Brussels Sprouts With Bread Crumbs Recipes

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Steps:

• Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
• Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
• Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
• Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
• Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.

Steps:

• Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
• Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

Steps:

• Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
• Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
• Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
• Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
• Serve immediately.

Steps:

• Heat oven to 425 degrees.
• Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
• Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
• Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
• Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Steps:

• Preheat the oven to 325˚F.
• Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.
• In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.
• Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.
• Make Ahead
• The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.

Steps:

• Wash and trim Brussels sprouts.
• Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
• In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
• Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
• Place sprouts in a six-cup oven proof casserole dish.
• Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
• Brussel sprouts should be in a single layer.
• Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
• Sprinkle mixture over the Brussels sprouts.
• Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
• Serve hot.

Steps:

• To make the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 350°F. Line a plate with paper towels.
• Combine the prosciutto and olive oil in a large sauté pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto to the paper towels to drain. Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan. Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are light golden brown, stirring them once or twice during cooking time so they brown evenly. Remove the bread crumbs from the oven but leave the oven on. Add the prosciutto, chervil, chives, and tarragon to the baking sheet with the bread crumbs and stir to combine. Return the bread crumbs to the oven for 10 minutes, stirring them once or twice during that time so they cook evenly, until they are golden brown and crisp. Set them aside to cool to room temperature. Use the bread crumbs, or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
• To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt or vinegar, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
• To cook the Brussels sprouts, put them in a large bowl, drizzle them with 1/2 cup of the olive oil, season with the salt and pepper, and toss to coat with the seasonings.
• Heat 1/2 cup of the remaining olive oil in a large sauté pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes. Working in two or more batches, place the Brussels sprouts cut side down in a single layer in the oil and sauté them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown. Remove the sprouts to a plate or baking sheet as they are done. When you've removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch. Repeat until all of the Brussels sprouts are cooked, adding more oil as necessary. You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to serve them.
• When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings. Taste for seasoning and add more salt, if desired. Transfer the Brussels sprouts to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs. Sprinkle 1/4 cup of bread crumbs over the top and serve, serving the remaining bread crumbs on the side or reserving them for another use. Serve warm or at room temperature.

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!