Having trouble getting your customers to try Brussels sprouts? Try this sweet and caramelized rendition to win them over!
This is a food service autumn recipe for Brussels sprouts.
Cooking and prep level: Basic.
- Prep Time40 min
- Cook Time30 min
- Total Time1 hr 10 min
- Yield100
- Serving Size1/2 cup
- Energy76 cal
- HAACP Process2
Ingredients
- 12 lbs 8 oz Brussels sprouts, raw, whole, trimmed
- 1½ cup Olive oil
- ½ cup Honey, local
- 3 T Garlic powder
- 3 T Kosher salt
- 2 T Black Pepper
- 1 lb Cranberries, dried
- 2 cups Parmesan, grated, reduced fat
Method
Preheat oven: Conventional 450F, Convection 400F.
Trim the ends off of the brussels sprouts and then cut in half lengthwise.
Whisk olive oil, honey, garlic, salt, and black pepper in a bowl.
Toss the dressing with brussels sprouts to coat.
Spread the sprouts out on baking sheets in a single layer. Do not overcrowd!
Sprinkle with dried cranberries and then Parmesan cheese.
Bake for 15-20 minutes until golden brown.
CCP: Hold at a minimum of 135F.
Serving size: ½ cup portion.
Don’t be afraid to serve Brussels sprouts! Incorporating these little gems into stews, soups, and other vegetable dishes will add flavor and give a boost to any recipe.
Rules to Remember:
When roasting Brussels sprouts in the oven be sure to caramelize them at a higher temperature to bring out the sweetness of this vegetable. When adding to soups and stews be sure to cook them longer than other veggies to achieve a softer, creamy texture. Make sure they are first in the pot!
Nutrition Facts
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- Calories76
- % Daily Value*
- Total Fat3.9 g5%
- Saturated Fat0.8 g4%
- Trans Fat0 g
- Cholesterol1.8 mg0.6%
- Sodium162 mg7.04%
- Total Carbohydrate9.8 g3.56%
- Dietary Fiber2.4 g8.57%
- Total Sugars5.1 g
- Protein2.3 g4.6%