Basic Garlic Butter Brussels Sprouts Food

PEPPERED GARLIC BUTTER BRUSSEL SPROUTS

Steps:

• 1. Place the I Can't Believe It's Not Butter!® in the bottom of a large non-stick skillet over medium heat until melted. Add the minced garlic and allow to become fragrant and golden, about 2 minutes. 2. Add the brussel sprout pieces, stir well to coat sprouts well with melted butter. Sprinkle with the pepper and salt, and stir well. 3. Allow the sprouts to cook for 5-7 minutes without stirring them, giving the underside of the brussel sprouts a nice char. Once time is up, stir well and allow to cook and char for another 5-7 minutes. 4. Remove from heat, sprinkle with grated cheese or breadcrumbs, and serve while still steamy and warm.

GARLIC BUTTER BRUSSELS SPROUTS

Steps:

• Melt butter in a medium sauce pan over medium heat. When melted, add garlic. Saute for 2 minutes.
• Add light extra virgin olive oil and brussels sprouts, season lightly with fine sea salt and pepper. Continue to heat over medium heat for 8-10 minutes or until a brilliant green hue.
• Remove and top with freshly grated Parmesan cheese.
• If you've tried this recipe, come back and let us know how it was!

BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

BRUSSEL SPROUTS FRIED IN BUTTER

Steps:

• Clean and half the brussel sprouts.
• Heat up your pan on medium - hot heat. Add butter and garlic. Once garlic butter starts to sizzle, add your Brussel sprouts.
• Turn down to medium heat and stir/shake the Brussel sprouts around in the pan until golden and slightly soft. This is a bit of a slow process and takes around 15 min to get them perfect. If you don't have the time to stand by the stove, then just caramelise for around 5 min until golden and pop into a hot oven for around 10 minutes to finish off cooking.

BACON AND BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Prepare the sprouts by removing and old outer leaves and slice the old bit off the bottom at the stem. Then halve, lengthways. (like the photo)
• In a saucepan , boil the sprouts until almost cooked, to your liking. Some prefer well cooked, some prefer a crunch. Test by inserting a knife and see if it is soft enough for you. Drain and set aside. (Note: if you are adding the cream cheese suggestion, reserve a couple of tablespoons of the sprouts water to add when you add the cream cheese to 'loosen up' the sauce at the end).
• In a pan large enough to fit all the sprouts, add the chopped bacon. No need for oil as the fat from the bacon will be enough. Fry until cooked, or crispy, to your liking.
• Add the sprouts to the bacon along with the butter and garlic, over a medium heat, tossing so everything is nicely combined.
• Season with salt and pepper then serve with some freshly grated Parmesan cheese if you wish!

LEMON BUTTER BRUSSELS SPROUTS

Steps:

• Cut Brussels sprouts in half.
• In large skillet, heat oil over medium heat.
• Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
• Add wine, stirring to loosen browned bits from pan.
• Stir in Broth, lemon juice, thyme, salt and pepper.
• Bring to a boil.
• Reduce heat, simmer, covered 8-10 minutes or until sprouts are tender.
• Stir in butter and lemon peel until butter is melted.
• If desired sprinkle with parsley.

GARLIC BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and garlic in a small saucepan; add 1 in. of water. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until sprouts are crisp-tender; drain. Drizzle with butter. Sprinkle with Parmesan cheese if desired.

GARLIC BUTTER BABY BRUSSELS SPROUTS

Steps:

• Melt butter and olive oil in a skillet over medium high heat.
• Add Brussels sprouts and onions.
• Saute for about 8 minutes or until they start to brown.
• Add the garlic for the last 2 minutes.
• Season with garlic salt & pepper to taste.
• Finish off with the Dales & serve.
• (This recipe can be easily doubled, just cook it a little bit longer) Enjoy!

SHREDDED BRUSSELS SPROUTS WITH GARLIC AND PARMESAN

Steps:

• In a food processor, shred the sprouts. They should look like slaw.. In a large skillet over medium heat, saute the garlic in the olive oil just until fragrant. Stir in the sprouts, and saute until bright green.. Add stock and cook until softened, but not mushy. Season and add cheese. Top with pine nuts. Serve immediately.

BASIC GARLIC BUTTER BRUSSELS SPROUTS

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
• Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
• While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
• When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.

ROASTED BRUSSELS SPROUTS WITH VANILLA-GARLIC BUTTER

Steps:

• Preheat the oven to 400°F
• Remove the loose outer leaves from the sprouts.
• Trim a thin slice off the stem end and cut in half
• Spread the sprouts out on a sheet pan in a single layer. Very lightly coat with high heat oil spray. Roast for 20-25 minutes or until the sprouts begin to brown.
• While the sprouts are roasting get the good stuff going! Place the butter, salt, garlic, vanilla extract and sweetener in a small pot.
• Use a sharp-pointed knife to cut a lengthwise slit in the vanilla bean pod. Open up the slit and scrape out the sticky seeds from the inside.
• Add the vanilla seeds and the whole pod into the pot. Heat over a very low flame for 2 minutes and stir. Turn off the flame, and allow it to sit.
• Once the sprouts are done roasting, place them in a large bowl. Gently reheat the butter mixture and remove the vanilla pod. Pour over the sprouts, toss and enjoy!

GARLIC BUTTER ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 475 degrees.
• Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.
• Drizzle with melted butter and olive oil. Season with salt and pepper and toss to combine.
• Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.
• Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender.
• During the last 5 minutes of roasting, sprinkle on Parmesan cheese. Serve hot.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Toss the brussels sprouts with the olive oil and roast in a 400 degree oven for 10 minutes. Remove from oven and add garlic and salt. Roast for another five minutes.

EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS

Steps:

• Using a sharp knife, halve the brussels sprouts.
• Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
• Heat a large skillet or pan over medium high heat.
• Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
• Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
• Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
• Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
• Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.

SUPER TENDER INSTANT POT GARLIC BUTTER BRUSSELS SPROUTS RECIPE

Steps:

• Heat the Instant Pot on Sear, on high. Melt the butter, then sear the sprouts, cut side down, briefly, until golden. Stir in the garlic and season everything generously with salt and freshly ground pepper.
• Add 1/2 cup chicken stock or water and cook on High Pressure for 1 minute. When done, quick release and remove the sprouts. Taste and adjust the seasoning if needed.