Side dish - Barefoot contessa roasted brussel sprouts recipes

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Food Network, Barefoot Contessa Get Brussels Sprouts Lardons Recipe from Food Network

Barefoot Contessa Brussel Sprouts Recipe

Barefoot Contessa Brussel Sprouts Recipe
Provided by: Amelia
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 4
Ingredients:
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
How to cook:
  1. Preheat oven at 400F.
  2. Prepare the Brussel Sprouts for roasting by cutting off theends. Pull off any yellow leaves.
  3. Mix Brussel Sprouts, olive oil, pepper and salt in a bowl.
  4. Transfer the Brussel Sprouts to the baking sheet and bake for 35 to 40 minutes. Turn them to brown Brussel Sprouts evenly.
  5. Remove them from oven. Brussel Sprouts should be crisp outside and tender inside.
  6. Sprinkle with kosher salt and serve.
Notes: Barefoot Contessa | Roasted Brussels Sprouts, Roasted Brussels Sprouts. Preheat the oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them …

Ina Garten's Roasted Brussels Sprouts with Balsamic

Roasted with olive oil, salt, and pepper, Ina Garten's roasted Brussels sprouts are simple and delicious. A few notes: The original recipe calls for …

Brussels Sprouts Lardons

Get Brussels Sprouts Lardons Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 17
Ingredients:
  • 2 tablespoons good olive oil
  • 6 ounces Italian pancetta or bacon, 1/4-inch dice
  • 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup golden raisins
  • 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
How to cook:
  1. Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
  2. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
  3. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Notes: Barefoot Contessa | Balsamic-Roasted, Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy …

Roasted Brussels Sprouts

Roasted Brussels Sprouts
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!
Provided by: JAQATAC
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 4
Ingredients:
  • 1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Nutrition:
  • Calories: 104.4 calories
  • Carbohydrate: 10 g
  • Fat: 7.3 g
  • Fiber: 3 g
  • Protein: 2.9 g
  • Saturated Fat: 1.1 g
  • Sodium: 344 mg
  • Sugar: 4.5 g
How to cook:
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Notes: The Barefoot Contessa’s Roasted Brussels Sprouts, Remove any yellow outer leaves and cut off the ends of the Brussels sprouts. Combine them with the olive oil, salt, and lemon-pepper spice in a …

Roasted Brussel Sprouts

Roasted Brussel Sprouts
Food Network, Barefoot Contessa
Provided by: CourtneyMace
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: not set
Number of ingredients: 4
Ingredients:
  • 1 1/2 pounds brussel sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground pepper
Nutrition:
  • Calories: 109 calories
  • Fat: 7.09589927179388 g
  • Carbohydrate: 10.26254677875 g
  • Cholesterol: 0 mg
  • Fiber: 4.35550246092758 g
  • Protein: 3.8520180265 g
  • Saturated Fat: 1.0040618165621 g
  • Serving Size: 1 1 Serving (121g)
  • Sodium: 173.904023124886 mg
  • Sugar: 5.90704431782242 g
  • Trans Fat: 0.253341817195478 g
How to cook:
  1. Preheat oven to 400F.
  2. Cut off the brown ends of the brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with 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 and serve immediately.
Notes: Barefoot Contessa Brussel Sprouts Recipe, Preheat oven at 400F. Prepare the Brussel Sprouts for roasting by cutting off theends. Pull off any yellow leaves. Mix Brussel Sprouts, olive oil, …
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