Blackened Brussel Sprouts Food

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

BLACKENED BRUSSEL SPROUTS

Steps:

• After preparing sprouts, soak in cool water with juice from lemon for at least 10 min. This helps keep the sprouts green, and keeps them from funking out as they cook. In a cast iron skillet, heat oil until lightly smoking. In the meantime, pat the sprouts dry. Add smashed garlic to infuse oil and melt butter on pan, until a good light brown Ghee forms. Carefully add sprouts., cut side down, in the pan and arrange to maximize surface area. Leave the sprouts to brown. If you think they are burning, Good! Don't flip them. Remove the smashed garlic before it burns. Try to spoon as much of the extra ghee on top of the sprouts (chances are most of it will be soaked up already). After about 4-7 min, check the underside of a couple. A rich blackened surface is perfect. Take off heat, add the minced garlic and deglaze your pan with the balsamic and now feel free to stir up the sprouts. Add a pinch of salt to taste as well as 3/4 of the lemon zest. Try not to drown the pan with vinegar and adjust the recipe as needed. Remove from heat when sprouts are fork tender but still with crunch. Plate, and grate cheese to taste on top. Garnish with lemon zest and black lava finishing salt.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS

Steps:

• Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
• Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

WORCESTERSHIRE BRUSSELS SPROUTS

Steps:

• Add all ingredients to medium size skillet.
• Heat to boiling.
• Reduce heat and simmer until liquid is absorbed (about 20-30 minutes).

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.