Roasted Brussels Sprouts with Maple-Balsamic Drizzle
Heat oven to 450 deg. If large cut Brussels sprouts in half. Toss Brussels sprouts with olive oil, 2 tsp salt, and pepper on bake sheet. Roast stirring half way through for about 20 min.
Meanwhile combine vinegar, maple syrup, and remaining 1/4 tsp salt. Boil, stirring frequently until thick and syrupy, about 3 min. Pour over roasted Brussels sprouts.
Serves: 6 Total cook time: 20 min
Source: Weightwatchers - 3 points
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
Cook Brussels sprouts according to package directions to slightly undercooked state.
Heat skillet, add butter and when it finishes foaming add the Brussels sprouts, sage, and pepper. Saute 3 minutes until the sage is fragrant. Add the cranberries and cook additional 3 min. until they start to plump. Sprinkle toasted pecans on top.
Serves: 6 Total Cook Time: 30min.
Source: SparkRecipes.com
Bacon Roasted Brussels Sprouts
2 slices bacon - thinly sliced crosswise
1/8 tsp crushed red pepper flakes
2 lb Brussels sprouts or 2-12oz pckg frozen Brussels sprouts
1/2 cup thin wedges red onion
2 tsp fresh thyme leaves
1/2 tsp salt
In large oven going skillet cook bacon until browned and crisp. Remove bacon and drain on paper towel. Add crushed red pepper to drippings in skillet; cook and stir for 1 min. or until fragrant.
Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat. Transfer to 400 deg oven and roast uncovered for 20 min or until just tender and browned, stirring once. Sprinkle with reserved bacon.
Serves: 6 Total Cook Time: 30min.
Source: Midwest Living Recipes for all Seasons vol 4
recipe/brusselssprouts.txt ยท Last modified: 2017/01/18 20:50 by rob