Gingered Brussels Sprouts Recipes
SHREDDED GINGERED BRUSSELS SPROUTS
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
GINGER ORANGE BRUSSELS SPROUTS
This is a great way to liven up Brussels sprouts. The orange and ginger zing pair perfectly with the sprouts' floral flavors. I have a blood orange infused olive oil that I like to use with this recipe. It helps with the zing. Other dried fruits or nuts might be interesting experiments.
Provided by uwjester
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Shred Brussels sprouts in a food processor.
- Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 20.3 g, Fat 8.5 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 14.6 mg, Sugar 12.6 g
SESAME GINGER BRUSSELS SPROUTS
I LOVE Brussels sprouts! I usually roast them with garlic, olive oil and sea salt. This recipes sounds wonderful - from June 2007 GH. Haven't tried it yet but will this fall when they are back in season.
Provided by MA HIKER
Categories Vegetable
Time 30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
- In a cup, stir together soy sauce, grated ginger and sesame oil.
- Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
- Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
- Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.
GINGERED BRUSSELS SPROUTS
A recent recipe request looking for dishes for 1 or 2 reminded me of an old cookbook dedicated to that topic. Though I have not made this in a while, it was one of my favorite sides. Posting it here so it doesn't get lost and to share it with others. The flavors in this side work quite nicely with a simple roasted or grilled meat or fish.
Provided by justcallmetoni
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
- In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.
Nutrition Facts : Calories 62.2, Fat 0.8, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 12.2, Fiber 3.9, Sugar 2.7, Protein 4.3
GINGER BRAISED BRUSSELS SPROUTS
Steps:
- In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
- Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
- Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams, TransFat 0 grams
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