Roasting is an easy way to produce Brussels sprouts that are caramelized americas test kitchen brussel sprouts the outside and tender on the inside. To ensure that we achieved this balance, we started by roasting them covered with foil; tossing them in a americas test kitchen brussel sprouts bit of water to create a steamy environment helped cook them through.
We then removed the foil and roasted them for another 10 minutes to allow their exteriors to dry out and caramelize. Since Brussels sprouts can take some time to prep, we found that we could prep them in advance americas test kitchen brussel sprouts all we needed to do at serving time was toss them on a baking sheet and cook them. If you are buying loose Brussels sprouts, select those that are about 1 1/2 inches long. Quarter Brussels sprouts longer than 2 1/2 inches; don't cut those that are shorter than 1 inch.
ROASTED BRUSSELS SPROUTS
Start to finish: 40 minutes
2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon water
Salt and pepper
Adjust oven rack to upper-middle position and heat oven to 500 F. Toss Brussels sprouts, oil, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until Brussels sprouts are coated.
Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Season with salt and pepper to taste. Serve.
Nutrition information per serving: 136 calories; 68 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 139 mg sodium; 15 g carbohydrate; 6 g fiber; 4 g sugar; 6 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Roasted Brussels Sprouts in "Complete Make-Ahead ."
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COOK’S COUNTRY: Holiday Feast
Encore Tuesday, Nov. 30, 2021 at 8:30 p.m. on CREATE / On Demand
On "Holiday Feast," Test cook Ashley Moore shows Bridget how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks of electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
Episodes are available on demand.
About The Series:
COOK’S COUNTRY FROM AMERICA'S TEST KITCHEN is where family-friendly recipes from every corner of America are reimagined for home cooks everywhere. Season 12 spotlights blue-ribbon regional specialties from across the U.S. such as Monroe County pork steaks, Chicago thin-crust pizza, Texas barbecue brisket, and Hawaiian-style fried chicken, and takes on classic American fare including crumb-crusted rack of lamb, coconut cream pie and lyonnaise potatoes.
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Wok Charred Brussels Sprouts from Chris Kimball's Milk Street Magazine
By Eleanor HohLeave a Comment
Wok Charred Brussels Sprouts will turn Brussels Sprouts haters into Aol online help them and vegetable eaters into die hard Brussels Sprout addicts! They have 3 qualities I always talk about: flavor, texture, color in that order. Wok Charring is a fail proof technique that’s quick and easy and will get you perfect results every time. Wok Charred Brussels Sprouts go with anything whether it’s a western dish with meatloaf, BBQ ribs or an Asian cheat dinner like mine with Mui Choy Pork Belly and Roast Duck, see below.
If you hurry, you can still get a free charter issue and yearly subscription discount here.
You’ll want to hear more about his new jersey department of banking and insurance complaint form project, Milk Street Kitchen, it’s very exciting because we share a lot of the same philosophies and the project deserves a separate post, working on that.
Cooking isn’t about following a recipe, so don’t just skip to the “recipe,” take a moment to understand WHY certain ingredients or techniques are used. When you understand WHY, you will have more chance of success and this is one philosophy Chris Kimball and I share! I’ve made Wok Charred Brussels Sprouts three times, all were successful and delish. My hubby whose my tester adores Brussels Sprouts devoured them and couldn’t stop saying, umm…
What you need to know…
1. Smaller is better…
Cutting sprouts smaller creates more surface area = more charring = more flavor! I pride myself as a Wok Star to think and do things outside of the norm but I didn’t think of the obvious which is to cut them smaller so they cook faster, what a revelation, it changed the whole cooking process and flavor profile.
2. What first community bank searcy ar routing number do…
– lemon juice “wakes” up any ingredient and make it shine
– honey caramelizes and gives charring color, however, I used only half of honey in recipe and didn’t add honey at the end, I find honey/sugar masks the natural flavors of vegetables, we like vegetables with a bit of bite.
– extra-virgin olive oil handles high heat
– pepper flakes gives a wonderful kick but do NOT include at beginning of your stir fry or fry in oil, they will gag you, sprinkle in at the end
3. Wok Star Way
– adapt to the recipe with what you have e.g. I had no anchovy, so I used fish sauce for umami flavor or use tamari.
– no fresh lemons, try a sprinkle of rice vinegar which has a sweetness or just leave out
4. Wok Char vs grilling vs oven roast
– a lightweight, round bottom cast iron wok is BEST for charring sprouts, its wide opening and shape makes it easier to move sprouts around vs a flat skillet
– a steel spatula used with a wok can turn lots of sprouts vs using tongs to flip each sprout
– wok charring give sprouts an even and overall char vs grilling which has hot spots and oven roasting for me has never resulted in crispy sprouts, maybe it’s my oven.
I eliminated step 2 (frying the seasonings) and 4 (adding more honey etc.) altogether and tossed sprouts in bowl with everything except garlic which I added to the oil with some shredded ginger like I always do when I stir fry vegetables.
I’d love to hear how your Wok Charred Brussels Sprouts turn out, whether you’re using Milk Street Magazine’s complete recipe or used some of my tips?
Here’s a short video to show just how fast those sprouts cooked!
How about trying my Ginger Honey Brussels Sprouts, it’s hard not to compare with charred version, trust me!
Filed Under: blog, cast iron wok, stir fry, vegetablesTagged With: "beef stew", "brussels sprouts", "Christopher Kimball", "Milk Street Magazine", "pork belly", "roast duck", char
Balsamic Brussels Sprouts
This Balsamic Brussels Sprouts recipe is an easy side dish for Thanksgiving or any meal! With garlic and a maple balsamic glaze, these Brussels sprouts are roasted in the oven until tender and crispy.
Stop what you’re doing right now, and go make these Brussels sprouts. Seriously. This is the recipe that made me love Brussels sprouts. I wanted to eat the whole pan full of these tender, caramelized beauties!
If you’ve tried Brussels sprouts before and didn’t enjoy them, I encourage you to make this balsamic Brussels sprouts recipe. Roasting vegetables in the oven is my very favorite way to cook veggies. The dry heat of the oven develops the rich, deep flavors of most any vegetable, including Brussels sprouts.
The brown, caramelized edges of these Brussels sprouts are downright irresistible! In addition to these Brussels sprouts, also try my air fryer brussels sprouts, roasted butternut squash, roasted sweet potatoes, roasted broccoli, roasted green beans,roasted carrots and roasted cauliflower.
I often make roasted Brussels sprouts as a side dish for weeknight meals for my family. Try them with my favorite chicken breast recipe. My usual way of preparing Brussels sprouts is to drizzle them with olive oil and sprinkle them with salt and pepper. Prepared in that simple way, they are delicious!
When I want even more flavor, I make these balsamic Brussels sprouts with garlic, pecans and cranberries. The contrast between the sweet glaze and the garlic is so delicious. These are a fancied-up version of Brussels sprouts, and the perfect holiday side dish!
The Best Brussels Sprouts
Want to know the secret to making the best Brussels sprouts? There are three. First, roast your Brussels sprouts. That is the best way to cook Brussels sprouts that are full of flavor and not soggy.
Second, the balsamic glaze. Americas test kitchen brussel sprouts the glaze-coated Brussels hit the hot oven, magic happens.
And third, garlic. And plenty of it. These Brussels sprouts are a delicious combination of sweet and savory.
Am I allowed to add a fourth secret? Toasted pecans. Enough said.
How to Make Balsamic Brussels Sprouts
To make this easy recipe, you’ll start by washing your Brussels sprouts. Mine had dhl 24 hour customer service usa bit of dirt americas test kitchen brussel sprouts grit on them so I gave them a good rinse under the faucet. Once they’re all washed and dried well, trim off the stem end (just a bit). The stem end can be tough so it’s best to trim it off, plus removing it makes the Brussels sprouts look better.
Then, cut the Brussels sprouts in half. If some of your Brussels sprouts are really small, you can leave those whole. A few leaves may fall off when you cut the Brussels sprouts in half. Add these leaves to the pan along with the Brussels sprouts halves. They will get deliciously crispy!
Put the Brussels sprouts on a baking sheet. You can line the pan with parchment paper for easy clean up. Toss the Brussels sprouts with olive oil, salt and pepper to taste. Arrange them in an even layer on the pan, with a little room in between them if possible.
Now it’s time to bake those veggies! You’re going to bake the Brussels sprouts in two sessions. First, on their own, and then with the glaze, garlic and pecans. If you add the glaze, garlic and pecans from the beginning, you risk burning these ingredients.
Once the Brussels sprouts have baked for about 20 minutes, they’ll be mostly done but not quite. At this point, you’ll americas test kitchen brussel sprouts them out americas test kitchen brussel sprouts the oven and add chopped garlic and pecans to the pan. Then drizzle on the maple syrup and balsamic and stir to coat everything well. This is where things start to get really good.
Put the pan back in the oven for 5 to 10 more minutes until everything is all caramelized and golden brown. Finally, after the Brussels sprouts are done cooking, stir in the dried cranberries. Then dig in!
To Make these Balsamic Brussels Sprouts Ahead
I recommend doing the initial 20 minute cook time (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts. This can be done the day of or up to one day ahead. When you are ready to serve, continue with the recipe by adding the garlic, pecans and maple balsamic glaze. Roast for 5 to 10 minutes, or until heated through and tender. Then add the cranberries and serve.
More Thanksgiving Recipes:
Balsamic Brussels Sprouts
Course Side Dish
Keyword balsamic brussels sprouts, brussel sprouts, brussel sprouts recipe, thanksgiving side dish
Prevent your screen from going americas test kitchen brussel sprouts Balsamic Brussels Sprouts recipe is an easy side dish for Thanksgiving or any holiday! Everything cooks on one pan, with garlic and an irresistible maple balsamic glaze.
Preheat oven to 425 degrees F.
Trim stem ends off Brussels sprouts and cut in half. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.
Bake for 20 minutes, until Brussels sprouts are almost tender.
Meanwhile, stir together the maple syrup and balsamic vinegar.
Remove Brussels sprouts from the oven and add garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the pan to the hot oven and roast for 5-10 minutes more, until pecans are toasted and Brussels are golden and tender. Stir in dried cranberries and serve.
- See the post above for more Brussels sprouts flavor ideas.
- Store leftover cooked Brussels sprouts for 3 to 4 chase field stadium jobs in an airtight container in the refrigerator.
- The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° oven for about 10 minutes, or until warm and re-crisped. You can also reheat Brussels sprouts in the microwave.
- To Make this Brussels Sprouts Recipe Ahead: I recommend doing the initial 20 minute roasting (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts. This can be done the day of or up to one day ahead. When you are ready to serve, continue with the recipe by adding the garlic, pecans and maple balsamic glaze. Roast for 5 to 10 minutes, or until heated through and tender. Then add the cranberries and serve.
Serving: 1/6 recipe Fat: 13g