BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS
I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.
Provided by Chef Joey Z.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400'F. Coat a baking sheet with cooking spray.
- Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
- Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
- While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
- When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
- Season with salt and pepper if you like.
- Bon Appetit!
Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5
BRUSSELS SPROUTS WITH LEMON & PARMESAN
Make and share this Brussels Sprouts With Lemon & Parmesan recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.
- Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.).
- Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.).
- Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.
Nutrition Facts : Calories 21.9, Fat 0.3, SaturatedFat 0.1, Sodium 12, Carbohydrate 4.5, Fiber 1.5, Sugar 1.1, Protein 1.5
DILLED BRUSSELS SPROUT MEDLEY
This special side packs lots of flavor and perks up just about any plate. Priscilla Gilbert - Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 78 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
THE BEST BRUSSELS SPROUTS
Provided by Molly O'Neill
Categories weekday, side dish
Time 10m
Yield Ten to twelve servings
Number Of Ingredients 8
Steps:
- Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
- Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 3 grams, TransFat 0 grams
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