ELMO'S NIGHTMARE: BRUSSELS SPROUTS WITH ONIONS AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside.
- Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes.
- Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.
SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS
This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.
Provided by Maduckie123
Categories Side Dish Vegetables Onion
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
- Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
- Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g
BRUSSELS SPROUTS WITH ONIONS AND BACON
Not everybody loves Brussels sprouts, which taste and look like sweet little cabbages, but I bet this recipe would change their mind. This came from Christmas With Paula Deen. I have not tried this recipe just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy-bottomed pot over medium, fry the bacon until crisp. Remove the bacon and drain on paper towels.
- Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon grease.
- Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.
Nutrition Facts : Calories 131.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 264.5, Carbohydrate 15.1, Fiber 3.6, Sugar 3.1, Protein 5.4
BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
BUTTERY SAGE & ONION SPROUTS
How do you serve your Brussels? We like ours in plenty of butter, sweet roasted onion and peas for added vibrancy
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft - but don't let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.
- Drain, reserving a splash of the water, then add the sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.
- Season with lots of black pepper and some salt. Serve with the reserved sage on top.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BRUSSELS SPROUTS WITH ONION
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
- Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
- Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
FRENCH ONION BRUSSELS SPROUTS
Here is an easy way to dress up brussel sprouts. If you like brussel spourts this is for you. I can't promise to make you love brussel sprouts if you don't already but I do encourage you to try them this way. Fresh sprouts make a difference.
Provided by Chef Jean
Categories Vegetable
Time 20m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half.
- Heat butter and oil in a large frying pan until the butter just starts to brown. Add the sprouts being careful not to get splattered with hot oil.
- Stir or toss frequently until the sprouts are nicely browned.
- Add the water and soup mix and simmer uncovered for about 7 minutes. Taste a sprout and season to taste with salt and pepper.
Nutrition Facts : Calories 126.1, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 659.7, Carbohydrate 15, Fiber 4.8, Sugar 2.9, Protein 4.4
CHEF JOHN'S ROASTED BRUSSELS SPROUTS
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g
BRUSSELS SPROUTS WITH ONION AND BACON
Lisa's right, these roasted Brussels sprouts are delicious and tasty. Plus, it's super easy to prepare. The Brussels are tender and have a delicious savory flavor (thanks to butter, garlic, and diced onion). Our favorite part, though, are the crispy bits of smoky bacon in every bite. This makes a wonderful side dish.
Provided by Lisa Johnson
Categories Vegetables
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.
- 2. Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes.
- 3. Add the Brussels sprouts and stir them around so that they are coated with the bacon grease. Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes.
- 4. Stir in the butter and bacon just before serving.
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
BRUSSELS SPROUTS IN ONION BUTTER
A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.
Provided by SooZee
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, cook onions until soft.
- Add the lemon juice.
- You can do this and then place in fridge until later.
- Just before serving, cook brussels sprouts in chicken broth.
- 5-8 minutes for frozen.
- 10 minutes for fresh.
- Drain liquid and add onion butter.
- Season to taste.
Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9
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