Sheilas Saucy Brussels Sprouts Recipes

Steps:

• Cut off the stem of the brussels sprouts and remove any yellow leaves. Chop brussels sprouts in half length wise.
• Bring a pot of water to a boil and boil brussels sprouts for about 5 minutes or until tender. Drain and rinse brussels sprouts in cold water so the cooking stops. Set aside.
• In a pan over medium heat melt butter. Add in flour and whisk to make roux. (If you are using uncooked bacon, you can substitute the butter for the leftover bacon grease in the pan).
• Add milk and whisk until completely incorporated. Cook on medium heat, stirring, until mixture thickens.
• Remove from heat and stir in cheeses, salt, and pepper until cheese is completely melted.
• Add Brussels sprouts and crumbled bacon to cheese sauce and mix until combined.
• Move Brussels sprouts to a small 8 x 8 inch pan and top with more Mozzarella cheese.
• Heat oven to 350 degrees F. Bake for 25 minutes or until cheese begins to golden on top.

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:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

Steps:

• Wash and trim brussels sprouts.
• Cook (uncovered) until tender.
• Saute onion in butter until soft, but not brown.
• Stir in flour, salt, sugar and mustard.
• Add milk and cook slowly until thickened.
• Blend in sour cream.
• Add sprouts and heat through.
• Sprinkle with parsley.

Steps:

• Wash and trim brussels sprouts.
• Cook (uncovered) until tender.
• Meanwhile, melt butter and saute onions until soft, but not brown.
• Add remaining ingredients and blend well.
• Pour over cooked sprouts.

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
• Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
• Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.

Steps:

• Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• Preheat oven to 475 degrees F (245 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
• While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.