Caramelized Brussels Sprouts With Sherry Dijon 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:

• 1. Soak dried mushrooms in hot water for 20 minutes or until soft.
• 2. Clean and cut Brussels sprouts in half.
• 3. Heat heavy skillet to med-hi, add olive oil, butter, and garlic.
• 4. Place Brussels sprouts in skillet cut side down, let oil and butter start to caramelize them.
• 5. When nicely browned add drained mushrooms (reserve soaking liquid for use in other dishes).
• 6. Add sherry balsamic and cover. Cook covered until all sherry vinegar is reduced.

Steps:

• Bring a large pot of water to a boil and then add salt. Create an ice bath. Add the sprouts to the boiling water. Cook until just tender, but not past that -- 2 to 3 minutes. Drain and drop into ice bath to shock them and stop the cooking process. Leave the sprouts in the ice water until cool, then drain again and set aside. In a large saute pan or skillet, cook bacon pieces until crisp. Add the onion and cook until softened -- 5 minutes. Add the butter and allow to melt. Add the apple slices and thyme. Toss to coat, cooking another minute or two. Add the blanched sprouts. Season with salt and pepper and cook until the sprouts are golden brown -- 8 to 10 minutes. Take off the heat and remove the thyme sprigs. Whisk together the oils, vinegar and mustard to emulsify. Adjust with salt and pepper, and more oil or vinegar to taste. Put sprouts into serving bowl and toss with vinaigrette, serving any extra vinaigrette on the side.

Steps:

• In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
• Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
• Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.

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.