Best Spicy Brussels Sprouts And Carrots Recipes
SPICY BRUSSELS SPROUTS
These spicy Brussels sprouts are roasted until ultra crispy, then tossed with a spicy sweet balsamic sauce. So good, they taste like restaurant style!
Provided by Sonja Overhiser
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 25 minutes until very browned and tender (don't stir!).
- While the sprouts are roasting, whisk together the balsamic vinegar, honey or maple syrup, and 1 teaspoon hot sauce. When the sprouts are done, pour over the mixture and toss to combine. Then generously drizzle with more hot sauce to taste. Serve immediately.
Nutrition Facts : Calories 202 calories, Sugar 13.6 g, Sodium 44.8 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 25.3 g, Fiber 6.5 g, Protein 5.8 g, Cholesterol 0 mg
ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
BUTTERY CARROTS AND BRUSSELS SPROUTS
-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.
Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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