Honey Balsamic Roasted Brussels Sprouts
Honey Balsamic Roasted Brussels Sprouts are a delightful autumn side dish that elevates the earthy flavor of Brussels sprouts with a sweet and tangy glaze. This easy-to-make recipe is perfect for holiday gatherings or a cozy dinner at home, bringing the warmth of the season to your table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Optional: Parmesan cheese | To taste (for garnish) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, mix together olive oil, honey, balsamic vinegar, salt, and black pepper.
- Add the Brussels sprouts to the bowl and toss until they are evenly coated.
- Spread the Brussels sprouts onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, until tender and caramelized, stirring halfway through.
- Remove from oven, garnish with Parmesan cheese if desired, and serve warm. Enjoy!
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Crispy Parmesan Brussels Sprouts
Crispy Parmesan Brussels Sprouts are a flavorful and satisfying side dish that brings a delightful crunch to your autumn meals. These sprouts are oven-roasted to perfection, coated in a blend of olive oil, garlic, and crisp Parmesan cheese, making them an irresistible treat that pairs wonderfully with any fall feast.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Grated Parmesan cheese | ½ cup (50 g) |
| Optional: Fresh parsley | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Cut the Brussels sprouts in half and place them in a large bowl.
- Drizzle with olive oil, garlic powder, salt, and black pepper, then toss to coat.
- Spread the sprouts out on a baking sheet in a single layer.
- Roast for 20 minutes, then sprinkle with Parmesan cheese and return to the oven for an additional 5-10 minutes until crispy and golden brown.
- Remove from oven, garnish with fresh parsley if desired, and serve hot. Enjoy!
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Brussels Sprouts With Bacon and Maple Glaze
Brussels Sprouts With Bacon and Maple Glaze is a deliciously sweet and savory dish that highlights the natural flavors of Brussels sprouts while adding a rich depth from crispy bacon and a hint of sweetness from maple syrup. This recipe makes for an exceptional side dish that elevates any autumn meal and brings comfort to the table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Bacon | 4 slices |
| Maple syrup | ¼ cup (60 ml) |
| Olive oil | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Chopped pecans | ¼ cup (30 g) |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cook the bacon in a skillet until crispy, then remove and chop.
- In the same skillet, add halved Brussels sprouts, olive oil, salt, and black pepper; sauté for about 5 minutes.
- Transfer sprouts to a baking dish, drizzle with maple syrup, and mix in the chopped bacon.
- Roast in the oven for 20-25 minutes until crispy and caramelized.
- Serve warm, garnished with chopped pecans if desired. Enjoy!
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Garlic Butter Brussels Sprouts
Garlic Butter Brussels Sprouts are a flavorful and comforting side dish that perfectly complements any autumn meal. The combination of sautéed Brussels sprouts with rich garlic-infused butter creates a savory and aromatic experience that will have everyone asking for seconds. This simple yet delicious recipe highlights the earthiness of Brussels sprouts while adding an irresistible buttery touch.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Butter | 4 tablespoons |
| Garlic | 4 cloves, minced |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Lemon juice | 1 tablespoon |
| Optional: Grated Parmesan | ¼ cup (30 g) |
Cooking Steps:
- Preheat a large skillet over medium heat.
- Melt the butter, then add minced garlic and sauté for about 1 minute until fragrant.
- Add halved Brussels sprouts, salt, and black pepper; cook for about 8-10 minutes, stirring occasionally, until tender and golden brown.
- Drizzle with lemon juice and toss to combine.
- Serve warm, topped with grated Parmesan if desired. Enjoy!
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Spicy Sriracha Roasted Brussels Sprouts
Spicy Sriracha Roasted Brussels Sprouts are a bold and zesty side dish that adds a kick to any autumn meal. The combination of roasted Brussels sprouts, a spicy Sriracha sauce, and honey creates a delightful contrast of flavors that will tantalize your taste buds. This dish is perfect for those who enjoy a little heat in their culinary creations.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Sriracha sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Sesame seeds | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, Sriracha, honey, garlic powder, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Roast in the oven for about 20-25 minutes, or until crispy and golden, tossing halfway through.
- Remove from the oven, sprinkle with sesame seeds if using, and serve hot. Enjoy!
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Brussels Sprouts and Mushroom Stir-Fry
Brussels Sprouts and Mushroom Stir-Fry is a hearty and flavorful dish that perfectly combines the earthy taste of Brussels sprouts with the umami richness of mushrooms. This quick and easy stir-fry can be served as a delightful side or a main vegetarian meal, making it a wonderful addition to your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Mushrooms (sliced) | 8 oz (225 g) |
| Olive oil | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Ginger (minced) | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Green onions (sliced) | for garnish |
Cooking Steps:
- Trim and halve the Brussels sprouts. Heat olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the Brussels sprouts and mushrooms, stirring frequently for about 5-7 minutes until they begin to soften.
- Pour in the soy sauce, salt, and black pepper, and continue to stir-fry for an additional 3-4 minutes, until everything is well combined and cooked through.
- Garnish with sliced green onions if desired, and serve hot. Enjoy!
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Dijon Mustard Brussels Sprouts
Dijon Mustard Brussels Sprouts are a zesty and delectable side dish that elevates the humble Brussels sprout with the tangy flavor of Dijon mustard. This simple recipe combines roasted Brussels sprouts with a creamy mustard sauce, creating a perfect addition to your autumn meals. The combination of roasting and the bold flavor has the potential to convert even the most hesitant vegetable eaters into fans!
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Dijon mustard | 3 tablespoons |
| Honey | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Parmesan cheese (grated) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, black pepper, and garlic powder in a large bowl.
- Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until they are golden brown and tender.
- In a small bowl, whisk together the Dijon mustard and honey until smooth.
- Once the Brussels sprouts are done roasting, remove them from the oven and toss them with the mustard sauce until evenly coated.
- Optionally, sprinkle with grated Parmesan cheese before serving. Enjoy your zesty Dijion Mustard Brussels Sprouts!
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Sweet Potato and Brussels Sprouts Hash
Sweet Potato and Brussels Sprouts Hash is a hearty and colorful fall dish that brings together the sweet and earthy flavors of roasted sweet potatoes with the nutty crunch of Brussels sprouts. This comforting recipe is perfect as a side dish or a light main course, offering a delightful balance of textures and tastes that highlight seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Paprika | 1 teaspoon |
| Optional: Fresh parsley | for garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes and trim and halve the Brussels sprouts. Place them onto a baking sheet.
- Drizzle with olive oil, and sprinkle with salt, black pepper, paprika, and minced garlic. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and Brussels sprouts are caramelized.
- Remove from the oven and stir in chopped onion, allowing it to soften with the residual heat.
- Garnish with fresh parsley if desired, and serve warm. Enjoy your Sweet Potato and Brussels Sprouts Hash!
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Brussels Sprouts With Cranberries and Pecans
Brussels Sprouts With Cranberries and Pecans is a vibrant and flavorful dish that beautifully combines the earthiness of Brussels sprouts with the sweetness of dried cranberries and the rich crunch of pecans. This recipe not only highlights the seasonal ingredients but also makes for a perfect side dish for holiday meals or an everyday dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Dried cranberries | ¾ cup |
| Chopped pecans | ½ cup |
| Olive oil | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Feta cheese | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, then place them on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to combine.
- Roast in the oven for 20-25 minutes, or until they are tender and golden brown.
- Remove from the oven, and stir in dried cranberries, chopped pecans, and maple syrup; mix well.
- Return to the oven for an additional 5 minutes to warm the cranberries and pecans.
- Optionally, top with crumbled feta cheese before serving warm. Enjoy your Brussels Sprouts With Cranberries and Pecans!
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Lemon-Garlic Brussels Sprouts Salad
Lemon-Garlic Brussels Sprouts Salad is a revitalizing and zesty dish that perfectly balances the robust flavor of Brussels sprouts with bright lemon and aromatic garlic. This salad is not only light and healthy but also makes for a wonderful side dish or a light meal, perfect for autumn gatherings or casual dinners.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Minced garlic | 2 cloves |
| Dijon mustard | 1 teaspoon |
| Honey | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Optional: Grated Parmesan | for garnish |
Cooking Steps:
- Trim and halve the Brussels sprouts, then steam or boil until just tender (about 5-7 minutes).
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and black pepper to create the dressing.
- Drain the Brussels sprouts and let them cool slightly before tossing with the dressing in a large bowl.
- Serve the salad warm or at room temperature, optionally garnished with grated Parmesan. Enjoy your Lemon-Garlic Brussels Sprouts Salad!
