Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

Ingredients

• 3 pounds brussels sprouts, bottoms trimmed, outer leaves removed, split in half
• 8 medium shallots, sliced thinly
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar

• Procedures

• 1. Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.
   
• 2. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
   
• 3. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.
  
  
  
  

  Procedures

  1. Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F. 
     
     
  2. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.
      
  3. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.
      
     Yield: 8-12
      
     from the Serious Eats blog: best Thanksgiving questions/recipes
      
      

Roasted Brussels Sprouts With Lemon

 

Ingredients

• 2 1/2  pounds  Brussels sprouts, trimmed and halved
• 2  cloves garlic, smashed
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 6  tablespoons  (3/4 stick) unsalted butter, melted
• 1/3  cup  bread crumbs
• 3  tablespoons  fresh lemon juice

Directions

1. Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
2. Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.

Quick Tip

The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving. 

By Lygeia Grace , November, 2012, from the Real Simple web site

Roasted Harvest Vegetables

Ingredients:

1/4 c. extra-virgin olive oil

1/4 c. vegetable broth

1 tsp. salt

1/2 lb. carrots, peeled and cut diagonally into 1/2 inch pieces

1/2 bl. Brussels sprouts, ends trimmed and halved

1/2  lb. fingerling potatoes, halved lengthwise, quartered if large

1 medium butternut squash, peeled and diced

Preparation:

Preheat the oven to 400 degrees. Line a large jelly roll pan with aluminum foil.

In a large bowl, mix the olive oil, broth, salt and pepper and then toss with the mixed vegetables to coat. Drain and save the remaining broth mixture, then spread the vegetables on the jelly roll pan, Pour the reserved broth mixture over the vegetables. Roast for 35 to 40 minutes or until tender, stirring once.

Recipe courtesy of Trisha Yearwood. (!) Trisha's Tip: For a lower-cal version, use 1/2 c. of vegetable broth and eliminate the oil.

from an article featuring Trisha Yearwood's favorite holiday dishes, published in USAWeekend magazine, Nov. 9-11, 2012.

Brussels Sprouts with Apples and Shallots

Serves 4 to 6

The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.

Ingredients

1 pound Brussels sprouts
2 large shallots, sliced into 1/4-inch-thick rings
2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks
1/2 cup water, divided
1/4 cup cider vinegar, divided
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Method

Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.

from the Whole Foods web site

Roasted Brussels Sprouts with Walnuts and Crispy Bacon

Serves 6

Bacon and Brussels sprouts make a delicious savory pairing in this simple skillet side dish that comes together quickly and easily.

Ingredients

3 slices thick-cut bacon, cut into 1/2-inch wide strips
2 pounds Brussels sprouts, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1 tablespoon fresh thyme leaves, chopped

Method

Preheat oven to 400°F. Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, salt and pepper to the skillet and toss until combined. Place skillet in oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, walnuts and thyme.

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

from the excellent food blog: 101 cookbooks

Roasted Brussels Sprouts

Total Time:

50 min

Prep

10 min

Cook

40 min

Yield:

6 servings

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

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.

from : 1999, The Barefoot Contessa Cookbook, All Rights Reserved