Goldencrustedbrusselssproutsrecipe

GOLDEN-CRUSTED BRUSSELS SPROUTS RECIPE

This incredibly easy recipe from Heidi Swanson, the excellent chef and author of "Super Natural Cooking". Even brussels sprout haters will love this recipe. Try buying smaller sprouts as they cook more evenly.

Provided by blucoat

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Golden-Crusted Brussels Sprouts Recipe image

Steps:

Gently rub each brussel sprout half with olive oil, keeping it intact (or you can just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.

Nutrition Facts : Calories 102.1, Fat 5.8, SaturatedFat 1.7, Cholesterol 5.5, Sodium 122.1, Carbohydrate 9.2, Fiber 3.3, Sugar 2.2, Protein 5.6

Ingredients

24 small Brussels sprouts, washed well, trimmed, and halved (from stem to top)
1 tablespoon extra virgin olive oil, plus more for rubbing
fine-grain sea salt
fresh ground black pepper
1/4 cup gruyere (all work well) or 1/4 cup gouda cheese, your choice (all work well)

DILLED BRUSSELS SPROUTS

Make and share this Dilled Brussels Sprouts recipe from Food.com.

Provided by Theresa Thunderbird

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Dilled Brussels Sprouts image

Steps:

Combine oil,lemon juice,onion dill,salt and pepper.
Pour over Brussels sprouts.
Cover and chill overnight.
Serve cold.

Nutrition Facts : Calories 84, Fat 9.1, SaturatedFat 1.2, Sodium 0.2, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1

Ingredients

2 packages Brussels sprouts, cooked and drained
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 small onion, minced
1 teaspoon dill weed
salt and pepper

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Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
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