Best Asparagus Onion And Brussel Sprouts Recipes

BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY

Brussels Sprouts, Asparagus & Bell Pepper Medley image

An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.

Provided by AcadiaTwo

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Brussels sprout
1 lb asparagus (thin stalks)
1 red bell pepper
1 teaspoon garlic (chopped)
2 tablespoons olive oil
1/4 teaspoon seasoning salt
1 cup water
1/4 cup hoisin sauce
1 teaspoon sweet chili sauce

Steps:

Clean and remove hard ends from Brussels Sprouts.
Clean and remove stem and seeds from bell pepper.
Clean and remove woody sections of asparagus.
Course chop Brussels sprouts, asparagus and bell pepper.
Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
Add water and cook an additional 5 minutes or until vegetables are tender.
Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!

ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS

Roasted Brussels Sprouts With Garlic and Onions image

I got this from eat better America and it is great. It says it serves 2, I usually use about a pound of sprouts and several cloves of garlic for our whole family. I've made this several times now and we like to cook it longer so they are nice and brown.

Provided by Margie99

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces Brussels sprouts
1 medium onion, sliced
2 garlic cloves, minced
1/2 tablespoon olive oil
salt and pepper

Steps:

Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

Nutrition Facts : Calories 107.3, Fat 4.2, SaturatedFat 0.6, Sodium 32.5, Carbohydrate 16.2, Fiber 4.7, Sugar 4.8, Protein 4.4

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams

ROASTED GREEN VEGETABLE MEDLEY

Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ASPARAGUS, ONION AND BRUSSEL SPROUTS

Asparagus, Onion and Brussel Sprouts image

This smells so good while it is cooking. Your family will be drooling, and probably can hardly wait for this to be done.

Provided by Cecelia Anderson

Categories Vegetables

Time 20m

Number Of Ingredients 5

Ingredients

2 Tbsp butter
1/2 c diced red onion
1/2 c asparagus fresh (about 1 inch each)
2 c brussel sprouts, fresh cut in half
strips of pre-cooked bacon chopped into pieces

Steps:

1. On medium heat, melt butter.
2. Add diced onions and sauté until translucent.
3. Add remaining ingredients and cook on medium heat, stirring often, until onions, asparagus and sprouts are slightly browned. You will need to turn the sprouts to ensure they do not overcook on one side.
4. Top with chopped bacon pieces.