I've served them super plain crisped up in a little lemon - herb compound butter (with a side
of roasted sprouts because I'm a brussels sprout fiend...):
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.
Hey, I would probably
roast the beets, potatoes and
sprouts in a big batch and then just toss a few handfuls
of kale in a pan when I wanted to make it later in the week x
Took me ages to find a way
of loving
sprout though, but
roasted they are just heaven — nature's candy!!
The
roasted sweet potatoes and beets are so sweet and tender, while the
sprouts go nicely crispy and the kale is sautéed until it's nice and soft so you get a great mixture
of textures.
They are
roasted and then tossed with a basil and almond pesto, which we added a splash
of maple too so that the tartness
of the
sprouts was evened out.
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
Small halved
sprouts, tossed in oil and plenty
of salt (they need it) and
roasted on very high heat until crackly on the outside.
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.
I usually
roast or pan
roast my
sprouts so this got me out
of my comfort zone too.
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.
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.
Aside from the white chocolate and French burnt peanuts for garnishing, the ingredients list is basically
roasted peanuts, whole oats, Medjool dates, peanut butter, chia seeds and semi sweet chocolate chips — all
of which can easily be found at
Sprouts Farmers Market.
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
Crispy, tender, spicy, sweet, and addictive are just a few
of the adjectives to describe these amazing oven -
roasted sprouts.
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.
For information on how easy and healthy
sprouting can be click here:
Sprout People Kids can help with the
sprouting process and then help with the snacking once they're
roasted up This batch included 2 cups
of raw, dried Gorbanzo Beans, 1/2 Cup Soy Sauce, 1/4 Cup Peanut Butter, 1/4 Cup fresh Orange Juice, and a Tbs.
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.
our house (upstate NY) is freezing this time
of year, so virtually NOTHING remains hot for long, but I
roasted the
sprouts and they came fully to room temp before I had time to toss them with the other fixins».
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.
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes
Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and
Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar
Roasted Chickpeas from The Full Helping Creamy
Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch
Of Yum Blackberry Basil Healing Mask (recipe for your face!)
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
My kids ate this over steamed rice, with a side
of roasted brussel
sprouts.
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.