Best Ever Brussels Sprouts Recipes

Steps:

• Preheat oven to 350°F.
• Lightly coat a 1 1/2 quart oval baking dish.
• In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
• Stir in brussels sprouts and thyme.
• Cook for 4 minutes or until onions begin to brown.
• Add broth, bring to a boil.
• Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
• Add whipping cream and nutmeg.
• Cook for 4 minutes or until mixture begins to thicken.
• Transfer to a prepared baking dish.
• Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
• Bake uncovered for 20-25 minutes or until brussels sprouts are tender.

Steps:

• Clean and halve the Brussels sprouts. Put them in a microwave safe dish and add a tablespoon or so of water. Cover and microwave on high for about five minutes. They should NOT be fully cooked.
• Core, then roughly chop the apples, leaving skin on.
• Mix the butter, sugar and nutmeg.
• Add the apples to the sprouts and cover with butter mixture. Return to microwave and microwave for 4-5 minutes until sprouts are cooked.
• Cooking time will vary depending on your microwave.
• Serve immediately. Great as leftovers too!

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Steps:

• Combine all ingredients together.
• Cook about 15 minutes until tender.