CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
BRUSSELS SPROUTS IN LEMON SAUCE
I've been making this wonderful dish for more than 20 years. I can't even remember where I got the recipe, but it's a great one everyone enjoys!-Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.
Nutrition Facts : Calories 473 calories, Fat 45g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 579mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.
BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
- Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.
BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE
Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil or steam Brussels sprouts until just crisp tender.
- While sprouts are cooking, melt butter in skillet or saucepan.
- Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
- Add chicken broth, balsamic vinegar, mustard, salt and sugar.
- Bring to a boil, lower heat, and let simmer for 1 minute.
- Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
- Serve warm.
BRUSSELS SPROUTS WITH WALNUT-LEMON VINAIGRETTE
Brussels sprouts are packed with vitamins, fiber and cancer-preventing phyto-chemicals with the added bonus of being delicious! I found this recipe in the Oct/Nov, 2006 issue of Eating Well magazine.
Provided by Hey Jude
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
- Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl.
- Add the sprouts to the dressing; toss to coat.
Nutrition Facts : Calories 104.6, Fat 7.4, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 8.9, Fiber 3, Sugar 2.1, Protein 3
BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE
Categories Salad Side Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Lemon Winter Healthy Vegan Thyme Brussels Sprout Endive Christmas Eve Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
- Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.
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- Cut brussels sprouts in half through the core. Place brussels sprouts down on a flat surface and thinly slice until all the sprouts are shredded. Place in a large bowl or on a large platter. Scatter raisins or dried cranberries on top.
- To make the dressing, preheat a small saucepan over medium-high heat. Add anchovy and break up using the back of a wooden spoon or spatula. Once smashed, add red wine vinegar and whisk to combine. Add remaining ingredients and cook until just simmering, about 3 minutes. If dressing is too tangy, add 1 teaspoon sugar and stir until dissolved.
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- Warm a large skillet over medium heat. Spray with cooking spray and add Brussels sprouts. Salt and pepper. Cook, stirring frequently, for about 10 minutes, until the sprouts are softened and most are browned. Remove from heat, pour sprouts into a large bowl and set aside.
- Heat a small skillet over medium heat. Spray with cooking oil and add minced garlic. Cook, stirring and tossing for about 1-2 minutes, until fragrant and softened -- don't let it brown, or the garlic will become bitter. Immediately remove from heat and spoon garlic into a small bowl. Add olive oil and lemon juice. Whisk together until emulsified.
- Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
SAUTEED BRUSSELS SPROUTS WITH LEMON VINAIGRETTE …
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Servings 4Total Time 20 minsCategory Side Dish
- Warm a large skillet over medium heat. Spray with cooking spray and add the Brussels sprouts. Season liberally with salt and pepper. Cook, stirring frequently, for about 10 minutes, until the sprouts are softened and most are browned. Remove from heat, transfer sprouts into a large bowl. Set aside.
- Heat a small skillet over medium heat. Spray with cooking oil. Add the minced garlic and cook, stirring occasionally, for 1-2 minutes, until just softened and fragrant. Don’t let it brown, or the garlic will become bitter. Immediately remove from heat and spoon garlic into a small bowl. Add olive oil and lemon juice. Whisk together until emulsified.
- Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
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