Brussels sprouts

This balsamic-roasted brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts—and it couldn’t be easier to throw together. It all comes down to a few smart moves and a simple sweet-and-savory sauce that transforms into a delicious balsamic glaze once oven-roasted. Avoid washing your sprouts to prevent waterlogging and sogginess, and to maximize their crispy potential. Instead, discard any blemished outer leaves before halving (or quartering, if those tiny cabbages are large). Using a preheated sheet pan speeds up roasting and cuts down the overall cooking time, resulting in brussels sprouts that are nicely golden brown and not mushy. Just make sure you add them (carefully!) to the hot baking sheet, arranging them flat side down and in a single layer so they don’t crowd and steam up instead. Balsamic vinegars vary widely in acidity and sweetness depending on the brand and quality, so start by adding 1 Tbsp. honey (or maple syrup to keep it vegan) and taste before adding more. Serve this easy side dish along with other veggies, like Preparation • Step 1 Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimm...

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324 Photos 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 these Brussels sprouts taste sweet and salty at the same time! Carefully trim off the stem (the little nub at the bottom, if still attached) and remove any tough or discolored outer leaves. Gently wash and dry the sprouts before tossing them in olive oil and seasonings. Place Brussels sprouts on a lined baking sheet, making sure to spread them into a single layer for even heating. * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018,

Pumpkin season may have come and gone, but we’re very into hearty winter cooking. That means perfectly Why sprouts, you ask? Well, not only are they plentiful this time of year (they’re in season from September until mid-February), but they’re also incredibly easy to cook with. Whether you sauté them so they’re just-tender, keep ‘em pleasantly crunchy served raw, or get them satisfyingly crispy in the oven, Brussels sprouts make the perfect cool-weather side dish. But if you haven’t yet experienced the wonders of Brussels sprouts (or you’re still haunted by the stinky, soggy sprouts you ate as a kid) now’s the time to give them a chance. It’s simple––just use this guide to prep, season and cook your Brussels sprouts, and get ready for so many delicious sides. How to Buy and Store Brussels Sprouts Most sprouts you’ll find at the grocery store are loose (which means they're already taken off the stalk for you). • Look for small to medium sprouts that have bright green, tightly-wrapped leaves • Steer clear of very large sprouts since they tend to have less flavor • Also avoid any sprouts with withered, loose or yellowed leaves • Store your Brussels sprouts in an airtight bag in the crisper • Eat Brussel sprouts within a few days of purchase, as they’ll lose their natural sweetness over time If you’re shopping for your Brussels sprouts at the farmer’s market, look for ones still on the stalk. They'll stay tasting fresher, longer. Simply place the stalk in water, as you would f...

If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told you to call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise. Ummmmm…..looks like we both hit the jackpot! I hereby renege every disparaging word I’ve ever uttered about a Brussels sprout. Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright delicious. (I love them in this Today’s recipe is a spin on the classic If there’s a universe in which garlic and Parmesan don’t make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts. That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized. I don’t recommend using frozen Brussels sprouts for this dish, but you can use them in this • FRESH GARLIC. While you can find recipes for roasted Brussels sprouts with garlic powder out there, garlic powder simply won’t taste the same. In this roasted Brussels sprouts recipe, the fresh garlic is 100% worth it. It becomes sweet (if you’ve made • Parmesan....