FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

Vegetable Recipes• Artichokes to Cauliflower •BRUSSELS SPROUTS >  Brussels Sprouts, Peppers & Almonds

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article

BRUSSELS SPROUTS WITH PEPPERS AND ALMONDS

 

Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
You'll become a lover of Brussels sprouts after sampling this colorful side dish, where Brussels sprouts are oven-roasted with toasted sesame oil, garlic, bell peppers, and almonds.
Prep time: 10 minutes
Cook Time: 35 to 45 minutes
Serving size: 1 cup
Yield: 6 servings
 

Ingredients

    • 1½ Lb. Brussels sprouts
    • 4 tsp. toasted sesame oil
    • 2 tsp. olive oil
    • 1 tsp. garlic powder or garlic granules
    • 3/4 tsp. sea salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. crushed red pepper flakes (optional)
    • 1 cup red bell pepper, ribs and seeds removed, cut into 1-in. strips
    • 1 cup orange or yellow bell pepper, ribs and seeds removed, cut into 1-in. strips
    • 1/2 cup raw sliced almonds
     

Directions

1. Preheat the oven to 400°F. Lightly oil a large cookie sheet.

2. Trim ends off Brussels sprouts, remove any tough or yellow outer leaves, and cut each in half lengthwise. Place Brussels sprouts on the prepared cookie sheet.

3. Drizzle toasted sesame oil and olive oil evenly over Brussels sprouts. Sprinkle garlic powder, salt, black pepper, and red pepper flakes (if using) over the top. Using your hands, toss Brussels sprouts until evenly coated, and spread out to form a single layer.

4. Bake for 20 minutes. Remove from the oven, stir with a spatula, and spread out into a single layer.

5. Scatter red bell pepper and orange bell pepper slices over Brussels sprouts. Bake for 15 to 20 more minutes or until Brussels sprouts are tender and lightly browned around the edges.

6. Scatter almonds over the top, and bake for 2 or 3 more minutes or until lightly toasted. Remove from the oven, stir vegetable mixture well to combine, and serve hot.
 

    Variation: You can also sauté the Brussels sprouts with both oils and seasonings in a large nonstick skillet over medium heat, stirring often, for 5 to 7 minutes or until they just begin to brown in places. Add bell peppers and almonds, and sauté for 2 or 3 minutes or until almonds are lightly toasted.

Say What? - Choose Brussels sprouts that feel firm; have tight, shiny-edged leaves; and are 1 or 2 inches in size.
 

Order Free Food & Kitchen Catalogs

 

 

                    RELATED RECIPES

BRUSSELS SPROUTS       Brussels Sprouts with Pancetta       Brussels Sprouts Almandine       Brussels Sprouts with Bacon       Brussels Sprouts with Chestnuts       Brussels Sprouts with Cranberries       Brussels Sprouts w/Crispy Prosciutto       Brussels Sprouts Gratin       Brussels Sprouts, Onions & Chestnuts       Brussels Sprouts, Peppers & Almonds       Brussels Sprouts with Prosciutto       Brussels Sprouts Roasted with Garlic       Brussels Sprouts, Sauteed       Brussels Sprouts You'll Actually Eat       Roasted Brussels Sprouts w/Rosemary       Garlic Roasted Brussels Sprouts 2       Shaved Brussels Sprouts       Slivered Brussels Sprouts       Spicy Brussels Sprouts

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 

 

 

 

 

 

 

 

 

Popular Pages

 Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Chef with red wine glass