SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS
This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.
Provided by Maduckie123
Categories Side Dish Vegetables Onion
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
- Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
- Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g
ROASTED BRUSSELS SPROUTS WITH GARLIC AND ONIONS
I got this from eat better America and it is great. It says it serves 2, I usually use about a pound of sprouts and several cloves of garlic for our whole family. I've made this several times now and we like to cook it longer so they are nice and brown.
Provided by Margie99
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
- Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
- Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.
Nutrition Facts : Calories 107.3, Fat 4.2, SaturatedFat 0.6, Sodium 32.5, Carbohydrate 16.2, Fiber 4.7, Sugar 4.8, Protein 4.4
BRUSSELS SPROUTS WITH ONION
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
- Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
- Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED BRUSSELS SPROUTS AND RED ONIONS
Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.
Provided by KateL
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line jellyroll pan with foil.
- In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
- Spread in single layer in pan.
- Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
- Remove from oven.
- Drizzle with vinegar; toss well.
Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5
SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS
I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
- Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
- Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
- Stir in vinegar and top with the crumbled bacon.
BRUSSELS SPROUTS SAUTE WITH APPLES AND ONION
This recipe came from Good Housekeeping a few years back. It is a nice simple great tasting side dish.
Provided by andypandy
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender.
- While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes.
- Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned.
- Drain sprouts and add to the skillet along with the thyme, salt and pepper.
- Cook tossing gently just one or two minutes longer.
BRUSSELS SPROUTS WITH GLAZED RED ONIONS
Onions glazed with balsamic vinegar sweeten the flavor of the Brussels sprouts in this dish. It's colorful and texturally interesting with a garnish of chopped nuts.
Provided by sugarpea
Categories Onions
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil sprouts in salted water until tender but still bright green, about 4 minutes; drain and immerse in an ice bath; drain and cut in half.
- Saute sprouts, over medium high heat, in 1/2 tsp butter and 1/2 tsp oil until brown and crisp on edges, about 3 minutes; season with salt and pepper and place in serving bowl; cover and keep warm.
- Saute the onions in the same pan, over medium low heat, with the remaining 1 tsp butter and 1 tsp oil, until transparent, about 3-4 minutes; stand back to avoid fumes and add vinegar, deglazing the pan.
- Cook until vinegar is reduced and the onions are glazed, about 30 seconds; add to the sprouts and toss to combine; garnish with nuts, if desired; serve immediately.
Nutrition Facts : Calories 94.8, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 17.9, Carbohydrate 8, Fiber 2.1, Sugar 3.2, Protein 2.1
FRENCH ONION BRUSSELS SPROUTS
Here is an easy way to dress up brussel sprouts. If you like brussel spourts this is for you. I can't promise to make you love brussel sprouts if you don't already but I do encourage you to try them this way. Fresh sprouts make a difference.
Provided by Chef Jean
Categories Vegetable
Time 20m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half.
- Heat butter and oil in a large frying pan until the butter just starts to brown. Add the sprouts being careful not to get splattered with hot oil.
- Stir or toss frequently until the sprouts are nicely browned.
- Add the water and soup mix and simmer uncovered for about 7 minutes. Taste a sprout and season to taste with salt and pepper.
Nutrition Facts : Calories 126.1, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 659.7, Carbohydrate 15, Fiber 4.8, Sugar 2.9, Protein 4.4
BRUSSELS SPROUTS IN ONION BUTTER
A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.
Provided by SooZee
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, cook onions until soft.
- Add the lemon juice.
- You can do this and then place in fridge until later.
- Just before serving, cook brussels sprouts in chicken broth.
- 5-8 minutes for frozen.
- 10 minutes for fresh.
- Drain liquid and add onion butter.
- Season to taste.
Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9
BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS
I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.
Provided by carenough2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
- Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
- Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
- Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g
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BRUSSELS SPROUTS WITH CARAMELIZED ONIONS RECIPE
From myrecipes.com
Servings 8Calories 108 per servingTotal Time 55 mins
- Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.
- Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.
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