![]() ![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Shaved Brussels Sprout Salad with Apples and Dates.They’d also be amazing with our Easy 5-Minute Microwave Hummus (sprinkled with dukkah seasoning) or alongside our Kale Falafel Hummus Wraps. Pair them with your favorite grain and protein for a simple, satisfying meal. Toss to combine, and season with the salt. We hope you LOVE these roasted Brussels sprouts! They’re: Put Brussels sprouts, whole garlic cloves, thyme, and olive oil together in a bowl. After tossing the roasted Brussels sprouts with sweet honey and dates, crunchy toasted almonds, and smoky Dukkah seasoning, a restaurant-worthy side dish awaits! You could stop there, but it gets even better. Anyone else dive straight for the crispy edges!? The time it takes for the Brussels sprouts to soften will depend on their size, but after about 15 minutes, they’ll be tender with caramelized, crispy edges. Toast the almonds in a skillet and chop a couple medjool dates. While the Brussels sprouts are roasting, there’s time to prepare your toppings. Cook directly on the baking sheet – for the same reason as above, it’s best to cook them directly on the baking sheet instead of using parchment paper or a silicone baking mat.Arrange cut side down – placing the flat side of the Brussels sprouts directly on the baking sheet maximizes their contact with the hot surface, which creates browning.Dry them off – After washing the sprouts, make sure to dry them completely to encourage browning. ![]() High heat (450 F / 232 C) – a high temperature ensures the Brussels sprouts brown before they soften too much.Avoid overcrowding the pan – space between the Brussels sprouts allows them to roast instead of steaming.But not just any Brussels sprouts… crispy Brussels sprouts! And we have a few tips to ensure success. Meanwhile, combine vinegar, maple syrup and remaining 1/4 teaspoon salt in a small. This recipe begins with roasted Brussels sprouts. Roast, stirring and rotating pan halfway through cooking, about 20 minutes. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender. This 7-ingredient crowd-pleasing side comes together in just 30 minutes and is worthy of impressing dinner guests or serving at the holiday table. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like at Aba in Austin)? Next level! If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. ![]()
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