CARAMELIZED BRUSSELS SPROUTS
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
Provided by Sharon123
Categories Vegetable
Time 42m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Keep warm until serving.
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
- Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.
CARAMELIZED CARROTS & BRUSSELS SPROUTS
Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.
Provided by MarissaB
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place Brussels sprouts & carrots in steamer basket over boiling water. Cover saucepan & steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Transfer sprouts, carrots & onion strips to large baking dish and sprinkle with olive oil, salt & pepper.
- Bake for 20-25 minutes, until browned.
- Serve immediately, or put into a casserole dish & cover in a 200 degree oven until ready serve.
Nutrition Facts : Calories 141, Fat 9.5, SaturatedFat 1.3, Sodium 75.6, Carbohydrate 13.5, Fiber 3.6, Sugar 5.7, Protein 2.6
CARAMELIZED BRUSSELS SPROUTS WITH PECANS
From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.
Provided by Studentchef
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
- Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
- Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
- In a small bowl combine the water, maple syrup and mustard and whisk.
- Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
- Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
- Stir in the pecans, add the salt and pepper and serve while hot.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
CARAMELIZED BRUSSELS SPROUTS
Prepare these Caramelized Brussels Sprouts for a "veg-tastic" side dish. Add a cheesy bacon bread crumb coating and some olive oil for excellent flavor.
Provided by My Food and Family
Categories Vegetable Recipes
Time 35m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients.
- Heat oil in large ovenproof nonstick skillet on medium heat. Add Brussels sprouts; cook 5 to 10 min. or until caramelized, stirring frequently. Top with cheese mixture.
- Bake 15 min. or until Brussels sprouts are tender.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 16 g, Fiber 4 g, Sugar 2 g, Protein 12 g
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
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.
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!
Provided by mer5901
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
- Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
- Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.
Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.7, Cholesterol 14.9, Sodium 121, Carbohydrate 17.9, Fiber 5.4, Sugar 6.7, Protein 5.3
More about "caramelized brussel sprouts recipes"
CARAMELIZED BRUSSELS SPROUTS RECIPE - PERFECT …
From goop.com
Servings 12Category Dinner Recipes
- Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut side down (in batches if necessary). Leave them for 4 to 5 minutes, allowing them to brown thoroughly and evenly–don't give in to the temptation to stir and toss them! Keep an eye on them though–the key is to have the flame high enough to brown them but low enough not to burn them.
- When they’ve browned, flip each one and let the other side get color, an additional 3 minutes or so.
- Remove to a serving platter, sprinkle with salt, drizzle with extra virgin olive oil, and squeeze the lemon over, trying to get a bit of juice on each one. Delish.
CARAMELIZED BRUSSELS SPROUTS - NAKED FOOD MAGAZINE
From nakedfoodmagazine.com
Servings 4Estimated Reading Time 2 mins
10 BEST CARAMELIZED BRUSSEL SPROUTS RECIPES - YUMMLY
From yummly.com
CARAMELIZED SHAVED BRUSSELS SPROUTS - CALL ME PMC
From callmepmc.com
CARAMELIZED BRUSSEL SPROUTS ROASTED - ALL INFORMATION ...
From therecipes.info
CARAMELIZED BRUSSELS SPROUTS - WENDY POLISI
From wendypolisi.com
CARAMELISED BRUSSEL SPROUTS WITH SUN DRIED TOMATOES AND ...
From pinterest.com.au
HONEY CARAMELIZED BRUSSEL SPROUTS - WANDERLUST AND WELLNESS
From wanderlustandwellness.org
BEST TASTY AND CREATIVE WAYS TO EAT MORE BRUSSELS SPROUTS ...
From foodnetwork.ca
10 BEST CARAMELIZED BRUSSEL SPROUTS WITH BACON RECIPES ...
From yummly.com
CARAMELIZED BRUSSELS SPROUTS - RECIPE DETAILS
From fatsecret.ca
CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA - FOOD & WINE
From foodandwine.com
KRAFT - CARAMELIZED BRUSSEL SPROUTS CALORIES, CARBS ...
From sync.myfitnesspal.com
MARCUS SAMUELSSON'S CARAMELIZED BRUSSELS SPROUTS RECIPE
From today.com
CARAMELIZED BALSAMIC GLAZED BRUSSELS SPROUTS - SIMPLY SCRATCH
From simplyscratch.com
CARAMELIZED RED CHILI BRUSSELS SPROUTS: THE PERFECT SPICY ...
From foodal.com
10 BEST CARAMELIZED BRUSSEL SPROUTS RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST CARAMELIZED BRUSSEL SPROUTS RECIPES - YUMMLY
From yummly.co.uk
10 BEST BRUSSEL SPROUTS WITH CARAMELIZED ONIONS RECIPES ...
From yummly.com
SAUTéED BRUSSELS SPROUTS WITH CARAMELIZED SHALLOTS ...
From pinterest.ca
EASY CARAMELIZED BRUSSELS SPROUTS - A MEAL IN MIND
From amealinmind.com
ROASTED BRUSSELS SPROUTS | CRISPY, CARAMELIZED, AND …
From wellplated.com
MAPLE CARAMELIZED BRUSSELS SPROUTS - COOKING WITH ELO
From cookingwithelo.com
BEST CARAMELIZED BRUSSELS SPROUTS AND BACON RECIPES ...
From foodnetwork.ca
CARAMELIZED BRUSSEL SPROUTS RECIPE ROASTED - ALL ...
From therecipes.info
CARAMELIZED BRUSSEL SPROUTS RECIPE {SWEET AND CRISPY ...
From lilluna.com
10 BEST CARAMELIZED BRUSSEL SPROUTS WITH BACON RECIPES ...
From yummly.com
CARAMELIZED BRUSSELS SPROUTS WITH BACON (A SEASONS 52 ...
From lorenaylennox.com
MARCUS SAMUELSSON MAKES CRUNCHY CARAMELIZED BRUSSELS ...
From today.com
BRUSSEL SPROUT RECIPES FOR THANKSGIVING - THERESCIPES.INFO
From therecipes.info
CARAMELIZED BRUSSEL SPROUTS WITH PEPPERONI BITS | RECIPES ...
From arcamax.com
EASY CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES ...
From frecklefacefoodie.com
CARAMELIZED BRUSSELS SPROUTS WITH MAPLE ORANGE GLAZE ...
From pinchofyum.com
CARAMELIZED ROASTED BRUSSELS SPROUTS - SOUTHERN FOOD …
From southernfoodandfun.com
CARAMELIZED BRUSSEL SPROUTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMELIZED SHREDDED BRUSSELS SPROUTS - NO RECIPES
From norecipes.com
10 BEST CARAMELIZED BRUSSEL SPROUTS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE SWEET AND CARAMELIZED BRUSSELS SPROUTS | GOPUFF
From gopuff.com
CARAMELIZED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR ...
From wholesomefarmhouserecipes.com
You'll also love
Related Search