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Thursday, November 6, 2014

Roasted Brussels Sprouts - Three Ways

Who doesn't love Brussels Sprouts!? Okay, a lot of people don't... Sadly, these lovely vegetables tend to get a bad wrap and are underused.  People seem to either love them or hate them! Thankfully, for this weeks Fall Fest post, the Food Network blog wanted us to cook with Brussels Sprouts.  Enter the opportunity to show you all how wonderful and easy these veggies are to cook and eat!

The great thing about the recipes below, is that they are all very easy and are all made by using the first basic recipe.  So let's get started on turning all of you into Brussels Sprout lovers!

Roasted Brussels Sprouts

-1 lb Brussels Sprouts
-Salt and pepper
-Olive oil for drizzling

Preheat the oven to 425 degrees F.

Trim the stems off of the Brussels Sprouts and cut them in half lengthwise.  Spread them out evenly on a baking sheet, drizzle with a little olive oil and sprinkle on some salt and pepper.  Toss them around a bit to make sure all of the Brussels sprouts are coated, and then spread them out evenly again on the baking sheet.

Roast for approximately 25 - 30 minutes, or until they are fork tender and begin to caramelize with nice golden and crisp edges.  I like mine a little crispier so I leave them in a few extra minutes to brown more.

Serve warm and enjoy!

Roasted Brussels Sprouts with Parmesan and Lemon

-1 lb Brussels sprouts
-1/4 cup Parmesan cheese
-1 lemon zested and juiced
-Salt and pepper
-Olive oil for drizzling 

Prepare roasted Brussels sprouts just as the above recipe.  Once out of the oven, toss the Brussels sprouts with the cheese, lemon zest, and lemon juice.  Serve with an extra sprinkle of Parmesan cheese.

Roasted Brussels Sprouts with Apple and Pancetta

-1 lb Brussels sprouts
-1 apple of your choosing, chopped
-1/2 lb pancetta, cubed
-Salt and pepper
-Olive oil for drizzling 

Prepare the basic roasted Brussels sprouts.  While the sprouts are cooking, place the pancetta in a pan with a little olive oil and cook until it starts to crisp a bit (a few minutes).  Then, toss in the apple and cook until the pancetta is crisp and the apples are fork tender (about 10 minutes total).  Line a strainer with a paper towel and pour the pancetta and apple mixture in to drain.  Set aside.  

When the Brussels sprouts are done, remove them from the oven and place in a bowl.  Pour in the pancetta and apple mixture and toss with the Brussels sprouts.  Serve immediately and enjoy!

I hope you enjoy these three basic recipes! For more great Brussels sprouts recipes, check out the following: 
Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: 
Sautéed Brussels Sprouts with Bacon and Pine Nuts
Shredded Brussels Sprouts with Lemon and Poppy Seeds
Bring On the Brussels Sprouts
The Cultural Dish: 
Roasted Brussels Sprouts - Three Ways
In Jennie's Kitchen: 
Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: 
Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: 
Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: 
Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Jeanette's Healthy Living: 
Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing
Domesticate Me:  
Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: 
Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: 
Bacon-Wrapped Brussels Sprouts
FN Dish: 
8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table

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