Time 40m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet. Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Time 35m Yield 1 lb, 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven 425*. Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise. Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan. Roast in oven for 20-25 min until tender. Stirring occasionally.
Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 425°F (220ºC). Slice the stem off of the Brussels sprouts and then halve them. On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly. Bake for 15-20 minutes. Allow to cool for 5 minutes. Enjoy!
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil. Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat. Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total. While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle. Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.
Time 55m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375ºF. Combine Brussels sprouts, onions and bacon in 13x9-inch baking dish. Add dressing; toss to coat. Bake 40 min., stirring occasionally. Sprinkle with cheese. Bake an additional 5 minute or until cheese is melted.
