Best 2 Skillet Roasted Brussels Sprouts Wchile Peanuts And Mint Atk Recipes

Skillet roasted brussels sprouts with peanuts and mint are a simple, yet delicious, side dish that can be enjoyed as part of a main meal or as a snack. This dish is made with fresh brussels sprouts, roasted in a skillet with peanuts, mint, and a variety of spices. The result is a flavorful and slightly crunchy dish that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

ROASTED BRUSSELS SPROUTS W/ BACON & SHALLOTS

Roasted Brussels Sprouts W/ Bacon & Shallots image

Make and share this Roasted Brussels Sprouts W/ Bacon & Shallots recipe from Food.com.

Provided by Absinthe27

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs Brussels sprouts, halved
3 1/2 tablespoons olive oil
1 teaspoon sea salt
3/4 teaspoon ground black pepper
1 medium shallot, chopped
1 garlic clove, minced
1/2 cup onion, chopped
1/2 cup cooked bacon, chopped

Steps:

Preheat oven to 400 degrees.
Cut ends off of brussels sprouts and remove any damaged outer leaves. Cut sprouts in half and mix in a large bowl with 3 TB olive oil, salt, and pepper. Set aside.
Caramelize onions, shallots, and garlic on the stovetop with 1/2 TB olive oil. Add Bacon and cook for one more minute (I use the precooked Real Bacon Pieces you can buy at the supermarket).
Add Caramelized onion mixture to bowl of sprouts and stir well to mix.
Evenly distribute mixture on a sheet pan and roast for 35-40 minutes. Sprouts should be browned on the outside, but easily pierced with a fork.

Nutrition Facts : Calories 127.2, Fat 8.6, SaturatedFat 1.6, Cholesterol 5.6, Sodium 433.8, Carbohydrate 9.6, Fiber 3.2, Sugar 2.4, Protein 5

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Skillet-Roasted Brussels Sprouts W/Chile, Peanuts and Mint-ATK image

The key is to start the process in a cold skillet. Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.

Provided by gailanng

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb small Brussels sprout, trimmed and halved (1 - 1/2 inches in diameter)
5 tablespoons extra-virgin olive oil
1 fresno chilies or 1 red jalapenos chili, stemmed, seeded, and minced
2 teaspoons lime juice
1 teaspoon fish sauce
salt
2 tablespoons finely chopped dry roasted peanuts
2 tablespoons chopped of fresh mint

Steps:

Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.

Nutrition Facts : Calories 363.1, Fat 31.6, SaturatedFat 4.4, Sodium 374.4, Carbohydrate 15.7, Fiber 5.6, Sugar 3.8, Protein 10

Tips

Choose the right Brussels sprouts: Look for small, firm, and brightly colored Brussels sprouts. Avoid any that are yellowed or have brown spots.
Trim the Brussels sprouts: Cut off the stem end and any discolored leaves.
Halve or quarter the Brussels sprouts: If they are small, you can leave them whole. Otherwise, cut them in half or quarters.
Season the Brussels sprouts: Toss them with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Roast the Brussels sprouts: Preheat your oven to 400 degrees Fahrenheit. Spread the Brussels sprouts in a single layer on a baking sheet and roast them for 20-25 minutes, or until they are tender and slightly browned.
Add the peanuts and mint: Once the Brussels sprouts are cooked, transfer them to a bowl and add the peanuts and mint. Toss to combine.
Serve immediately: Brussels sprouts are best served hot or warm. They can be served as a side dish or main course.

Conclusion

Skillet-roasted Brussels sprouts with chile peanuts and mint is a delicious and healthy dish that is perfect for any occasion. The Brussels sprouts are roasted until they are tender and slightly browned, and the peanuts and mint add a nice crunch and flavor. This dish is sure to please everyone at your table.