Roasted Brussels Sprouts, Many Ways Recipe




Earlier this fall, I began making a listing of my potential Thanksgiving weblog recipes. One of many objects on that checklist was known as “Brussels Sprouts TBD.” As each different recipe received named, resolved, examined, and put within the works, “Brussels Sprouts TBD” remained on the checklist identical to that. I like love love Brussels sprouts presently of 12 months, however I simply couldn’t choose one concept or taste mixture… then it hit me – I’ll publish many concepts! And you’ll select!

Any of those easy mixtures would make for a scrumptious, final minute vacation facet dish. Every recipe begins with roasting the sprouts with olive oil, salt and pepper… after which the enjoyable taste components get added. Simple peasy. Right here we go:


Spicy Peanut Brussels Sprouts

Spicy Peanut
Similar to it sounds – the sprouts are roasted after which doused in a tangy/spicy peanut sauce. Sprinkle crushed peanuts excessive and add sliced Thai chilis to wake everybody up on the T-giving desk!


Shiitake Bacon & Brussels Sprouts

Shiitake Bacon & Brussels
Individuals at all times like bacon with their Brussels sprouts, so I assumed – shiitake bacon! These are drizzled with a light-weight, tangy, sesame sauce and topped with sesame seeds and microgreens.


Roasted Brussels Sprouts with Tahini, Feta & Pomegranate

Tahini, Feta & Pomegranate
I don’t typically choose favorites in these conditions, however I’m going to this time. This one is my favourite! The sprouts are drizzled with lemon tahini sauce and topped with feta, hazelnuts, and pomegranate. An ideal mixture of creamy, tangy flavors with a pop of pom.


Lemon-Thyme Roasted Brussels Sprouts

Lemon-Thyme Parmesan
This can be a basic mixture, however that doesn’t make it any much less particular. Clearly, I like lemon on (nearly) every little thing. On this recipe, the salty parmesan and herbaceous thyme leaves carry out the lemony brightness of those sprouts. Yum Yum.

Roasted Brussels Sprouts, Many Methods

 

  • 1 pound Brussels sprouts per recipe variation beneath
  • Additional-virgin olive oil, for drizzling
  • Sea salt and freshly floor black pepper
  • Alternative of components from the recipes beneath
  1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and unfold on the baking sheet. Roast 30 to 40 minutes or till tender and golden brown across the edges.
  2. Proceed with one of many recipes beneath.

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Spicy Peanut Roasted Brussels Sprouts

 

  • 2 tablespoons creamy peanut butter
  • three tablespoons lime juice
  • 2 teaspoons tamari
  • ½ teaspoon sriracha
  • As much as 1 tablespoon water, if wanted
  • 1 pound roasted Brussels sprouts (recipe above)
  • ¼ cup toasted, crushed peanuts
  • ¼ cup cilantro leaves (optionally available)
  • Sliced Thai purple chiles (optionally available)
  1. In a small bowl, whisk collectively the peanut butter, lime juice, tamari, and sriracha. Add as much as 1 tablespoon water, if obligatory, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. High with the crushed peanuts, cilantro, and sliced purple chiles, if desired.

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Shiitake Bacon & Brussels

 

  • eight ounces shiitake mushrooms, stemmed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon + 1 teaspoon tamari, divided
  • ½ teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 pound roasted Brussels sprouts (recipe above)
  • 1 tablespoon sesame seeds
  • Microgreens (optionally available)
  1. Make the Shiitake Bacon (will be made forward and saved at room temp): Preheat the oven to 325°F and line a big baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and 1 tablespoon of the tamari and and toss to coat. Unfold in a fair layer on the baking sheet. Roast 30 to 40 minutes or till darkish brown and calmly crisp across the edges.
  2. In a small bowl, mix the extra 1 teaspoon tamari with the sesame oil and rice vinegar. Pour over the roasted Brussels sprouts. High with the shiitake bacon, sesame seeds, and microgreens, if utilizing.

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Roasted Brussels Sprouts, Many Methods

 

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ½ teaspoon maple syrup
  • ¼ teaspoon sea salt
  • As much as three tablespoons water
  • 1 pound roasted Brussels sprouts (recipe above)
  • ¼ cup feta cheese
  • ¼ cup pomegranates
  • Handful of toasted hazelnuts
  1. In a small bowl, whisk collectively the tahini, lemon juice, garlic, maple syrup, and salt. Add as much as three tablespoons water, if obligatory, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. High with feta, pomegranates, and hazelnuts.

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Lemon-Thyme Parmesan Roasted Brussels Sprouts

 

  • 1 pound roasted Brussels sprouts (recipe above)
  • 1 tablespoon lemon juice
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon contemporary thyme leaves
  • ¼ cup parsley leaves (optionally available)
  • Pinches of purple pepper flakes (optionally available)
  • Lemon rounds or wedges for garnish
  1. Toss the roasted Brussels sprouts with the lemon juice, Parmesan, and thyme leaves. Garnish with parsley and purple pepper flakes, if desired. Serve with further lemon wedges.

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