Time 25m Yield 5 servings. Number Of Ingredients 9 Steps:
Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F (220 degrees C). Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Mix oil, garlic powder, onion powder and pepper in large bowl. Add Brussels sprouts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan. Roast 30 to 35 minutes or until Brussels sprouts are browned and tender. Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.
Time 30m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
To candy the walnuts: Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat. To roast the Brussels sprouts: Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside. To finish the dish: Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
Time 1h30m Yield 2 to 3 servings Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts. For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature. In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners’ sugar. Spread flat on a baking sheet and allow to dry for a few minutes. Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days. To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.
Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes. Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.
Time 1h Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes. Toss vegetables with vinegar, and serve immediately.
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender. While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes. Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned. Drain sprouts and add to the skillet along with the thyme, salt and pepper. Cook tossing gently just one or two minutes longer.
Time 30m Yield 8 servings Number Of Ingredients 6 Steps:
Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days. Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper. Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use. Place the grated apples into a clean kitchen towel and squeeze dry. Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Arrange bacon in single layer on large rimmed baking sheet. Cook until browned. Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon. Roast until they begin to turn brown. Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened. Remove from oven, toss with red wine vinegar and serve immediately.
