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Roasted Brussel Sprouts with Garlic, Lemon, and Feta

Roasted Brussel Sprouts with Garlic, Lemon, and Feta

by Pam on October 28, 2013

My first attempt at brussel sprouts[1] was a big success with my entire family but my husband said he wanted to try it with lemon next time. I simply seasoned these fresh brussel sprout halves in olive oil, sea salt, and freshly cracked pepper, to taste then drizzled a bit of lemon juice on them before roasting. I then sautéed some garlic with olive oil then tossed the brussel sprouts in the pan and squeezed more lemon juice on top and tossed to coat evenly. Once they were in the serving bowl, I sprinkled the top with feta cheese. They turned out delicious and my husband and I both really liked them a lot, my kids on the other hand, were not fans. Oh well, you can’t win them all.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Garlic, Lemon, and Feta




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 minutes



Ingredients:

2 cups of fresh brussel sprouts, halved
2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
Juice of 1 lemon (divided)
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Feta cheese, to taste
Zest of 1 lemon

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



 

References

  1. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

by Pam on October 14, 2013

I can’t believe I did it. I finally made brussel sprouts and actually loved them. I have NEVER liked them. My Mom would boil them when I was a kid and they weren’t my favorite – sorry Mom. My friend Currié made them for us when we were over for dinner and I liked them so I decided to give them a try. I used frozen brussel sprouts that I thawed and cut in half. I seasoned them slightly with sea salt, freshly cracked pepper, and olive oil. I roasted them with pancetta until they were caramelized then I drizzled them with lots of balsamic vinegar. My husband has never been a fan of brussel sprouts and he liked them, both my kids thought they were good and gobbled up every single one on their plate, and I loved them. I can honestly say, I am looking forward to trying new recipes using them. I’d call that a success!

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of  paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



Print[1]

Save[2]



Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar




Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30 min.



Ingredients:

2 cups of brussel sprouts, thawed and sliced in half
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tbsp pancetta, diced
Balsamic vinegar, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by Currié Reese

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Autumn Penne Pasta with Sauteed Brussels Sprouts In A Light Ragu

I’m busy working on my cookbook, so I thought since I’m making this tonight, I would revive it from the archives. Trust me it’s good, and if you don’t believe me read the comments!

A hearty pasta dish for a crisp Autumn day. Pasta is tossed with sauteed brussels sprouts and a quick meat ragu made light by using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce.

I know what some of you are thinking, brussels sprouts???

Trust me on this, prepared right, they are delicious!

My husband almost didn’t allow me to add them to his portion claiming how much he dislikes them. He put his fork in my bowl of sauteed brussels sprouts and quickly changed his mind. He claimed I cheated by adding all that garlic to them. Well whatever works : )

In fact, all throughout the meal, he raved about what a great dish this turned out to be. Serve this with Pecorino Romano sprinkled on top and spoonful of part-skim ricotta on top, yum!!

Autumn Penne Pasta with Sauteed Brussels Sprouts in a Light Ragu
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: about 1 3/4 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 326.1 • Fat: 6.9 g • Protein: 15.7 g • Carb: 54.8 g Fiber: 8.8 g • Sugar: 5.4 g
Sodium: 343.6 mg (without salt)

Ingredients:

  • 1 sweet or hot pork sausage link, casing removed, crumbled
  • 3/4 lb 93% lean ground turkey
  • 4 tsp olive oil, divided
  • 4 cloves garlic, sliced thin 
  • 10 oz brussels sprouts, weight after outer leaves and stems removed
  • 1 small onion, diced small
  • 1 carrot, peeled and diced small
  • 1 celery stalk, diced small
  • 28 oz crushed tomatoes (I use Tuttoroso)
  • 1 bay leaf
  • pinch crushed red pepper
  • kosher salt and fresh ground pepper to taste
  • 1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

Directions:
In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2 tsp of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.  

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 – 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.  

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussel sprouts, toss and place in a large pasta bowl.

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