Roasted Brussels Sprouts
Roasted Brussels sprouts finished with molasses and apple juice.
Side DishAmericanTotal 40 minYield 1 servingScaled Quarter — ¼×
Side DishAmericanTotal 40 minYield 1 ⅓ servingsScaled Third — ⅓×
Side DishAmericanTotal 40 minYield 2 servingsScaled Half — ½×
Side DishAmericanTotal 40 minYield 4 servingsScaled Original — 1×
Side DishAmericanTotal 40 minYield 8 servingsScaled Double — 2×
Side DishAmericanTotal 40 minYield 12 servingsScaled Triple — 3×
Side DishAmericanTotal 40 minYield 16 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 degrees F (205°C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, lined with parchment paper, and place on center oven rack.
- Roast in the preheated oven for 15 minutes, shaking (or stir) pan and roast 10 more minutes.
- Whisk together molasses and apple juice in a bowl large enough to toss the sprouts, but don't toss them yet until they are pre-roasted.
- Toss sprouts in marinade, and return to pan (with new parchment) using a slotted spoon to leave excess marinade behind. Roast for 15 more minutes.