Best Roasted Brussels Sprouts With Mint Pesto Recipes

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SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK



Skillet-Roasted Brussels Sprouts W/Chile, Peanuts and Mint-ATK image

The key is to start the process in a cold skillet. Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.

Provided by gailanng

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small Brussels sprout, trimmed and halved (1 - 1/2 inches in diameter)
5 tablespoons extra-virgin olive oil
1 fresno chilies or 1 red jalapenos chili, stemmed, seeded, and minced
2 teaspoons lime juice
1 teaspoon fish sauce
salt
2 tablespoons finely chopped dry roasted peanuts
2 tablespoons chopped of fresh mint

Steps:

  • Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
  • Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
  • Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.

Nutrition Facts : Calories 363.1, Fat 31.6, SaturatedFat 4.4, Sodium 374.4, Carbohydrate 15.7, Fiber 5.6, Sugar 3.8, Protein 10

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

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 BRUSSELS SPROUTS WITH MINT PESTO



Roasted Brussels Sprouts with Mint Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1 cup fresh mint with 1/2 cup olive oil, 2 tablespoons each grated parmesan and toasted hazelnuts, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper. Toss 1 1/2 pounds halved trimmed Brussels sprouts with olive oil on a baking sheet; season with salt and pepper. Toast at 425 degrees F, tossing halfway through, until golden and tender, 25 minutes; toss with the mint pesto.

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