Recipe of Roasted Brussell Sprout and Artichoke Garden Dip

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted brussell sprout and artichoke garden dip. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Recipe of Roasted Brussell Sprout and Artichoke Garden Dip

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted brussell sprout and artichoke garden dip using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. Prepare 24 oz brussell sprouts (either 2-12 oz frozen bags or 2 1/2 cups fresh) cut in half
2. Make ready 1 14 oz can artichoke hearts-chopped
3. Get 4 green onions, chopped
4. Make ready 1 large shallot, chopped
5. Take 2 clove garlic, minced
6. Make ready 1 1/2 tbsp olive oil
7. Take 1/3 cup buttermilk
8. Get 4 oz neufchatel cheese (or regular cream cheese) (1/2 pkg)
9. Prepare 1/2 cup plain greek yogurt
10. Take 1 1/2 cup shredded mozerella cheese
11. Make ready 1 tbsp chopped fresh rosemary, plus 1 tsp for topping
12. Take 5 tbsp balsamic vinegar
13. Get 1 tsp sea salt
14. Make ready 1 tsp coarsely cracked black pepper

I show you my favorite way to roast them while sharing some. Watch how to make perfectly roasted Brussels sprouts in this short recipe video! Roasted Brussels sprouts are the perfect side dish for so many meals. Roasted Squash And Brussel Sprouts Recipes.

Instructions

Instructions to make Roasted Brussell Sprout and Artichoke Garden Dip:

1. Preheat oven to 400°.
2. If using frozen brussell sprouts, steam the sprouts, let cool and cut in half. If using fresh, wash well and slice in half.
3. Toss sprouts with about 2 tbsp of olive oil or enough to coat well among all sprouts. Add balsamic vinegar and 1/2 tsp sea salt . Coat well.
4. Roast/bake on a foil lined baking sheet for 30 minutes or until sprouts are slightly browned.
5. Once done, remove from the oven, cool and chop coarsely for dip.
6. In another bowl, mix neufchatel cheese,greek yogurt, 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1 cup of mozerella cheese, 1/2 tsp sea salt and pepper. Stir to combine well. Set aside.
7. In a small frying pan add 1 1/2 tbsp olive oil, green onions, garlic and shallots. Saute for 4 or 5 minutes or until slightly browned. Add to cheese mixture.
8. Add chopped brussell sprouts and artichokes to cheese mixture and stir well. Add buttermilk to mixture and mix thoroughly.
9. Spray a cast iron skillet or a regular shallow baking dish with non stick cooking spray. Spread mixture in skillet and top with remaining 1/2 cup mozerella cheese and 1 tsp. chopped fresh rosemary.
10. Bake for 15 minutes until dip is hot and bubbly. Serve with homemade pita chips or chips/breads of your choice.

Pomegranate & Brussel Sprout SaladThe Spice and Tea Exchange. Place halved brussel sprouts on baking sheet. Drizzle with olive oil and balsalmic vinegar. The vinegar makes them caramelize and they are almost like brussel sprout fries. These Oven Roasted Brussel Sprouts make for an easy festive side dish for Thanksgiving & holiday dinner parties.

As simple as that Easiest Way to Make Roasted Brussell Sprout and Artichoke Garden Dip

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