Brussels Sprouts With Shallots And Zucchini Recipes

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CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9



Crispy Roasted Brussels Sprouts and Shallots image

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.

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

BRUSSELS SPROUTS WITH SHALLOTS AND SALT PORK

Provided by Victoria Granof

Categories     Pork     Side     Sauté     Thanksgiving     High Fiber     Fall     Winter     Low Cholesterol     Brussels Sprout     Shallot     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 5



Brussels Sprouts with Shallots and Salt Pork image

Steps:

  • Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
  • Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
  • Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
  • Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
  • Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
  • Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

1 cup 1/4" cubes salt pork or pancetta (about 8 ounces)
2 large shallots, peeled, quartered (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
1-2 tablespoons juice from jarred dill pickles

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY

This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.

Provided by Tara Parker-Pope

Time 15m

Yield 6 servings

Number Of Ingredients 9



Stir-Fried Brussels Sprouts With Shallots and Sherry image

Steps:

  • Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound brussels sprouts
3 tablespoons dry sherry
1 tablespoon soy sauce (low-sodium if desired)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons peanut or canola oil
1/3 cup thinly sliced shallot
1 tablespoon minced garlic
1/4 cup roasted pine nuts

BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI

Make and share this Brussels Sprouts With Shallots and Zucchini recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5



Brussels Sprouts With Shallots and Zucchini image

Steps:

  • Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
  • Slice the shallot very thin. Cut the zucchini into slices.
  • Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
  • Cook for a couple of minutes then add the zucchini.
  • Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.

1 lb Brussels sprout
2 small shallots (or substitute yellow onions)
2 medium zucchini
good quality olive oil
salt and pepper

BRUSSELS SPROUTS WITH SHALLOTS

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Wheat/Gluten-Free     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 5



Brussels Sprouts with Shallots image

Steps:

  • In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

2 shallots, sliced thin
1 tablespoon olive oil
3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded
1/2 cup water
2 teaspoons balsamic vinegar, or to taste

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS

Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table

Provided by Tom Kerridge

Categories     Side dish

Time 40m

Yield Serves 6-8

Number Of Ingredients 6



Butter-fried sprouts with crispy shallots & almonds image

Steps:

  • Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
  • Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

50ml sunflower oil
4 small shallots, peeled and sliced into thin rings
2 garlic cloves, finely sliced
50g slivered almonds
50g cold butter, cut into cubes
500g Brussels sprouts, halved

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS

Brussels Sprouts roasted with Swanson® Chicken Broth, fresh thyme and shallots makes a delicious side dish for any meal.

Provided by tcsangel

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 6

Number Of Ingredients 10



Roasted Brussels Sprouts with Thyme and Shallots image

Steps:

  • Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
  • Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
  • Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
  • Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
  • Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
  • Top with grated Parmesan cheese.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.2 g, Cholesterol 15.6 mg, Fat 11.2 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 231.7 mg, Sugar 1.8 g

4 slices bacon
1 pound Brussels sprouts, quartered
2 teaspoons olive oil
1 clove garlic, minced
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
½ teaspoon black pepper
¼ teaspoon red pepper flakes
¾ cup Swanson® Unsalted Chicken Broth
¼ cup freshly grated Parmesan cheese

BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS

From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)

Provided by KateL

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 23



Brussels Sprouts Gratin With Caramelized Shallots WS image

Steps:

  • INA'S CARAMELIZED SHALLOTS (~1 CUP):.
  • Preheat oven to 400 degrees F.
  • In a 12-inch ovenproof skillet, melt the butter over medium heat.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper. Toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
  • If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
  • TOPPING:.
  • In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
  • Set aside until Step 19.
  • GRATIN:.
  • Preheat oven to 375 degrees F.
  • Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
  • Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  • In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
  • Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
  • Transfer the mixture to the prepared fry pan and smooth the top.
  • Sprinkle the bread crumb topping mixture evenly on top.
  • Bake until the bread crumbs are golden brown, about 35 minutes.
  • Let the gratin rest for 15 minutes before serving.

3 tablespoons butter
1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
3/4-1 1/2 tablespoon sugar (depending on desired sweetness)
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
3 cups coarse fresh breadcrumbs
3 tablespoons unsalted butter, melted
1 1/2 teaspoons lemon zest (1/2 Tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
2 lbs Brussels sprouts, trimmed and halved lengthwise
kosher salt (as if boiling pasta)
ice water (to halt cooking of Brussels sprouts)
2 tablespoons all-purpose flour
8 ounces gruyere cheese, grated
1/2 ounce parmigiano-reggiano cheese, grated
1 teaspoon lemon zest
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 cup heavy cream

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From sarahscucinabella.com


PAN ROASTED BRUSSELS SPROUTS WITH SHALLOTS AND BACON
Cook the bacon, and set aside to cool, then crumble. Wash and trim the sprouts, and cut into halves. In the same pan, remove all but 1 Tbs of the bacon grease. Melt the butter, and cook the shallots until softened, then add the Brussels sprouts in a single layer. Turn the heat to medium, and cover. Cook for about 8 minutes, stirring ...
From kyleecooks.com


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