Sweet And Sour Brussels Sprouts Recipes

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:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.

Steps:

• Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
• Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
• Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.

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:

• In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
• Defrost brussel sprouts and halve them.
• Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Steps:

• Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

Steps:

• In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Steps:

• Preheat oven to 400°F. Toss brussels sprouts and 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes.
• Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 tablespoon oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
• DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.

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:

• Preheat oven to 350 degrees.
• Arrange sprouts in shallow baking dish.
• Combine oil, vinegar, sugar, salt and pepper; blend.
• Pour over sprouts and sprinkle with cheese.
• Cover and bake for 15 minutes, or until sprouts are tender.

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:

• cook brussel sprouts as per pkg. directions drain and set aside.
• Brown bacon remove from pan.
• Saute chopped onion and chopped garlic in bacon drippings.
• Stir in vinegar and sugar.
• meanwhile mix cornstarch with cold water add to pan cook till thickened.
• Re. add Sprouts and bacon Mix well.
• Serve.