BRUSSELS SPROUTS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
- Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Nutrition Facts : Calories 252 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 27 milligrams, Sodium 734 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 15 grams, Sugar 4 grams
OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE
Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it's a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat! Save on time and stress.
Provided by Karen
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add it to the bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- (Line a large sheet pan with foil if you want super easy cleanup)
- Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
- Pour the veggies onto the pan.
- Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
- Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Nutrition Facts : ServingSize 1 cup, Calories 191 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 536 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 10 g
CHEF JOHN'S ROASTED BRUSSELS SPROUTS
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g
PARMESAN BRUSSELS SPROUTS
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
- Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
BRUSSELS SPROUTS
Heather gave me this recipe. She said she never liked "those things!" until her mother had a dinner party and fixed them like this. I like them no matter how they are fixed, but must admit, these are one of my favorite ways of having brussels sprouts.
Provided by Sweetiebarbara
Categories Vegetable
Time 20m
Yield 1 dish of lovely vegetable, 2 serving(s)
Number Of Ingredients 4
Steps:
- Saute garlic in olive oil over medium heat until golden, then discard.
- Slice brussels sprouts in half lengthwise.
- Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 102.7, Fat 7.3, SaturatedFat 1.1, Sodium 24.2, Carbohydrate 8.6, Fiber 3, Sugar 2, Protein 3
HOW TO COOK BRUSSELS SPROUTS
Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
- Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
- Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.
Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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BRUSSEL SPROUTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
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THE BEST SMASHED BRUSSEL SPROUTS · I AM A FOOD BLOG
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- MEATS TO PAIR WITH BRUSSELS SPROUTS: MEMORABLE MAIN DISHES. When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.
- VEGGIES TO PAIR WITH BRUSSELS SPROUTS: SALADS AND SIDES. If you’re in a hurry, you don’t need to think about which vegetables go well with Brussels sprouts.
- BRUSSELS SPROUT AND WINE PAIRINGS: MATCHES WORTH TOASTING. Our third category is a little different because we offer recommendations instead of recipe ideas.
- BRUSSELS SPROUT AND CHEESE PAIRINGS: CLASSIC COMBINATIONS. Cheese and Brussels sprouts play as the perfect pair on simple plates and sophisticated dishes.
27 UNIQUE BRUSSELS SPROUTS RECIPES - PUREWOW
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Author Hannah LoewentheilPublished 2020-04-14Estimated Reading Time 4 mins
- Brown Butter Spaghetti with Manchego, Brussels Sprouts and Prosciutto. Now that’s how you upgrade pasta night.
- Sage Polenta with Roasted Brussels Sprouts and Mushrooms. All you need is 30 minutes.
- Carbonara Pasta With Charred Brussels Sprouts. We've never been so excited for pasta night.
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- Steak, Goat Cheese and Roasted Brussels Sprouts Flatbread. Why didn’t we think of this sooner?
3 SIMPLE WAYS TO SHAVE BRUSSELS SPROUTS - WIKIHOW
From wikihow.com
91% (7)Views 25KEstimated Reading Time 7 minsPublished 2019-03-01
- Using a Food Processor Rinse the Brussels sprouts with clean, cold water. Fill a large bowl with cold water and throw the Brussels sprouts in.
- Slicing with a Knife Clean the Brussels sprouts with cold water. Fill a large bowl with cold water and toss in the Brussels sprouts.
- Using a Mandoline Rinse the Brussels sprouts with clean, cold water. Fill a large bowl with cold water and toss the Brussels sprouts in.
14 BEST BRUSSELS SPROUTS RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Bacon Roasted Brussels Sprouts. One of the simplest and most celebrated ways of cooking the cruciferous veggie is roasting until lightly caramelized and tossing with bacon.
- Easy Brussels Sprouts Gratin. Fontina cheese and buttery breadcrumbs make this cheesy Brussels sprouts gratin an essential comfort food. Add bacon, ham, or pancetta to turn it into a main dish or serve it as a side with or without meat.
- Chickpea and Brussels Sprouts Salad With Tahini Dressing. This healthy, protein-rich chickpea and Brussels sprouts salad with tahini dressing is great as a light lunch or as a side dish.
- Cream of Brussels Sprouts Soup. This slurpable cream of Brussels Sprouts soup tastes nutty and creamy even without dairy. Roasting the sprouts with aromatics gives the soup a deep, rich umami flavor.
- Air Fryer Brussels Sprouts. An air fryer is a quick and delicious way to cook the green veggie. These air-fried Brussels sprouts are seasoned with white pepper, garlic chili paste, and honey.
- One-Dish Chicken Thighs, Pears, and Brussels Sprouts. Seared chicken thighs go right in the pan with sprouts, pears, and bacon for a simple meal you can have on the table in under half an hour.
- Quick Shredded Brussels Sprouts With Bacon. Rather than fire up your oven and wait for Brussels sprouts to slowly roast, cut them into thin slices and sauté them on the stovetop.
- Brussels Sprouts and Sweet Potato Hash. This Brussels sprouts and sweet potato hash substitutes the traditional meat and spuds for spiced veggies. The eggs cook right on top for a simple one-dish breakfast or brunch.
- Balsamic Vinegar Roasted Brussels Sprouts. Balsamic vinegar plays up the sweetness of roasted, slightly caramelized Brussels sprouts in this guaranteed crowd-pleaser.
- Shaved Brussels Sprouts Salad With Dill. If you've never shaved your sprouts, you are in for a wonderful treat. Slicing them nice and thin lets their leafy texture shine in this simple shaved Brussels sprouts salad.
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- Roasted Brussels Sprouts and Squash Salad With Horseradish Dressing. Roasted Brussels Sprouts and Squash Salad With Horseradish Dressing by Viktoria Radichkova – this warm salad combines all the favorite flavors of fall – the sweetness of roasted veggies and dry fruit, with crunchy nuts, and a pungent horseradish dressing that ties them all in.
- Maple Glazed Brussels Sprouts With Quinoa Risotto. Sweet and savory roasted Brussels sprouts served over creamy quinoa risotto makes a quick and easy lunch or dinner, served with a salad!
- BBQ Brussels Sprouts. This recipe for BBQ Brussels Sprouts by Gabrielle St. Claire will make even the pickiest eaters believe in the awesome flavors and texture of Brussels sprouts.
- Brussels Sprouts Salad With Red Cabbage and Sweet Chili Sauce. A delicious salad tossed with various veggies and a yummy sweet chili sauce! Try this Brussels Sprouts Salad With Red Cabbage and Sweet Chili Sauce by Daniela Modesto!
- Roasted Brussels Sprouts Salad. This salad is both fresh and zesty but also hearty and rich with the roasted veggies. Add some vegan cheese and you have yourself a really special meal.
- Roasted Brussels Sprouts With Red Pepper and Garlic. Brussel sprouts are brought to life with this delicious recipe! 10 minutes of prep and 20 minutes in the oven is all you need for crisp-tender roasted Brussels Sprouts simply dressed with olive oil, crushed red pepper, and garlic.
- Brussels Sprouts Salad with Macadamias and Apple. This Brussels Sprouts Salad by Julia Winnicki is light, bright, and full of flavor! There’s even an extra crunch from the apples and macadamias!
- Brussels Sprouts with Turmeric. This is a nice simple recipe, that is a great healthy way to flavor up Brussels sprouts. Pair this with any of your favorite vegan meals, or enjoy as a nice snack.
10 WAYS BRUSSELS SPROUTS BENEFIT YOUR HEALTH
From healthline.com
- High in Nutrients. Share on Pinterest. Brussels sprouts are low in calories but high in fiber, vitamins and minerals. Here are some of the major nutrients in a half cup (78 grams) of cooked Brussels sprouts (1)
- Rich in Antioxidants. Brussels sprouts have many health benefits, but their impressive antioxidant content stands out. Antioxidants are compounds that reduce oxidative stress in your cells and help lower your risk of chronic disease.
- May Help Protect Against Cancer. Some studies suggest that the high levels of antioxidants in Brussels sprouts could help protect against certain types of cancer.
- High in Fiber. Just a half cup (78 grams) of cooked Brussels sprouts contains 2 grams of fiber, fulfilling up to 8% of your daily fiber needs (1). Fiber is an important part of health, and including a good amount of it in your diet affords many health benefits.
- Rich in Vitamin K. Brussels sprouts are a good source of vitamin K. In fact, just a half cup (78 grams) of cooked Brussels sprouts provides 137% of your daily vitamin K requirement (1).
- May Help Maintain Healthy Blood Sugar Levels. In addition to their impressive nutrient profile and long list of health benefits, Brussels sprouts may also help keep blood sugar levels steady.
- Contain ALA Omega-3 Fatty Acids. For those who don’t eat fish or seafood, eating enough omega-3 fatty acids can be a challenge. Plant foods only contain alpha-linolenic acid (ALA), a type of omega-3 fatty acid that’s used less effectively in your body than the omega-3 fats from fish and seafood.
- May Reduce Inflammation. Inflammation is a normal immune response, but chronic inflammation can contribute to diseases like cancer, diabetes and heart disease (29).
- High in Vitamin C. Brussels sprouts provide 81% of your daily vitamin C needs in each half-cup (78-gram) cooked serving (1). Vitamin C is important for the growth and repair of tissues in the body.
- Easy to Add to Your Diet. Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrées. People often enjoy them roasted, boiled, sautéed or baked.
TOP 10 BRUSSEL SPROUTS NUTRITION FACTS AND HEALTH BENEFITS
From nutrition-and-you.com
- Brussel sprouts are one of the low-glycemic nutritious vegetables that should be considered in weight reduction programs. 100 grams of sprouts provide just 45 calories.
- In fact, brussels sprouts are a storehouse of several flavonoid anti-oxidants such as thiocyanates, indoles, lutein, zeaxanthin, sulforaphane, and isothiocyanates.
- Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol, is found to be an effective immune modulator, antibacterial and anti-viral agent through its action of potentiating "Interferon-gamma" receptors.
- Additionally, Brussel sprouts contain a glucoside, sinigrin. Early laboratory studies suggest that sinigrin fights against colon cancers by destroying pre-cancerous cells.
- Brussel sprouts are excellent sources of vitamin-C; 100 g sprouts provide about 85 mg or 142% of the RDA. Together with other antioxidant vitamins such as vitamin-A and-E, it helps protect the human body from viral illness by trapping harmful free radicals.
- Zea-xanthin, an important dietary carotenoid found in sprouts, is selectively absorbed in the 'macula-lutea' of the retina in the eyes where it thought to provide antioxidant and protective UV light-filtering functions.
- Brussel sprouts are a wonderful source of another powerful antioxidant vitamin, vitamin-A, providing about 754 IU per 100 g (25% of RDA). Vitamin-A is required for maintaining healthy mucosa and skin and is essential for eye health.
- It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 177 µg or about 147% of RDA. Vitamin K has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity.
- Further, the sprouts are notably useful in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid that are essential for substrate metabolism in the human body.
- They are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. 100 g fresh sprouts provide 25 mg (1.5% of RDA) sodium and 389 mg (8% of RDA) potassium.
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