BRUSSELS SPROUTS BROWN BETTY
I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12-15 minutes longer., Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8-10 minutes longer. If desired, top with thyme before serving.
Nutrition Facts : Calories 301 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 554mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
BROWN BUTTER SAUTEED BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
- In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
- Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.
ROASTED BRUSSELS SPROUTS WITH BROWNED BUTTER
This recipe is from Womans Day magazine, Nov. 2012. I made them for Thanksgiving and they were a hit, even with my family members who thought they didn't like Brussels sprouts.
Provided by DesertRose15
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil , 1/2 t. salt and 1/4 t. pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20-25 min; transfer to platter.
- Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almond and cook, stirring, until the almonds and butter are golden brown, 2-3 minutes. Add the raisins, lemon juice and 1/4 teaspoons salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions.
Nutrition Facts : Calories 169.1, Fat 11.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 26.4, Carbohydrate 15.3, Fiber 4.1, Sugar 6.1, Protein 4.2
PAN-BROWNED BRUSSELS SPROUTS
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Provided by John Dombek
Categories Vegetable Side Sauté Vegetarian Wheat/Gluten-Free Winter Brussels Sprout Gourmet Utah Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 or 3 as a side dish
Number Of Ingredients 5
Steps:
- Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
- With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah
BROWN-BUTTER BRUSSELS SPROUTS
Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
- Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
- Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
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- Spread Brussels sprouts out on a baking sheet, drizzle with olive oil, season with salt and black pepper to taste. Roast for 15 to 20 minutes or until browned and just tender.
- Meanwhile, place almonds in a dry, non-stick skillet. Place over medium-low heat and gently toast until just beginning to change color, about 3-4 minutes. Be careful not to burn the almonds. Set aside.
- Heat butter over medium-high heat. Reduce heat to medium-low and cook until it begins to change color--approximately 5-6 minutes. Remove from heat.
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- 1. Clean the Brussels sprouts and cut the larger ones in half so that they're all about the same size.
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