli and broad beans either steamed or tossed in melted butter in a pan until they start to blacken.

Roasting brussels sprouts is a recent favorite of mine.

Just cut the brussels sprouts in half, toss in a mixture of extra-virgin olive oil, balsamic vinegar and garlic powder, put on a baking sheet and roast at 425F for 20 minutes.

Then, thinking of my love affair with brussels sprouts, I decided to chop the cabbage into wedges and roast it at 450 F with olive oil, salt, and pepper until they were soft in the middle with crunchy outer leaves.