Braised Brussel Sprouts Recipes

Steps:

• Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
• Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
• Uncover; stir. Cook uncovered until all liquid has evaporated.
• Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.

Steps:

• Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. In a large saucepan, bring 1/2 in. of water to a boil. Add sprouts; cook, covered, 8-10 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., Cook and stir onion in bacon drippings until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated. Add Brussels sprouts; stir in bacon.

Steps:

• Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
• Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Steps:

• Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
• Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

Steps:

• Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
• Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
• Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
• Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
• Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
• Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
• Serve immediately.

Steps:

• In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
• Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
• Season with salt and pepper, and serve.

Steps:

• Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
• Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
• Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
• Add salt and pepper to taste and serve immediately.

Steps:

• Trim Brussels sprouts and cut an x in the core of each.
• Place in a saucepan and cover with water,bring to a boil.
• Cook for 8-10 minutes or until crisp tender.
• Meanwhile in a large skillet, cook bacon until crisp, remove with a slotted spoon to paper towels.
• Saute onions in the drippings until tender.
• Stir in broth, caraway seeds, salt and pepper.
• Simmer uncovered until liquid has almost evaporated.
• Drain sprouts.
• Add sprouts to onion and bacon mixture.
• Toss.

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Steps:

• Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
• Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
• Serves 4 for a main dish or 6-8 as a side dish.