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.
MAPLE-GLAZED PORK CHOPS WITH BRUSSELS SPROUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
- Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
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 WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
BRUSSELS SPROUTS WITH MAPLE CANDIED PECANS
Steps:
- Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
- Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
- Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
- Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.
BRUSSELS SPROUTS WITH MAPLE AND CAYENNE
This side pairs well with spicy sausages or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.
Nutrition Facts : Calories 153 g, Fat 5 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g
BRUSSELS SPROUTS AND CARROTS
Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.
Provided by drhousespcatcher
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pam a skillet.
- Cook the onions and garlic in a skillet over medium heat until softened.
- Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
- Then add the bell pepper, salt, and pepper, and saute an additional minute.
Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4
BRAISED CHILE-MARMALADE DUCK LEGS WITH BRUSSELS SPROUTS
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Provided by Christian Reynoso
Categories Christmas Christmas Eve New Year's Eve Winter Dinner Braise Duck Orange White Wine Chile Pepper Rosemary Brussels Sprout Jam or Jelly Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
- Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don't overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
- Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
- Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don't have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
- When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
- Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
- Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they're delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
- Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
- Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.
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