Basic Garlic Butter Brussels Sprouts Recipes

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

Steps:

• Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.

Steps:

• Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
• Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
• Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
• Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
• While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
• When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.

Steps:

• Place brussels sprouts and garlic in a small saucepan; add 1 in. of water. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until sprouts are crisp-tender; drain. Drizzle with butter. Sprinkle with Parmesan cheese if desired.

Steps:

• Toss the brussels sprouts with the olive oil and roast in a 400 degree oven for 10 minutes. Remove from oven and add garlic and salt. Roast for another five minutes.