Savorybrusselssprouts Recipes

Steps:

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

Steps:

• Set 2 baking sheets in the oven and preheat to 450 degrees F. Toss 2 1/2 pounds Brussels sprouts (trimmed and halved), 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a bowl. Roast, cut-sides down, on the hot baking sheets, switching the pans halfway through, until tender and browned, 30 to 40 minutes. Meanwhile, simmer 1/2 cup white wine vinegar, 1/4 cup golden raisins, 2 tablespoons honey and 1/2 sliced red jalapeño (seeded for less heat) in a small saucepan over medium-high heat until syrupy, about 8 minutes. Drizzle over the vegetables.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-11 minutes or until tender. , Meanwhile, in a small saucepan, combine the yogurt, mayonnaise, mustard and celery seed. Cook and stir just until heated through. Serve with Brussels sprouts.

Steps:

• Place Brussels sprouts in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook 7 to 10 minutes, or until just tender; drain.
• In a separate saucepan large enough to hold the Brussels Sprouts, melt the butter and cook the onion until browned. Remove saucepan from heat, and stir in the flour until smooth. Return saucepan to low heat, and continue stirring until flour is lightly browned. Gradually blend in the beef broth. Season with salt, pepper, and cloves. Stir in the brown sugar and lemon juice. Place the cooked Brussels sprouts in the mixture, and allow to simmer 5 minutes before serving.

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Steps:

• Combine brussels sprouts with chicken stock, sugar and lemon juice, and bring to boil, covered.
• Cook until sprouts are tender, about 10 minutes.
• Stir in red peppers and season with black pepper.

Steps:

• Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water or vegetable stock over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes. (Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)
• Put the sprouts in a serving bowl and drizzle with vinegar; set aside.
• Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.
• Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly. Toss croutons with sprouts and serve.

Steps:

• Cut brussels sprouts in half.
• Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet.
• Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder.
• Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking).
• Grill packets for 10 minutes over medium-high heat.
• After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.

Steps:

• If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
• Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
• Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
• Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

Steps:

• Cook Brussels sprouts in large pot of boiling water 6 to 8 min. or until tender; drain.
• Place in large bowl. Add dressing; toss to coat.
• Sprinkle with bacon bits.

Steps:

• Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
• Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
• In bowl, whisk together syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.

Steps:

• Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
• Place sprouts in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil; cover and stearm for 9-11 minutes or until crisp-tender.
• Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
• In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
• Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.

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:

• Trim the base of the sprouts and peel off the bruised outer leaves.
• Cut in half if the sprouts are large.
• Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
• Continue to taste test and they are done when just barely tender with a slight crispness left.
• DO NOT OVERCOOK THESE LITTLE CABBAGES!
• They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
• Stir in the mustard and the cream.
• Season with pepper.

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:

• In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.