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Preheat the oven to 425°F. Wash the Brussels sprouts in a colander under running water, tossing them with your hands as you go. Turn them out onto a clean kitchen towel and pat completely dry ...
Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal. These sprouts get tossed with tasty ingredients like honey and balsamic ...
While butternut squash roasts in the oven, Brussels sprouts are deep-fried until crispy and golden brown. Both get dressed with a punchy vinaigrette made with jalapeño peppers, garlic confit ...
Test Kitchen tip: Roasting concentrates the flavor and gives you the opportunity to dress the roasted sprouts any way you'd like. When tossing with the oil and seasonings before roasting, try ...
Arrange the Brussels sprouts cut-side down and roast until they begin to turn golden, 20 to 25 minutes. Stir and return to the oven to bake until the tender and caramelized, 10 to 15 minutes more.
Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the ...
Ingredients for the Brussels sprouts: 1 1/2 pounds Brussels sprouts, trimmed and halved. ... add your roasted Brussels sprouts to a shallow, oven-safe baking dish in a single layer, and crumble ...
In general, I wasn’t super picky as a kid—but like many folks, I hated Brussels sprouts. It wasn’t until many years later that a friend re-introduced me to Brussels sprouts, roasting them ...