Best Roasted Brussels Sprouts With Chorizo And Sherry Vinegar Recipes

PERFECT ROASTED BRUSSELS SPROUTS

Perfect Roasted Brussels Sprouts image

The best roasted Brussels sprouts are golden and crisp on the outside, and irresistibly tender on the inside. You'll find the basic recipe below. Check the recipe notes for fun variations on roasted Brussels. Recipe yields 4 side servings.

Provided by Cookie and Kate

Time 30m

Number Of Ingredients 3

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt

Steps:

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

Nutrition Facts : ServingSize 1 side serving, Calories 133 calories, Sugar 3.7 g, Sodium 175 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 0 mg

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

Here's a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.

Provided by Sam Sifton

Categories brunch, dinner, easy, weekday, vegetables, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3/4 pound brussels sprouts
2 tablespoons extra-virgin olive oil or bacon fat
Kosher salt and black pepper to taste
Red-pepper flakes to taste

Steps:

Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.