Brussels Sprouts with Zucchini Sweet Peppers, & Uncured Turkey Bacon From Ivan's Cooking Adventures
If you haven’t yet thought out how to do a recipe for Brussels sprouts, this easy dish is the answer. It is a nice recipe for any occasion especially for the holidays such Thanksgiving or Christmas. It is easy to make and super delicious to eat.
Ingredients:
1 Pound of Brussels Sprouts
3 Clove of Garlic
8 ounces of Sweet Peppers
1 Large Zucchini
12 ounces of uncured Turkey Bacon or Regular Bacon
1/2 Bar of Butter
Parmesan Cheese to taste
Olive Oil
Sea Salt
Black Pepper
Mixed Season Combination:
-1 Tsp Maple Sugar
-1 Tsp Brown Sugar
-1/2 Tsp Roasted Garlic
-1/2 TspOnion Powder
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Ivan's Cooking Adventures
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Easy Roasted Brussels Sprouts
Chef Micki demonstrate an easy, flavorful recipe for delicious, healthy Brussels sprouts.
Equipment Needed:
--Chef's Blade
Berti 8 Chefs Knife (Jeff's knife...stupid expensive but simply the best knife we've ever owned)
Global Chefs Knife (Micki's first knife, much cheaper and served her well)
--Cutting Board
Our Cutting Board
--Baking Sheet
Our Favorite home sheet
--Aluminum Foil
--Oven (400º)
--Misto (optional)
Ingredients:
--1 lb Brussels Sprouts
--Extra Virgin Olive Oil
--Kosher Salt
--Black Pepper
-- 3 -5 cloves Garlic (optional, but delicious!)
Instructions
1) Line baking sheet with foil, grease with Olive Oil
2) Peel Brussels sprouts, and halve lengthwise. Place on baking sheet
3) Smash and chop garlic, spread over Brussels Sprouts
4) Drizzle with olive oil
5) Season with salt and pepper. Mix, and distribute on baking sheet.
6) Roast in pre-heated 400º oven for 35 - 40 minutes, checking every 10 minutes and shaking pan to prevent sticking/burning.
7) Enjoy! #DamnGood
Link List:
Chefs Blade
Our Cutting Board
Baking Sheet
Aluminum Foil
Misto
Sides: Carrots, Brussels Sprouts, & Wild Rice Salad | The Sweet Life of Steve Ep9 | Steve Konopelski
Roasted Brussels Sprouts, Sweet & Spicy Carrots, & Mushroom Wild Rice—you guessed it, we’re making (vegan) side dishes, perfect for your holiday table and sure to please the pickiest of palettes. Plus a super simple vinaigrette that we’ll dress a couple of those dishes with, and that you’ll want to keep in the fridge all year. Subscribe ► for more recipes and tips.
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DRINK:
Mulled Wine
1 (750-ml.) bottle red wine
1 orange, sliced into rounds, plus more for garnish
6 whole cloves
3 cinnamon sticks, plus more for garnish
3 star anise pods
3 cardamom pods
1 apple, sliced into rounds
4 Tbsp (1/4 cup) Honey
125mL (1/2 cup) brandy
Pour all ingredients into a slow cooker set to low setting. Once wine has warmed thru, change setting to warm and hold at warm for serving. Serve warm garnished with orange and apple slices plus cinnamon sticks if you wish. Replenish wine and brandy as needed.
EAT:
Vinaigrette
125mL (1/2 cup) neutral flavored oil (canola, vegetable, grapeseed)
125mL (1/2 cup) good quality extra virgin olive oil
200mL (3/4 cup) apple cider vinegar
2 tbsp white vinegar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dried tarragon
1 tsp dried minced garlic
1/2 tsp dried chives
1 tsp dried parsley
1 tsp dried thyme
1/2 tsp mustard powder
1 tbsp Dijon mustard
Combine all ingredients into a quart container or large measuring cup. Use an immersion blender to blend all together. Store in an airtight container in the refrigerator for up to one month.
Roasted Brussels Sprouts
As many Brussels sprouts as you want to eat
Good quality extra virgin olive oil
Kosher salt & fresh cracked black pepper to taste
Prepared vinaigrette
Line two sheet pans with aluminum foil. Slice Brussels sprouts in half lengthwise. Toss sprouts in olive oil, salt and pepper, ensuring that everything is evenly coated. Spread vegetables evenly between the two sheet pans, making sure they are equally spaced out. Roast in a preheated 350°F (175°C) until they are browned and tender, tossing frequently. Once tender, remove from the oven and drizzle some of the vinaigrette over them, tossing to coat and allowing the vegetables to drink up the vinaigrette. Return to the oven and cook for about 5 more minutes. Remove roasted sprouts from oven and allow to cool at room temperature. Transfer to an airtight container and store in the fridge until ready to serve. Before serving, warm sprouts in a 325°F (165°C) oven until warmed thru.
Sweet and Spicy Roasted Carrots
As many carrots as you want to eat
Good quality extra virgin olive oil
Good quality, grade A maple syrup
Kosher salt & fresh cracked black pepper to taste
Red pepper flake (about 1/4-1/2 tsp per lb of carrots)
Trim and prepare carrots by cutting them into bite-sized pieces. Toss carrots in olive oil, salt, pepper, maple syrup and red pepper flakes (to taste). Spread carrots between the two sheet pans, making sure that they are equally spaced out. Roast in a preheated 350°F (175°C) until they are browned and tender, tossing frequently. Remove carrots from oven and allow to cool at room temperature. Transfer to an airtight container and store in the fridge until ready to serve. Before serving, warm carrots in a 325°F (165°C) oven until warmed thru.
Wild Rice Salad
4oz dried porcini mushrooms
500mL (2 cups) water
450g (2 cups) wild rice blend
450g (1 lb) cleaned/sliced white button mushrooms or mushroom of choice
1 tbsp good quality extra virgin olive oil
1 tbsp dried porcini powder
Kosher salt and pepper to taste
125mL (1/2 cup) prepared vinaigrette
Cover dried porcini mushrooms with 2 cups of boiling water, allow to steep until water has cooled to room temperature, about 20-30 minutes. Meanwhile, sauté fresh mushrooms in olive oil, salt, pepper, & porcini powder until browned and tender, about 10 minutes. Set aside.
Drain softened porcini mushrooms, reserving the porcini stock. Finely chop the porcinis and set them aside with the sautéed mushrooms. Prepare the wild rice blend according to package instructions, using the porcini stock in place of water. Supplement any additional liquid needed with water. Once rice is fully cooked and liquid absorbed, remove from heat and add chopped porcinis and sautéed mushrooms. Toss to combine. Pour vinaigrette over rice mixture and toss again to combine. Rice may be served immediately, or cooled and stored in an airtight container in the fridge for up to 7 days. Add additional vinaigrette as needed to taste or for desired consistency.
Turkey leftover cooking idea |Brussels sprouts and broccoli casserole with turkey |Turkey Casserole
Turkey or chicken left over cooking idea | This casserole is so easy to make and so delicious and cheesy. Brussels sprouts and broccoli casserole with left over turkey or chicken.
Ingredients:
2 cups of chopped Brussels sprouts
2 cups chopped broccoli
1 and 1/2 cup red bell pepper
1/4 cup chopped red or white onion
3 garlic cloves diced
1/2 cup heavy cream
1/4 ranch dressing or ranch sauce
1 teaspoon salt
2 cups shredded cheese
What we Ate For Supper. Glazed Meatballs, Rice, Brussel Sprouts. Recipes!
I’m sharing what I made for supper and it was so delicious. The glaze is fantastic and I’m going to be putting it on pork chops and chicken also. This meal was a hit and I hope you get a chance to make it for your family! Thank you so much for watching.
For snail mail correspondence:
Jan Creson
2045 Adare Court
Newton, NC 28658