Best 2 Brussels Sprouts And Red Pepper Recipes
Brussels sprouts and red peppers are a colorful and flavorful combination that can be used to create a variety of delicious dishes. Brussels sprouts are a cruciferous vegetable that is packed with nutrients, including vitamins A, C, and K, as well as folate and fiber. Red peppers are a good source of vitamin C, vitamin A, and potassium. Together, these two vegetables make a healthy and satisfying meal. They can be roasted, sautéed, or grilled, and they can be used in salads, soups, and stir-fries. Whether you're looking for a quick and easy side dish or a more elaborate main course, there's a brussels sprouts and red pepper recipe out there to suit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku's recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52's upcoming book "Genius Recipes," I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
- Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
- Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
- Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 3 grams
BRUSSELS SPROUTS AND RED PEPPER
These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
- Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
Tips:
- Choose firm, bright green Brussels sprouts for the best flavor and texture.
- Trim the Brussels sprouts by removing any yellow or wilted leaves.
- Cut the Brussels sprouts in half or quarters, depending on their size.
- Roast the Brussels sprouts at a high temperature (400°F or higher) to caramelize them and bring out their natural sweetness.
- Toss the Brussels sprouts with olive oil, salt, and pepper before roasting to help them brown evenly.
- Add other vegetables to the roasting pan, such as red peppers, onions, or carrots, for a more colorful and flavorful dish.
- Serve the roasted Brussels sprouts immediately or store them in the refrigerator for up to 3 days.
Conclusion:
Roasted Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Roasting Brussels sprouts is a simple and easy way to prepare them, and the results are always delicious. Whether you serve them as a side dish or a main course, roasted Brussels sprouts are sure to be a hit.
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