Basil Brussels Sprouts Food

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ITALIAN BRUSSELS SPROUTS



Italian Brussels Sprouts image

Make and share this Italian Brussels Sprouts recipe from Food.com.

Provided by Pebbles

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh Brussels sprout (or frozen)
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons shaved parmesan cheese
1 teaspoon finely chopped basil
salt and pepper

Steps:

  • Trim fresh sprouts, quarter and steam 10 minutes. Or follow package directions.
  • Whisk next 5 ingredients together.
  • Toss sprouts with viniagrette.
  • Top with shaved parmesan and basil.

Nutrition Facts : Calories 93.7, Fat 4.5, SaturatedFat 1, Cholesterol 2.2, Sodium 108.8, Carbohydrate 11, Fiber 4.5, Sugar 2.7, Protein 5

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL



Brussels Sprouts with Garlic, Pecans and Basil image

Categories     Milk/Cream     Food Processor     Garlic     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Basil     Pecan     Fall     Brussels Sprout     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 8

1 1/2 pounds small brussels sprouts, trimmed
3/4 cup whipping cream
5 large garlic cloves, chopped
3/4 cup pecans, toasted
3/4 cup (packed) fresh basil leaves
1 1/2 teaspoons grated lemon peel
Fresh basil sprigs (optional)
Lemon wedges (optional)

Steps:

  • Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
  • Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

BRUSSELS SPROUTS WITH BASIL



Brussels Sprouts with Basil image

You'll be amazed at the abundance of flavor found in this low-calorie side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 16m

Yield 6

Number Of Ingredients 9

3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 medium onions, finely chopped (3/4 cup)
1 small red bell pepper, finely chopped (1/2 cup)
2 1/2 cups cooked Brussels sprouts (1 lb)
1/4 cup chopped fresh basil leaves
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat broth to boiling in 10-inch skillet over medium heat.
  • Add onions and bell pepper; stir-fry about 3 minutes or until onions are tender. Add remaining ingredients; stir fry about 3 minutes or until Brussels sprouts are hot.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL



Caesar Salad With Bacon, Brussels Sprouts and Basil image

Provided by Alex Guarnaschelli

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pasteurized large egg yolk
1 1/2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/2 cup fresh lemon juice
1 1/2 teaspoons caper brine (from a jar of capers)
1/3 cup extra-virgin olive oil
1/2 cup canola oil
2 anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar
1/2 pound sliced bacon, cut into small pieces
Canola oil, for frying
1 tablespoon capers
2 cups Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts)
Kosher salt
2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces
1/2 cup fresh basil leaves
1/2 cup freshly grated parmesan cheese, plus a chunk for shaving over the salad

Steps:

  • Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.
  • Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
  • Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt.
  • Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim

BASIL BRUSSELS SPROUTS



Basil Brussels Sprouts image

Our Test Kitchen created this simple side dish that takes advantage of the microwave, so you can focus on the main course. Brussels sprouts are tossed with melted butter, basil, salt and pepper for mild flavor that complements most any entree.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 6

2 pounds brussels sprouts, trimmed and halved
3 tablespoons water
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.

Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.

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