• Liz Talley - Urban Graze

Roasted Brussels Sprouts


2 c. Brussels sprouts 1 Tbsp. olive oil Salt and pepper

Preheat oven to 375. Toss sprouts in a bowl with olive oil, and salt and pepper to your taste. Spread on a parchment lined, rimmed baking sheet and roast for 20-30 minutes, depending on size, until well browned. Stir, turn, or shake pan once to insure even browning. Adjust seasoning.

An idea: I once added some roasted Brussels Sprouts to my veggie tray (I had them stabbed with a toothpick). They were a big hit -delicious at room temperature, served with dip.

Variations:

With Hazelnuts and Maple Syrup Glaze

2 c. halved or quartered Brussels sprouts

2 Tbsp. chopped hazelnuts*

1 tsp. olive oil

1 tsp. maple syrup

Salt and pepper to taste

Preheat oven to 375.

Toss all of the ingredients together and spread on a parchment lined, rimmed baking sheet and roast for 15-25 minutes, until well browned.

Stir, turn, or shake pan once to insure even browning.

*I keep a small “kitchen hammer” in a drawer for just this type of job. Place the nuts in a sealed baggie or in the tight folds of a dishtowel, and tap lightly with a hammer to desired chop size.

With Apples, Onions & Bacon

A winning flavor combo! Excellent with roasted turkey, chicken or pork.

Follow Roasted Brussels Sprouts directions above, then put the roasted sprouts into a bowl and scrape any remaining drippings from the baking sheet into a saute pan. Next:

3 slices bacon, snipped into 1/2” pieces and crisp-cooked (save drippings!)

1 small apple, peeled and 1/4” diced (about 1/3–1/2 c.)

1/4 c. thin onion slivers

2 tsp. lemon juice

1/4 c. candied or spiced pecan halves or roasted pumpkin seeds, optional

1-2 Tbsp. maple syrup, optional

Heat saved bacon dripping in a saute pan. Add the apples and onions and cook for about 5 - 8 minutes, or until tender and starting to brown. Combine with the sprouts, add lemon juice and toss lightly. Season to taste.

If desired, sprinkle with pecans and drizzle with maple syrup.

Recipe created or adapted by Liz Talley, Urban Graze

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