Salt And Vinegar Brussels Sprouts Recipes
SALT-AND-VINEGAR BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL
Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 48m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Trim sprouts; halved if desired.
- In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
- Drain, refresh under cold running water and drain again.
- In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
- Bake, covered, in 350°F oven for 10 minutes.
- Uncover and bake for 5 minutes longer.
GARLICKY BRUSSELS SPROUTS SAUTE
Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.
Provided by Susie D
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
- Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
- Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
- Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
- Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.
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- Cut chicken breasts into 4 equal portions. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Toss Brussels sprouts and onions in a large bowl with the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet.
- Roast until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 160 degrees F and the vegetables are tender, 20 to 25 minutes.
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- Chop off stems from brussels sprouts and using your fingers, peel leaves off from the base until you get to the center of each sprout and cannot remove anymore leaves. Repeat for each sprout.
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