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Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 18 to 22 minutes, tossing once after the first 15 minutes. Add the honey mustard to a large bowl, then add the ...
Slowly stir in batches of Brussels sprouts; season with remaining ¼ teaspoon salt. Add water; cook, stirring occasionally, until lightly browned on edges, 5 to 6 minutes.
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 ...
Brussels sprouts prepared for cooking in a wood-fired pizza oven The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. [ 17 ]
Whether they’re on the stalk, shredded, or whole, here’s where and how to store those sprouts.
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.
Place the sprouts cut side down on the baking sheet, arranging them with 1/2 inch space between them. The sprouts can be covered in foil and stored in the refrigerator for up to 3 days.
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