Best 7 Schmaltz Roasted Brussels Sprouts Recipes
Whether you're a seasoned cook or just starting out, preparing a delicious and memorable meal can be a daunting task, especially when it comes to creating dishes that are both flavorful and nutritious. However, with a little guidance and some simple ingredients, you can easily craft a culinary masterpiece that will tantalize your taste buds and leave your guests wanting more. In this article, we'll embark on a culinary journey that will lead you to the secrets of schmaltz roasted brussels sprouts, a dish that combines the richness of schmaltz with the slightly bitter and nutty flavor of brussels sprouts. Get ready to elevate your cooking skills and impress your loved ones with this delectable recipe.
Let's cook with our recipes!
ROASTED BRUSSELS SPROUTS
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
SCHMALTZ-ROASTED BRUSSELS SPROUTS
Roasting brussels sprouts in schmaltz - rendered poultry fat -gives them an incredibly nutty richness that you can't get from any other fat. If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They may be strained out of store-bought schmaltz; if you don't have them, just omit them here.) This recipe goes particularly well with a nice roasted chicken, whose flavor underscores the schmaltz.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.
- Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 291 milligrams, Sugar 3 grams
EASY ROASTED BRUSSELS SPROUTS
Love the sweetness that comes out by roasting the Brussels sprouts. They go great with just about any main course dish!
Provided by Nourishing Greens
Categories Roasted Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
- Roast in the preheated oven until soft, 15 to 20 minutes.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 10.2 g, Fat 10.5 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 28.4 mg, Sugar 2.5 g
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts before you roast them results in extra surface area, which translates to more crispy cheesy bits. If you have a meat mallet, it makes the smashing particularly easy and fun, but you can also use a cast-iron skillet or heavy drinking glass or mug.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
- Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
- Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
- Add the rest of the ingredients to the bowl and toss to cover.
- Spread the sprouts onto a baking sheet.
- Bake in a 400˚F (200˚C) oven for 20 minutes.
- Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
Tips:
- Choose small sprouts. Smaller Brussels sprouts are more tender and cook more evenly.
- Trim the sprouts. Cut off the brown ends of the sprouts and remove any yellow or wilted leaves.
- Halve the sprouts. This will help them cook more evenly and will also allow the schmaltz to coat them more effectively.
- Toss the sprouts with schmaltz and spices. Be sure to coat the sprouts evenly with the schmaltz and spices.
- Roast the sprouts at a high temperature. This will help them to caramelize and brown.
- Stir the sprouts halfway through cooking. This will help them to cook evenly.
- Serve the sprouts immediately. Roasted Brussels sprouts are best served hot out of the oven.
Conclusion:
Schmaltz-roasted Brussels sprouts are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion meal. The schmaltz adds a rich and savory flavor to the sprouts, and the roasting process caramelizes them, making them slightly sweet and crispy. If you are looking for a new and exciting way to prepare Brussels sprouts, be sure to try this recipe.
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