Oven Baked Brussels With Sour Cream Curry Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
• Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

Steps:

• Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
• Cut all brussels sprouts in half, if needed so they are all similar in size.
• In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
• Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

Steps:

• Sprouts: Preheat oven to 400 degrees. Toss Brussels with everything and spread on large baking tray. Bake for 15 minutes, stirring after 6. remove when slightly dry but not wilted and set aside. Curry: heat oil in a medium opt on medium high for 45 seconds. Add onion and sauté for 5 minutes or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek and sauté for 5 minutes or until oil glistens on top. Stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly for 5 minutes, or until the curry reaches a gentle boil. Remove from Heat. Naan: brush both sides with olive oil and bbq for a minute or two eon each side Cut naan into triangle shapes, put spoonful of Brussels on top then top with sauce. If using rice, simple serve Brussels on top of rice, then top with sauce