Brusselssproutsflemishstylebelgium Recipes

Steps:

• Trim the base of the sprouts & discard the tough outer leaves, then rinse well.
• Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
• In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning.
• Add the sprouts & saute quickly to brown them on all sides.
• Season with salt, pepper & nutmeg & serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• In a saute pan, over medium heat, add the bacon and cook until the fat has been rendered. Remove to paper towels to drain.
• In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the butter and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven and transfer them to a serving bowl.

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:

• Saute garlic in olive oil over medium heat until golden, then discard.
• Slice brussels sprouts in half lengthwise.
• Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
• Sprinkle with cheese and serve.

Steps:

• Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker.
• Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes.
• Grate both cheeses with the Microplane® Adjustable Coarse Grater.
• Place the cheese and the remaining ingredients in a large bowl and mix well.
• Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4-6 minutes, or until the dip is hot and bubbly.
• Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.

Steps:

• Cook sprouts by either steaming or boiling in water, then drain.
• Saute onion in butter till tender.
• Stir in flour, mustard, and tarragon.
• Cook for a minute.
• Add broth and vinegar and cook again till thick and smooth.
• Pour over sprouts and serve.

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

Steps:

• Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again.
• Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes.
• Raise heat and add remaining ingredients; toss and serve immediately.

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt.
• Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.