DIJON-DILL BRUSSELS SPROUTS
"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.
STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
- Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
- When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.
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
ROASTED BRUSSELS SPROUTS WITH DILL
I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.
Provided by One Happy Woman
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the sprouts and cut them in half.
- Steam the sprouts for 8-10 minutes, depending on their size; drain them.
- Let them cool if you want to prepare them ahead of time, up to this point.
- Line a large baking pan with foil and spray with non-stick spray.
- Mix the rest of the ingredients.
- Put the sprouts in a large zip lock bag and add the dressing; mix them well.
- At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
- Roast at 450 until done the way you like them.
- Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.
Nutrition Facts : Calories 224.2, Fat 18.9, SaturatedFat 2.7, Sodium 330, Carbohydrate 12.9, Fiber 4.6, Sugar 3, Protein 4.7
LEMON-DILLED BRUSSELS SPROUTS
Brussels sprouts get dressed up for the holidays when I make this flavorful dish. Lemon and dill season the buttery sauce, and chopped walnuts add just the right crunch.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in the lemon juice, dill, salt and pepper; cook and stir for 1 minute. Drain sprouts; add to butter mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g 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
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- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
- Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
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