Best Crispy Brussel Sprouts Recipes

CRISPY BRUSSEL SPROUTS/GOAT CHEESE

Steps:

• In a large skillet, heat oil over medium/low heat. Wash and remove outer leaves from sprouts. Cut ends off sprout and cut in half. Add brussels sprouts to oil, season with salt and pepper, and cook,, until caramelized, 15 minutes. Turn over and cook for another 10 minutes. Add water/honey -- cook for an additional 5 minutes. Add goat cheese, pecans and caramelized onions. Serve immediately.

BRUSSEL SPROUTS-CRISPY ASIAN GLAZED BRUSSELS SPROUTS RECIPE - (3.8/5)

Steps:

• 1.Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside. 2. Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean. 3. Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture. 4. Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there's just a single layer without them overlapping each other. 5. Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated. 6. Bake in the oven, on the top rack, at 400 degrees for about 45-50 minutes. After 20 and 40 minutes, stir the sprouts to ensure that both sides of them all get nice and extra crispy. 7. During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened. 8. Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy. 9. Serve!

CRISPY BRUSSEL SPROUTS

Steps:

• Preheat oven to 400 degrees. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends. Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves. Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated. 5. Preheat oven to 400 degrees. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends. Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves. Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated. Place the baking sheet in the oven. After about 10 minutes, check the leaves. Remove any that have crisped and browned and place them in the bowl. After another 5 minutes or so, remove remaining leaves to bowl, but allow the hearts to roast for about 15 to 20 more minutes, until lightly browned and tender.

CRISPY LEMON ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 450 degrees F. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

RED LOBSTER CRISPY BRUSSEL SPROUTS | COPYKAT RECIPES

Steps:

• HowToSection Soy Ginger Glaze Array
• HowToSection Preheat oven to 400 degrees. Array