Best Roast Brussels Sprouts Recipes

ROAST BRUSSELS SPROUTS

Steps:

• Preheat oven to 400° F.
• Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
• Bake the brussel sprouts, cut side down, for 20 minutes.
• Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
• Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
• Serve.

CIDER BRAISED VENISON ROAST WITH SEASONAL APPLESAUCE AND BALSAMIC BRUSSELS SPROUTS

Steps:

• Applesauce: Melt butter in a slow-cooker on low, while pealing, coring and dicing the apples. Make sure the butter is evenly distributed across the bottom of the slow cooker, then add apples, 2 cups of water and honey on low for 30 minutes; stir occasionally. Next add the cinnamon, nutmeg, clover, and all spice, and 2 more cups of water, set slow cooker to high for 4 hours. If you do not have a slow-cooker, preparation can be done in the same order using a 10 qt stockpot on the stovetop. When cooking on the stovetop simmer on low following the same time instructions above, no need to cover, and stir more frequently than when using the slow-cooker. Venison: Clean any excess fat from roast. Warm Apple Cider in either an 8 qt stockpot or a standard crock-pot, on mid-high heat for the stockpot on the stove top, or high heat in the crock-pot until just before the Cider boils. Just before the Cider boils turn either stock pot or crock pot down to lowest cooking temperature and add the roast and assemble the Thyme, Parsley, Cloves, and Bay leaf in the cheese cloth or herb ball. Add the herb mix, and cover the pot. Simmer on low for 1.5 hours for a 2 lbs roast and 2 hours for a 3 lbs roast, occasionally basting the meat with the liquid using a ladle or other long handled spoon. Remove from liquid and rest for at least 10 minutes. The meat when removed and rested should be close to medium, slightly medium rare. Brussels Sprouts: Heat Olive oil and butter in a large sauté pan on stove top on medium heat. Add Garlic and Shallot, and sauté for 1 minute, or until soft. Add Brussels sprouts and sauté, occasionally turning until all vegetables start to brown lightly, approximately 10 minutes. Reduce heat to mid-low and added Balsamic, stir lightly to deglaze pan. Stir in brown sugar and reduce until a glaze forms (the liquid will coat the back of the spoon), approximately 15 minutes.

ROAST LEMON AND PEPPER BRUSSELS SPROUTS WITH PARMESAN

Steps:

• Preheat oven to 400°. Combine first 4 ingredients in a large bowl; toss well. Place Brussels sprouts mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 20 minutes or until edges of Brussels sprouts are lightly browned. Combine parsley, butter, pepper, and rind, stirring well. Add butter mixture to Brussels sprouts mixture, and toss well. Sprinkle with cheese.

HOW TO ROAST BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Rinse sprouts well in water. Cut any brown ends off of the bottom of the sprouts, and, if any outer leaves are looking shriveled or browned, peel off the leaves and discard them. Cut larger sprouts in half - your goal is that they're all roughly the same size so that they cook evenly. Rinse again and shake off excess water.
• Pour sprouts into a rimmed baking sheet. Drizzle with olive oil. Toss with your hands until well-coated. Sprinkle on the salt and toss lightly again.
• Bake, rolling or turning them every 10 minutes so that they brown evenly, until tender and browned, 30-40 minutes.
• Remove from oven and add additional salt if desired (I like them best when they're nice and salty!) Serve.