Caramelized Brussels Sprouts In Mustard Vinaigrette Recipes

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
• Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Steps:

• Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
• In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
• Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Cook brussels sprouts until just tender, about 10 minutes. Transfer to ice-water bath, and let stand until cool. Transfer to paper towels to drain.
• Cook guanciale in a large skillet over medium-low heat, stirring occasionally, until fat is released and guanciale is crisp, 15 to 20 minutes. Season generously with pepper. Add half the brussels sprouts, and cook until just starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate. Add oil and remaining brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes. Season with salt and pepper, and combine with remaining brussels sprouts. Serve warm.

Steps:

• Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
• In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
• Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
• Add butter; stir until melted.
• Add the vinegars.
• Cook and stir for 1 minute.
• Add the water and salt.
• Bring to boiling; add the sprouts.
• Return to boiling; reduce heat.
• Simmer, covered, for 6 minutes.
• Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
• Keep warm until serving.