Italian Style Brussels Sprouts Recipes

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.

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.

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

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!

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
• Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

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.

Steps:

• 1. Remove brown ends and yellow leaves of Brussels and cut in half, lengthwise. Put Brussels in a bowl of water and microwave for 7 minute, drain.
• 2. While they are draining add oil to pan at medium to medium high heat and allow to heat.
• 3. Add garlic to hot oil and cook until it just begins to brown.
• 4. Add Brussels back to pan and sprinkle with a good amount of Italian seasoning and salt to taste.
• 5. Toss to coat well and cook until Brussels just begin to brown.
• 6. Serve and enjoy while hot