SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts and discard any yellow outer leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
- Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
- Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.9 g, Sodium 143.9 mg, Sugar 2.6 g
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
THE BEST BRUSSELS SPROUTS EVER
Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you "non brussels sprouts fans" give this a try.
Provided by BakingGuru
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly coat a 1 1/2 quart oval baking dish.
- In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
- Stir in brussels sprouts and thyme.
- Cook for 4 minutes or until onions begin to brown.
- Add broth, bring to a boil.
- Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
- Add whipping cream and nutmeg.
- Cook for 4 minutes or until mixture begins to thicken.
- Transfer to a prepared baking dish.
- Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
- Bake uncovered for 20-25 minutes or until brussels sprouts are tender.
BRUSSELS SPROUTS FOR PEOPLE WHO THINK THEY HATE BRUSSELS SPROUTS
Provided by Andrew Weil, M.D.
Categories Cheese Garlic Leafy Green Vegetable Side Vegetarian Dinner Parmesan Brussels Sprout Boil
Number Of Ingredients 7
Steps:
- Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
- Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
- Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.
LIME BRUSSELS SPROUTS - DELICIOUS!
I was having oven baked chimis this evening and the only thing I had in the frig for a side was brussels sprouts. My husband said that brussels sprouts don't go well with mexican food, so I said I'd add lime to them to give them a mexican feel. He just laughed. Surprisingly we loved them! A zingy fun combination of flavors.
Provided by Aggiezoey
Categories Vegetable
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim brussels sprouts. Cut each in half. Place sprouts in a bowl with a teaspoon of water and cover with plastic wrap (leave little hole at along edge of seal for air to escape).
- Cook in microwave on high for 2-3 minutes depends on how tender you like your sprouts. They will cook a little more in the next step but not much.
- Melt butter in skillet over medium high heat to high heat. (Might need more or less butter depending on the overall size of your sprouts). You can use something other than butter, but I do love the flavor of browned melt on the sprouts. I know it's bad for me!
- Add sprouts - cook over medium high to high heat (stirring ever so often)till the sprouts start to get brown.
- Once sprouts have the color of brown you like, add salt and pepper and lime juice to taste I suggest trying a half of teaspoon of lime and if you'd like more than add more. Be careful not to add too much right off the bat because the lime will overpower the sprouts.
Nutrition Facts : Calories 141.9, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 93.8, Carbohydrate 18, Fiber 6.6, Sugar 4.4, Protein 6.5
LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS
Steps:
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SHREDDED BRUSSELS SPROUTS WITH LIME
Make and share this Shredded Brussels Sprouts With Lime recipe from Food.com.
Provided by teresas
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the sprouts in half and lay flat on a chopping block.
- Cut each half into julienne strips.
- Heat a large skillet over med-high heat. (I use a wok).
- Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
- Season with lime juice, salt and pepper.
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