Brussels Sprouts In Packets Recipes

Steps:

• In a large bowl, combine butter, shallots, tomato, caraway seeds, and dill.
• Rinse brussels sprouts well and remove any brown or damaged leaves.
• Cut off the stem ends, then cut each sprout into slices, cutting from top to stem end.
• Add sprouts to tomato mixture and stir well to combine.
• Preheat the oven to 375 degrees.
• Lay out six 12 x 12-inch aluminium foil squares and divide sprout mixture equally among them, making a small mound on half of each square.
• Then fold each square over to cover the mound and crimp all the edges closed.
• Arrange the packets on a baking sheet and bake until sprouts are tender, about 30 minutes.
• Use a kitchen shears to cut the packets open, then serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• In a saute pan, over medium heat, add the bacon and cook until the fat has been rendered. Remove to paper towels to drain.
• In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the butter and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven and transfer them to a serving bowl.

Steps:

• Cut brussels sprouts in half.
• Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet.
• Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder.
• Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking).
• Grill packets for 10 minutes over medium-high heat.
• After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.