Italian Brussels Sprouts Recipes

ITALIAN BRUSSELS SPROUTS

Make and share this Italian Brussels Sprouts recipe from Food.com.

Provided by Pebbles

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Italian Brussels Sprouts image

Steps:

Trim fresh sprouts, quarter and steam 10 minutes. Or follow package directions.
Whisk next 5 ingredients together.
Toss sprouts with viniagrette.
Top with shaved parmesan and basil.

Nutrition Facts : Calories 93.7, Fat 4.5, SaturatedFat 1, Cholesterol 2.2, Sodium 108.8, Carbohydrate 11, Fiber 4.5, Sugar 2.7, Protein 5

Ingredients

1 lb fresh Brussels sprout (or frozen)
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons shaved parmesan cheese
1 teaspoon finely chopped basil
salt and pepper

ROASTED BRUSSEL SPROUTS WITH "ITALIAN XO" SAUCE

Provided by Scott Conant

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Roasted Brussel Sprouts with

Steps:

For the crispy shallots: Place the shallots and oil to cover in a small pot. Turn heat to medium-high and cook until the shallots are slightly brown and beginning to crisp, 15 to 20 minutes. Remove the shallots with a slotted spoon or spider and transfer to a paper towel lined plate to crisp (reserve the oil and let cool; oil keeps for about a week and makes a great flavored oil).
For the Brussels sprouts: Preheat the oven to 450 degrees F.
Place the Brussels sprouts in an even layer in a large cast-iron pan. Drizzle with olive oil to coat. Season with salt and pepper and toss. Lay Brussels sprouts cut-side down in an even layer. Roast until golden brown, 20 to 25 minutes.
Add roasted Brussels sprouts, vinegar, neonata and salt to taste in a large bowl. Toss to combine.
Mix creme fraiche and 1 tablespoon olive oil in a small bowl until smooth and combined.
Transfer the Brussels sprouts to a platter. Top with dollops of the creme fraiche and the frizzled shallots. Serve!

Ingredients

3 shallots, sliced thinly
About 2 cups neutral oil, like canola
1 pound Brussels sprouts, cleaned and sliced in half
Olive oil, for cooking and drizzling
Kosher salt and freshly ground black pepper
2 1/4 tablespoons red wine vinegar
1 tablespoon neonata
1 1/4 tablespoons creme fraiche

SICILIAN BRUSSELS SPROUTS

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.-Marsha Gillett, Yukon, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 11

Sicilian Brussels Sprouts image

Steps:

In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 723mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

Ingredients

12 ounces pancetta, diced
2 pounds fresh Brussels sprouts, halved
3 tablespoons capers, drained
1/4 cup olive oil
3 tablespoons champagne vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup golden raisins
1/2 cup pine nuts, toasted
1 teaspoon grated lemon zest

ITALIAN STYLE BRUSSELS SPROUTS

A simple, delicious change of pace for plain old Brussels sprouts. I usually do them in the microwave, but these can also be done by steaming, boiling, or oven roasting. Whatever way suits a person best.

Provided by Always in the kitch

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Italian Style Brussels Sprouts image

Steps:

Clean Brussels sprouts and place a small X in the bottom core of each sprout.
Place in microwaveable bowl with a half cup of water.
Cover and microwave 5 minutes.
Stir and microwave another 4 to 6 minutes, or until tender.
Drain.
Place stewed tomatoes in another bowl and microwave until hot.
Pour over cooked sprouts, and stir.
Allow to sit for 15 minutes, stirring occasionally.
When ready to serve, microwave 2 minutes to heat through.
Sprinkle with Parmesan cheese.

Ingredients

1 lb fresh Brussels sprout
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup shredded parmesan cheese

More about "italian brussels sprouts recipes"

ITALIAN CHOPPED BRUSSELS SPROUTS SALAD | AMBITIOUS KITCHEN

Web May 1, 2022 This flavorful and easy Italian chopped brussels sprouts salad is tossed in a light Italian dressing and makes the perfect hearty …
From ambitiouskitchen.com
5/5 (55)
Calories 358 per serving
Total Time 45 mins

Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.

Italian Brussels Sprouts Recipes

ITALIAN BRUSSELS SPROUTS

Make and share this Italian Brussels Sprouts recipe from Food.com.

ROASTED BRUSSEL SPROUTS WITH "ITALIAN XO" SAUCE

SICILIAN BRUSSELS SPROUTS

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.-Marsha Gillett, Yukon, Oklahoma

ITALIAN STYLE BRUSSELS SPROUTS

A simple, delicious change of pace for plain old Brussels sprouts. I usually do them in the microwave, but these can also be done by steaming, boiling, or oven roasting. Whatever way suits a person best.

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