Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the Brussels sprouts with olive oil, ginger, garlic, salt, and black pepper until evenly coated.
4. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 100
- Fat: 7g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- Ground ginger can be used instead of freshly grated ginger.
- Garlic powder can be used instead of minced garlic.
Variations:
- Add 1 tablespoon of honey or maple syrup for a touch of sweetness.
- Add 1/4 teaspoon of red pepper flakes for a spicy kick.
- Add 1/4 cup of chopped nuts, such as pecans or almonds, for extra crunch.
Tips and tricks:
- Make sure to trim the ends of the Brussels sprouts and halve them for even cooking.
- Toss the Brussels sprouts with the seasoning mixture until evenly coated.
- Roast the Brussels sprouts in a single layer for even browning.
- Serve immediately for the best taste and texture.
Storage instructions:
- Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Brussels sprouts in a baking dish and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Brussels sprouts in a shallow bowl or on a platter.
- Garnish with freshly chopped parsley or cilantro.
Garnishes:
- Freshly chopped parsley or cilantro
Pairings:
- Grilled chicken or steak
- Roasted sweet potatoes
- Quinoa or brown rice
Suggested side dishes:
- Roasted carrots
- Steamed broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the Brussels sprouts are not browning evenly, rotate the baking sheet halfway through cooking.
- If the Brussels sprouts are too dry, add a splash of olive oil before roasting.
Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
- Store leftover Brussels sprouts in the refrigerator within 2 hours of cooking.
Food history:
- Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor profiles:
- The ginger and garlic add a savory and slightly spicy flavor to the Brussels sprouts.
Serving suggestions:
- Serve the Brussels sprouts as a side dish for a holiday meal or weeknight dinner.
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