TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
BEST DARN BRUSSEL SPROUTS EVER
These Brussel sprouts are so good, they will just melt in your mouth. They are fantastic and everyone will rave about them.
Provided by Terry Guynes
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cook 2-3 slices of your favorite bacon, more if you'd like but it will start to cover up the brussel sprouts if you add too much.
- 2. Heat your skillet on medium high heat, and mix the Butter and Vanilla Paste together in a small bowl. (You can do this in advance as well, and keep it in the fridge. Vanilla butter goes well on several things) Once it's mixed, add the butter in the pan, and then the sprouts.
- 3. Once the Sprouts start to get a little bit of very LIGHT char on them from the pan, turn down to low or simmer. Let cook for about 5-8 minutes depending on how done you like your brussel sprouts. I like mine less done so they still crunch, yet they are cooked through.
- 4. Once the sprouts are cooked to your likeness, drizzle with the pomegranate molasses, then crumble the bacon on top. Enjoy. You could also add coarsely chopped nuts if you'd like, I've roasted pecan halves, and then broke them up with my hands tossed them on top, and I've also added Asiago cheese which gives it an even more unique flavor, but not as popular with the children.
ROASTED BRUSSELS SPROUTS WITH GARLIC
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams
THE BEST BRUSSELS SPROUTS EVER
Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you "non brussels sprouts fans" give this a try.
Provided by BakingGuru
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly coat a 1 1/2 quart oval baking dish.
- In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
- Stir in brussels sprouts and thyme.
- Cook for 4 minutes or until onions begin to brown.
- Add broth, bring to a boil.
- Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
- Add whipping cream and nutmeg.
- Cook for 4 minutes or until mixture begins to thicken.
- Transfer to a prepared baking dish.
- Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
- Bake uncovered for 20-25 minutes or until brussels sprouts are tender.
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- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
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