Hashed Brussel Sprouts With Lemon Nyt Recipes

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

Steps:

• Heat oven to 450 degrees.
• In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
• While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
• Top roasted brussels sprouts with lemon relish before serving.

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Steps:

• Preheat the oven to 350 degrees.
• Using a sharp knife, slice the brussels sprouts into confetti.
• Use 1 tablespoon of the olive oil to grease a 1-quart casserole. Add the sprouts, lemon juice, salt, pepper and remaining olive oil, and toss. Cover and bake for 30 minutes.

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

Steps:

• Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
• Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
• Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
• As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

Steps:

• Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
• Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

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.

Steps:

• Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
• Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Steps:

• Place lemon juice in large bowl.
• Cut bottoms off sprouts and discard.
• Halve sprouts lengthwise and thinly slice crosswise.
• The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
• As you work, transfer slices into bowl with lemon juice.
• When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
• Heat oil and butter over high heat in skillet large enough to hold all sprouts.
• When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
• Add wine and sprinkle with salt and pepper.
• Cook, stirring, 1 minute more.
• Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
• Transfer to serving bowl; sprinkle with remaining zest and serve.