Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted

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How to make crunchy, savory vegetarian roasted brussels sprouts. The sprouts, a member of the cabbage family, have a mild flavor and are a hit for an appetizer or a side dish. Pair them with my easy sriracha aoli for a party snack or weekday side.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Trim ends off sprouts and cut them in half lengthwise.
  3. Toss Brussels sprouts with oil, salt, pepper and seasoning on a rimmed baking sheet. Shallow pans are best.
  4. Roast for 20 minutes then stir.
  5. Roast another 15 minutes until sprouts are brown and crispy but not burnt.
  6. Serve warm with spicy sriracha aioli or your choice of sauce.
Recipe Notes

Loosen lots of leaves from the sprouts before roasting. They get very brown, crispy and delicious!

Omit the Italian seasoning or use a different blend, such as a Mediterranean style seasoning mix instead to vary the flavor.

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Meatloaf Recipe

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Savory delicious family-style meatloaf, perfect for Sunday dinner or any night of the week. Easy to make and serves 10-12 people, this recipe can be modified to serve more or less. Makes great leftovers and freezes well.

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Meatloaf Recipe
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Instructions
Tomato-Basil Glaze
  1. Combine all glaze ingredients in a small saucepan. Simmer over medium-low heat until reduced by half. Cover and keep warm.
Meatloaf Proper
  1. Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
  2. Place all the meatloaf ingredients except the bacon in a large bowl.
  3. With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
  4. Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
  5. Brush the loaf with half the glaze.
  6. Place the bacon strips in a single layer to cover the loaf.
  7. Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
  8. Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Recipe Notes

Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.

Typical sides are mashed potatoes and green beans.

 

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