BRUSSELS SPROUT HASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
- Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams
SHAVED BRUSSELS SPROUTS SALAD WITH POPPY SEED DRESSING
Steps:
- For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
- For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.
UNION SQUARE CAFÉS HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON
Steps:
- 1. Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl. 2. Heat the olive oil in a sauté pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute. Transfer to a warm bowl and serve.
FRIED BRUSSELS SPROUTS
I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice. This recipe has lots of possibilities!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
- In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
- The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
- Season to taste with salt, white pepper and lemon juice if using. Serve warm.
HASHED BRUSSELS SPROUTS WITH LEMON
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Provided by Julia Moskin
Categories quick, side dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
- Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams
SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
- Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
Nutrition Facts : Calories 74 g, Cholesterol 5 g, Fiber 16 g, Protein 3 g, Sodium 21 g
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