Braised Brussels Sprouts Rachael Ray Food

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

BRAISED BRUSSELS SPROUTS

Steps:

• Heat a large saut pan over medium-high heat with the EVOO and butter
• Add the onions and cook until caramelized, 5-6 minutes
• Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine
• Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes
• In the last three minutes of cooking, stir in the radicchio

GET AHEAD ON T-DAY: RACH'S MAKE-AHEAD BRUSSELS SPROUTS SALAD

Steps:

• For the dressing, place ingredients in a Mason jar or plastic tub, shake to combine and adjust salt and pepper
• Refrigerate up to 1 week
• Clean and dry Brussels leaves and store in plastic food storage bag
• Toast and cool nuts and place in small food storage bag
• Place cranberries in deli tub or bowl and add ¼ cup hot water and orange liqueur, cover and store up to 1 week; drain to serve
• To serve, combine the leaves with nuts, fruit and seeds, then dress and toss

SWEET AND SPICY BRUSSELS SPROUTS

Steps:

• In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

ROASTED PORK WITH CRANBERRY-POMEGRANATE SAUCE, BRAISED BRUSSELS AND BOURSIN MASHED POTATOES AND PARSNIPS

Steps:

• Preheat oven to 400F
• Make 12 small slits all over roast and stuff them with garlic
• Slather the roast with EVOO
• Combine rosemary, thyme, fennel and red pepper flakes in a small bowl and rub all over top of roast
• Roast 50-55 minutes until a thermometer inserted into the meat reads 145F
• While roast cooks, in a saucepot over medium-high heat, combine cranberries with pomegranate juice, red wine and sugar, and boil until berries pop and sauce thickens
• Turn off heat
• While cranberry sauce cooks, boil potatoes and parsnips until tender
• Drain and return to hot pot
• Mash with salt, pepper, Boursin, milk and 2 tablespoons butter
• Cover to keep warm
• Add more milk if potatoes get too tight
• Heat a large skillet with lid over medium to medium-high heat with remaining 3 tablespoons butter
• Add Brussels sprouts and season with salt, pepper and nutmeg
• Let brown 5 minutes then add stock, cover pan and braise until tender 8-10 minutes
• Combine cooked sprouts with toasted nuts and transfer to serving bowl
• Remove roast to a platter or carving board and cover with foil to rest
• Add wine to hot pan to scrape up drippings
• When you carve the roast pork arrange on platter and spoon pan juice over top
• Serve pork family-style with sprouts and potatoes with parsnips alongside

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

BRAISED BRUSSELS SPROUTS (RACHAEL RAY)

Steps:

• Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
• Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
• Serves 4 for a main dish or 6-8 as a side dish.

CIDER BRAISED BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
• Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
• Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
• Add salt and pepper to taste and serve immediately.

BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE

Steps:

• Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
• Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
• Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
• Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL

Steps:

• Trim sprouts; halved if desired.
• In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
• Drain, refresh under cold running water and drain again.
• In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
• Bake, covered, in 350°F oven for 10 minutes.
• Uncover and bake for 5 minutes longer.

CREAMY BRAISED BRUSSELS SPROUTS

Steps:

• Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
• Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
• Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
• Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
• Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
• Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
• Serve immediately.