Brussels sprouts are often roasted in the oven, but The Barefoot Contessa prefers to roast them on the stovetop. “The reason is that I like their flavor better,” she says. “I love the caramelized edges.”
The roasted brussel sprouts with balsamic is a recipe from the Barefoot Contessa. It is a dish that can be made in about 30 minutes and has been rated 4.5/5 stars on Food52.
All I have to say is that The Barefoot Contessa’s Roasted Brussels Sprouts are fast, simple, and delicious. Simple and delicious, just the way I enjoy my recipes.
I’m always on the lookout for new methods to cook old veggies. This is both easy and delicious.
It’s a big hit with Brussels sprouts fans, and it’s even won over a few “haters.” Plus, it’s extremely simple to repair.
How to Create a Barefoot Look Roasted Brussels Sprouts by Contessa
Preparing this meal with fresh brussels sprouts takes a little time, but not a lot.
Simply snip a portion of each sprout’s end off and peel away any wilted leaves.
Cook straight from frozen at any time of year to create this dish. Simply open the bag, mix with the oil, salt, and lemon pepper, then pour onto the baking sheet.
Because frozen vegetables are frozen at their best, they are just as delicious, if not better.
Unless you bought your sprouts at a farmer’s market, they’ve most likely been sitting for a week or more.
Simple, delectable, and unique. Once you’ve tried them, you’ll want to make them again!
For more fantastic ideas, be sure to follow Foodgasm Recipes on Pinterest!
The Barefoot Contessas’ version of roasted Brussels sprouts is fantastic!
Dish of the Day:
Roasted Brussels Sprouts by the Barefoot Contessa
Calories per serving: 115 kcal
- a pound and a half of Brussels sprouts
- 3 tablespoons extra virgin olive oil
- kosher salt, 1/2 to 3/4 teaspoon
- a half teaspoon of lemon-pepper spice
Preheat the oven to 400 degrees Fahrenheit.
Remove any yellow outer leaves and cut off the ends of the Brussels sprouts. Combine them with the olive oil, salt, and lemon-pepper spice in a mixing bowl.
Roast for 35 to 40 minutes, until crisp on the surface and soft on the inside, on a sheet pan. To evenly brown the Brussels sprouts, shake the pan from time to time.
If desired, season with additional kosher salt (I prefer mine salty like French fries) and serve immediately.
Roasted Brussels Sprouts Tips & Tricks
There’s nothing wrong with frozen Brussels sprouts, as I have said. If you have access to very fresh sprouts, though, they may have a greater taste.
All you have to do now is choose wisely.
The leaves should be firmly curled and the sprouts should be a brilliant green color.
Brussels sprouts that are very fresh will be firm and have minimal give when pressed.
They have been plucked too long and are not fresh if the outer leaves are starting to yellow. Frozen is going to be better!
Sprouts with black leaves should also be avoided. That’s most likely due to a fungus, which you don’t want!
I hope you give The Barefoot Contessa’s Roasted Brussels Sprouts a try, whether you use fresh or frozen sprouts.
The roasted brussel sprouts and carrots is a recipe from The Barefoot Contessa. This dish is easy to make and has a great taste.
Frequently Asked Questions
How do you cook Ina Garten brussel sprouts?
I am not sure what you mean by cook Ina Garten brussel sprouts, but if you are asking how to cook them in a pan, I would recommend roasting them on 350 degrees Fahrenheit for about 20 minutes.
Are roasted brussel sprouts bad for you?
Roasted brussel sprouts are not bad for you.
Is it better to blanch brussel sprouts before roasting?
Yes, it is better to blanch brussel sprouts before roasting. This will help prevent them from burning when they are in the oven.
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