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Roasted Brussels Sprouts

post #1 of 5
Thread Starter 
For Thanksgiving I'm going to try a new Brussels sprouts recipe as a side dish. It calls for roasting the sprouts with sliced garlic for 30 minutes. Would it be ok if I did the roasting of the vegetables the day before Thanksgiving? Should I roast them for 20 of the 30 min then roast the additional 10 min on Thanksgiving, or roast them entirely the day before and reheat/finish the recipe on Thanksgiving? Thanks!

Roasted Brussels Sprouts with Ham and Garlic


INGREDIENTS:


1 (1-ounce) slice white bread

3 pounds Brussels sprouts, trimmed and halved

1/4 cup finely chopped country ham (about 1 ounce)

2 tablespoons fresh lemon juice

1 teaspoon olive oil

1/2 teaspoon salt

3 garlic cloves, thinly sliced

Cooking spray

2 tablespoons grated fresh Parmesan cheese

INSTRUCTIONS:1. Preheat oven to 425 degrees.2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425 degrees for 5 minutes or until golden. Reduce oven temperature to 375 degrees. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.3. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 degrees for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.4. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.
post #2 of 5
I'd cook them all the way but not top them yet with the crumbs and cheese. Do that just before you stick them back in the oven to reheat them. (Disclaimer: I happen to like very soft brussel sprouts. ;) But I think roasting ahead and reheating shouldn't be a problem.)

BTW: how many servings is that supposed to make? I might want to bring it to my sis-in-law's -- it looks really different and delicious!
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 5
Thread Starter 
Thanks for the help!

The recipe serves 12, here is the link if you need the nutritional info,

http://cookinglight.timeinc.net/cook...cipe_id=385563

Also going to make the Cooking Light recipe for Cider-Glazed Carrots.

Link:

http://cookinglight.timeinc.net/cook...cipe_id=385561

Going to have at least two lighter items on my full of fat Thanksgiving menu!

Deb
post #4 of 5
Too late for Thanksgiving, but if you're a fan of Brussels sprouts, you might enjoy them in a more simplistic way. Whenever I can get my hands on them, I'll thinly slice about a pound along with a diced medium onion. Saute the the two with a splash of olive oil over high heat. Toss in a clove of chopped garlic, 1/4 stick of butter (heck, as much as a whole stick if you're not watching your waistline), salt and pepper. Keep sauteing and in about 15 minutes they'll be nicely caramelized...that's when you toss in a little vermouth to just finish it off for another couple minutes. Oh, so delicious!!
Kevin
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Kevin
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post #5 of 5
Thread Starter 
Oh Thanks! I have some more I just bought and I'll give your recipe a try. Made the roasted recipe at Thanksgiving and it was a huge hit, and shared it with some others who enjoyed it too. It's going to be a keeper for the holidays here!

Deb
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