Reallygoodbrusselssprouts Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

Steps:

• In a large heavy skillet or wok, heat coconut oil over medium heat. Add Brussels sprouts; cook and stir 5 minutes. Add onion slices; cook 3 minutes longer, stirring every 20-30 seconds. Add cashews and garlic; cook 1 minute longer. Sprinkle with salt and pepper.

Steps:

• Heat a large nonstick saute pan on High; add oil.
• Add Brussel Sprouts - Cook, stirring, 6-7 minute.
• Add Shallots and Thyme; continue to carmaelize 2-3 minute.
• Add Water; stir and cook uncovered l minute.
• Remove from heat. Add Lemon Juice and season to taste with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
• Bake in the preheated oven until tender, 30 to 45 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

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.

Steps:

• Trim the bottoms off of the Brussels Sprouts and then cut in half vertically (each half should have the core intact).
• Fry Bacon in a large pan until crispy. Remove from pan and reserve the fat.
• Add the Brussels Sprouts to the Bacon Fat and fry on medium. Do not stir too often as they need to brown. Sprinkle with the salt.
• Once the Brussels Sprouts are browned, add the Green Onion (the whole stem, trimmed and chopped).
• Crumble the bacon and add to the Brussels Sprouts.
• Stir together the juice of the lemon and the Sugar. Pour juice over the Brussels Sprouts and cook until evaporated (about 1 minute).