SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
SAUTEED BRUSSELS SPROUTS
I served these to a room full of Brussels Sprout haters.... they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
Provided by NcMysteryShopper
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS
Steps:
- Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
- Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through
BLANCHED & SAUTEED BRUSSELS SPROUTS
Make and share this Blanched & Sauteed Brussels Sprouts recipe from Food.com.
Provided by BrendaM
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Trim Brussels sprouts.
- Cook in boiling water for about 8 minutes.
- Drain well.
- In saucepan, heat butter and garlic until bubbly.
- Return Brussels sprouts to the saucepan and stir to coat with garlic butter.
- Place in a serving dish and top with Parmesan cheese.
Nutrition Facts : Calories 107.1, Fat 5.8, SaturatedFat 3.3, Cholesterol 13.8, Sodium 122.8, Carbohydrate 11.1, Fiber 4, Sugar 2.7, Protein 5.5
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS
"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."
Provided by Kelsey Nixon
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
- Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
- In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.
SAUTEED BRUSSELS SPROUTS
Steps:
- Shred 1 pound Brussels sprouts in a food processor. Saute 4 thinly sliced shallots in 2 tablespoons butter over medium heat, 3 minutes. Season with salt and pepper. Add 2 tablespoons cider vinegar and 1 tablespoon sugar and cook, stirring, 2 minutes. Transfer to a plate and wipe out the skillet. Add 1 tablespoon butter to the skillet and increase the heat to medium high. Add the Brussels sprouts, and salt and pepper to taste; cook 5 minutes. Add 1/2 cup water and a pat of butter; cook 5 more minutes. Stir in the shallots.
- Serves 4 (side); Calories: 157; Total Fat: 10 grams; Saturated Fat: 6 grams; Protein: 4 grams; Total carbohydrates: 16 grams; Sugar: 6 grams; Fiber: 4 grams; Cholesterol: 25 milligrams; Sodium: 322 milligrams
Nutrition Facts : Calories 157 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 322 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 6 grams
BRUSSELS SPROUTS
This is positively the ultimate recipe yet for brussel sprouts and the taste is unbelievable. Once again my wonderful girlfriend Betty passed this recipe onto me. Bon Appetit!
Provided by Katherine in Alberta
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Parboil the brussel sprouts for 7 minutes and drain.
- Place into a 2-3 quart oven proof dish.
- Saute the onion in butter until clear and then add the flour and stir.
- Add the warm milk, salt, pepper, nutmeg, 3/4 cup cheese and stir.
- Pour filling over brussel sprouts.
- Top with remaining 3/4 cup cheese and bake at 375 for 40 minutes.
- This can be prepared and frozen until needed.
Nutrition Facts : Calories 158.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 29.1, Sodium 244.5, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 7.2
BRUSSELS SPROUTS
Make and share this Brussels Sprouts recipe from Food.com.
Provided by breezermom
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash brussel sprouts thoroughly; removed discolored leaves and cut off stem ends, slashing the bottoms of each sprout with a shallow "X". Set aside.
- Saute garlic in 1 tbsp butter and the olive oil in a medium skillet over medium heat, stirring constantly, until tender. Add the brussel sprouts, stirring gently to coat. Add the chicken broth, salt, and pepper. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until tender. Drain.
- Add the last 1 tbsp butter to the skillet with the brussel sprouts. Add the chopped parsley and lemon juice (if you want). Stir gently, and heat over low heat until the mixture is heated thoroughly.
Nutrition Facts : Calories 144.4, Fat 9.9, SaturatedFat 4.3, Cholesterol 16.2, Sodium 268.3, Carbohydrate 12.1, Fiber 4.4, Sugar 3, Protein 4.8
BALSAMIC CHARRED BRUSSELS SPROUTS
Tasty side dish and easy way to get the kids to eat brussel sprouts. Actually I've served these to people who swear they hate brussel sprouts and now they'll eat them this way and actually really like them. I think it is the carmelization that makes them so tasty
Provided by Jencathen
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.
- Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat.
- Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.
Nutrition Facts : Calories 205.1, Fat 14.7, SaturatedFat 2.1, Sodium 266.3, Carbohydrate 17, Fiber 6.2, Sugar 4.1, Protein 6
SAUTEED BRUSSELS SPROUTS
Make and share this Sauteed Brussels Sprouts recipe from Food.com.
Provided by Lori Mama
Categories Low Protein
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In medium skillet over medium high heat, melt 2 tablespoons butter.
- Saute the onions until softened.
- Season with salt and pepper.
- Add the vinegar and sugar.
- Mix until sugar has dissolved.
- Remove to bowl and set aside.
- Add another 1 tablespoons butter to the pan.
- Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
- Add the water, 1 tablespoons butter and cook, uncovered, until done.
- Toss with the onions and heat through.
Nutrition Facts : Calories 341.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 257.8, Carbohydrate 29.3, Fiber 5.9, Sugar 10.3, Protein 7
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HOW TO BLANCH BRUSSELS SPROUTS FOR COOKING AND FREEZING
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- Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water.
- Slice each trimmed sprout in half lengthwise. If the Brussels sprouts are small, leave them whole before cooking. If the sprouts are large, you can quarter them. Make sure they are in uniform pieces so they cook evenly at the same rate.
- Cut an "X or I" in the bottom of the trimmed sprouts that the center area cooks at the same rate as the outer layers.
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