Brussels Sprouts Ala Rachael Rays Way Food

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.

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.

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.

SPAGHETTI WITH BRUSSEL SPROUTS AND SAGE BUTTER (RACHAEL RAY)

Steps:

• Preheat oven to 325°F.
• Toast bread in hot oven to golden brown.
• Pulse the bread in food processor to make fresh, large breadcrumbs.
• Using the tip of a very sharp paring knife.
• remove the core of the Brussels sprouts and separate leaves.
• You should yield 3 cups loosely packed leaves.
• Bring a large pot of water to a boil.
• Salt water.
• Peel the potato and cut into thirds horizontally,.
• then slice the thirds of potato across lengthwise,.
• into about 1/4-inch slices.
• Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
• Remove potatoes and cabbage from water with a spider.
• or strainer and transfer to a serving bowl.
• Cook pasta in boiling water to al dente in the same water.
• Reserve a little starchy cooking water just before draining.
• Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
• Add pasta to potatoes and cabbage in the serving bowl.
• Pour butter and sage over top and season with salt, pepper and nutmeg.
• Add some cheese - a couple of handfuls.
• toss pasta to combine and taste to adjust seasonings.
• Use a splash of starchy cooking water if pasta gets too tight.
• while tossing.
• Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
• Serve hot.

SHERRY-SHALLOT WARM BRUSSELS SPROUTS SLAW - FROM RACHAEL RAY

Steps:

• In wok, over medium-high heat,add two tablespoons of Extra Virgin Olive Oil.
• Add shallots and sprouts and cook until the veggies are tender.
• Season with salt and pepper and deglaze the pan with the sherry and sugar, cooking until most of the sherry has evaporated.
• Remove the pan from the heat and stir in the zest of the lemon. Serve Warm.

RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS

Steps:

• Brown bacon.
• When crisp, remove bacon from pan and drain fat.
• Add the olive oil and shallots and saute 1-2 minutes.
• When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
• Add broth and bring to a boil.
• Cover pan and turn heat down to medium low.
• Cook for 10 minutes or until tender.
• Top with bacon and serve.

BRUSSELS SPROUTS ALA RACHAEL RAY'S WAY

Steps:

• Preheat oven to 400*.
• Cut b'sprouts in half (length-wise) and place on a rimmed cookie sheet.
• Drizzle with olive oil and sprinkle with salt; toss to coat.
• Roast for 30-45 minutes in hot oven; stir once or twice while roasting.
• Meanwhile, fry bacon until almost crispy; drain on paper towels; set aside.
• Quarter and core the apple, then slice each quarter into four to five slices, then dice into smaller pieces; set aside.
• At serving time, crumble bacon over b'sprouts, then toss in the apples.