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Active Time:15 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsBrussels sprouts, trimmed and halved¼cupextra-virgin olive oil¾teaspoonsalt, divided½teaspoonground pepper, divided⅓cupquince paste (membrillo)⅓cupwater2tablespoonsgranulated sugar1teaspoongrated lemon zest1tablespoonlemon juice½teaspooncrushed red pepper¼teaspoonsmoked paprika4tablespoonsfinely chopped fresh mint or basil, divided
Cook Mode(Keep screen awake)
Ingredients
2poundsBrussels sprouts, trimmed and halved
¼cupextra-virgin olive oil
¾teaspoonsalt, divided
½teaspoonground pepper, divided
⅓cupquince paste (membrillo)
⅓cupwater
2tablespoonsgranulated sugar
1teaspoongrated lemon zest
1tablespoonlemon juice
½teaspooncrushed red pepper
¼teaspoonsmoked paprika
4tablespoonsfinely chopped fresh mint or basil, divided
DirectionsPreheat oven to 400°F. Set a large rimmed baking sheet in the oven to preheat for 5 minutes.Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet. Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.Meanwhile, combine quince paste, water, sugar, lemon juice and crushed red pepper in a small saucepan. Bring to a simmer over medium heat, stirring to melt the quince paste. Cook until syrupy, about 5 minutes. Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.Transfer the roasted Brussels sprouts to a serving bowl and toss with the quince glaze and 2 tablespoons mint (or basil). Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).TipsTo make ahead: Refrigerate sauce (Step 3) for up to 1 week. Reheat before using, adding a few tablespoons of water to thin it if necessary.Originally appeared: EatingWell Magazine, November 2020
Directions
Preheat oven to 400°F. Set a large rimmed baking sheet in the oven to preheat for 5 minutes.Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet. Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.Meanwhile, combine quince paste, water, sugar, lemon juice and crushed red pepper in a small saucepan. Bring to a simmer over medium heat, stirring to melt the quince paste. Cook until syrupy, about 5 minutes. Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.Transfer the roasted Brussels sprouts to a serving bowl and toss with the quince glaze and 2 tablespoons mint (or basil). Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).TipsTo make ahead: Refrigerate sauce (Step 3) for up to 1 week. Reheat before using, adding a few tablespoons of water to thin it if necessary.
Preheat oven to 400°F. Set a large rimmed baking sheet in the oven to preheat for 5 minutes.
Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet. Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.
Meanwhile, combine quince paste, water, sugar, lemon juice and crushed red pepper in a small saucepan. Bring to a simmer over medium heat, stirring to melt the quince paste. Cook until syrupy, about 5 minutes. Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.
Transfer the roasted Brussels sprouts to a serving bowl and toss with the quince glaze and 2 tablespoons mint (or basil). Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).
Tips
To make ahead: Refrigerate sauce (Step 3) for up to 1 week. Reheat before using, adding a few tablespoons of water to thin it if necessary.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)157Calories8gFat21gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
