Best Sweet Roasted Brussels Sprouts Recipes

SIMPLE ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish with olive oil.
• Combine Brussels sprouts, sweet potatoes, olive oil, garlic powder, sea salt, and pepper in a bowl; mix well to combine. Pour into the prepared casserole dish.
• Bake in the preheated oven for 15 minutes. Mix vegetables and return to the oven for 15 to 20 more minutes. Sprinkle with feta cheese and cook until vegetables are browned and cooked through and feta cheese is melted, 5 to 10 more minutes.

SWEET CHILI ROASTED BRUSSELS SPROUTS

Steps:

• Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
• Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
• Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

SWEET MAPLE ROASTED BRUSSELS SPROUTS

Steps:

• Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
• Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.

ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

Steps:

• In a small saucepan, heat the balsamic vinegar over medium-high, and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes. Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top. Nutrition Information Serves: 4 | Serving Size: 1/4 of the dish Per serving: Calories: 234;

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
• Sprinkle with cheese.

SWEET ROASTED BRUSSELS SPROUTS

Steps:

• 1. Heat oven to 400°F. 2. On a high sided cookie sheet, toss Brussels sprouts with olive oil, salt, and pepper. 3. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside, turning Brussels sprouts once or twice. 4. Remove from oven and, if desired, add walnuts and cranberries. Toss to combine.

ROASTED SWEET POTATO WITH BRUSSELS SPROUTS, BLUE CHEESE, CRANBER

Steps:

• Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
• When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
• Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.