BREADED BRUSSELS SPROUTS
This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.
Provided by William Anatooskin
Categories Side Dish Vegetables Brussels Sprouts
Time 37m
Yield 8
Number Of Ingredients 8
Steps:
- Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
- In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
- Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
- Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
- Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g
CRUMB-TOPPED BRUSSELS SPROUTS
Crumb-Topped Brussels Sprouts makes a flavorful side dish sure to dress up any meal. I made this recipe on Christmas Day to go with our turkey dinner. We all agreed that these were the best Brussels sprouts we'd ever had.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
BRUSSELS SPROUTS WITH BREAD CRUMBS
The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!
Provided by SassyStew
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
- Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
- Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
- Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
- Serve immediately.
Nutrition Facts : Calories 111.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 151.2, Carbohydrate 11.7, Fiber 3.2, Sugar 2.3, Protein 4.8
BRUSSELS SPROUTS WITH GARLIC BREAD CRUMBS
Steps:
- Preheat the oven to 325˚F.
- Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.
- In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.
- Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.
- Make Ahead
- The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.
BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE AND PROSCIUTTO BREAD CRUMBS
Steps:
- To make the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 350°F. Line a plate with paper towels.
- Combine the prosciutto and olive oil in a large sauté pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto to the paper towels to drain. Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan. Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are light golden brown, stirring them once or twice during cooking time so they brown evenly. Remove the bread crumbs from the oven but leave the oven on. Add the prosciutto, chervil, chives, and tarragon to the baking sheet with the bread crumbs and stir to combine. Return the bread crumbs to the oven for 10 minutes, stirring them once or twice during that time so they cook evenly, until they are golden brown and crisp. Set them aside to cool to room temperature. Use the bread crumbs, or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
- To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt or vinegar, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
- To cook the Brussels sprouts, put them in a large bowl, drizzle them with 1/2 cup of the olive oil, season with the salt and pepper, and toss to coat with the seasonings.
- Heat 1/2 cup of the remaining olive oil in a large sauté pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes. Working in two or more batches, place the Brussels sprouts cut side down in a single layer in the oil and sauté them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown. Remove the sprouts to a plate or baking sheet as they are done. When you've removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch. Repeat until all of the Brussels sprouts are cooked, adding more oil as necessary. You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to serve them.
- When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings. Taste for seasoning and add more salt, if desired. Transfer the Brussels sprouts to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs. Sprinkle 1/4 cup of bread crumbs over the top and serve, serving the remaining bread crumbs on the side or reserving them for another use. Serve warm or at room temperature.
More about "brussels sprouts with bread crumbs recipes"
ROASTED BRUSSELS SPROUTS WITH GARLIC PARMESAN BREAD …
From basilandbubbly.com
4.7/5 (15)Category Side DishCuisine AmericanTotal Time 40 mins
- Preheat the oven to 425° F. Grease a sheet pan or line it with parchment paper.In a large bowl, toss all of the ingredients together.
- Scatter the coated Brussels sprouts on the prepared pan, cut sides down, pressing extra of the breadcrumb/olive oil/spice mixture into the sprouts as you go.
BRUSSELS SPROUTS SKILLET WITH CRISPY PANCETTA-GARLIC BREAD …
From purewow.com
- In a small skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the panko bread crumbs and cook, stirring occasionally, until the bread crumbs are lightly golden brown, about 4 minutes. Season with salt and pepper. Remove from the heat.
- Heat a large skillet over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp, about 4 minutes. Transfer the pancetta with a slotted spoon to paper towels.
- Add the brussels sprouts to the pan, season generously with salt and pepper, and sauté until tender, 5 to 8 minutes.
STEAMED BRUSSELS SPROUTS WITH CRISPY CRUMBS
From spendwithpennies.com
LEMONY BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS
From bonappetit.com
BRUSSEL SPROUTS RECIPES - RECIPE-LIST.NET
From recipe-list.net
BRUSSELS SPROUTS WITH BRIOCHE BREAD CRUMBS - DELISH
From delish.com
STEW WITH BRUSSELS SPROUTS, POTATOES & CHORIZO | BTTR
From baketotheroots.de
BRUSSELS SPROUTS CURRY - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
TEST KITCHEN RECIPE: SWEET POTATO & BRUSSELS SPROUTS GRATIN
From indystar.com
BRUSSELS SPROUTS & APPLE SALAD WITH CHEDDAR & RYE BREAD CRUMBS …
From food52.com
BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS | REYNOLDS BRANDS
From reynoldsbrands.com
ROASTED BRUSSELS SPROUTS WITH GARLICKY BREAD CRUMBS - TODAY.COM
From today.com
BRUSSELS SPROUTS WITH BREAD CRUMBS AND SAGE - WITH FOOD
From withfoodandlove.com
SAUTEED BRUSSELS SPROUTS WITH BREAD CRUMBS | SAVEUR
From saveur.com
FALL IN LOVE WITH BRUSSELS SPROUTS AGAIN WITH THIS GRATIN RECIPE ...
From metro.co.uk
GABY DALKIN'S BRUSSELS SPROUTS AND BRIE GRATIN IS A PERFECT ...
From people.com
BREAD CRUMB BRUSSELS SPROUTS RECIPE | RECIPES.NET
From recipes.net
WOMAN SHARES 'BEST' BRUSSELS SPROUTS RECIPE THAT WILL EVEN MAKE …
From mirror.co.uk
CHEESY BRUSSELS SPROUTS GRATIN PIZZA — OONI USA
From ooni.com
BRUSSELS SPROUTS WITH LEMON, GARLIC & TOASTED BREAD CRUMBS
From ordinaryvegan.net
BRUSSEL SPROUTS BREAD CRUMBS BACON RECIPE - EASY RECIPES
From recipegoulash.cc
BRUSSELS SPROUTS AND BACON | A GLUG OF OIL
From aglugofoil.com
VEGETABLE AU GRATIN WITH BRUSSELS SPROUTS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
ROASTED SPROUTS WITH MARMITE BUTTER | TESCO REAL FOOD
From realfood.tesco.com
BROWN BUTTER SPROUTS WITH CRISPY GARLIC CRUMBS RECIPE
From realfood.tesco.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #side-dishes #vegetables #easy #heirloom-historical #holiday-event #dietary
You'll also love