BRUSSELS SPROUTS AND APRICOT SAUTE
This will even have kids eating sprouts because of the sweetness of the dried apricots. Season with salt and pepper at the table, if necessary.
Provided by Shahana
Categories Side Dish Vegetables Brussels Sprouts
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
- Stir lime juice into sprouts mixture just before removing from heat.
Nutrition Facts : Calories 73 calories, Carbohydrate 13.1 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 29.9 mg, Sugar 7.9 g
APRICOT GLAZED ROASTED BRUSSELS SPROUTS
Easy, Quick, Spicy and Tangy. Just a few ingredients and what a nice unique side dish. I know ... not everyone loves those little cabbages. Personally, I love them. This gives this a little sweet glaze with a bit of a tang, but the process is so easy just roasting them. NO pans to clean up which always scores points with me.
Provided by SarasotaCook
Categories Vegetable
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprouts -- Heat your oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts, I peel the first outside layers of leaves off if brown or wilted, then cut in half lengthwise, keeping the stem in tact. This will keep the sprouts from falling apart. You can trim the stem a little if it is brown, but usually buying them today either at markets or in a grocery store they are very well cleaned.
- In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven.
- Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them. I don't like them too soft. But please cook them to the texture you like.
- Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for about 5-10 minutes.
- Finish -- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze.
- Enjoy! This is great served with some roasted chicken or a pork roast, mashed potatoes, etc. It reminds me of Fall food and comforting meals. Growing up Fall and weekend dinners always seem to have braised meats, slow cooked vegetables from our summer garden, and sprouts were always a part of it and always a favorite.
Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 1.1, Sodium 270.8, Carbohydrate 38.5, Fiber 4.6, Sugar 20.6, Protein 4.7
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.
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.
Provided by Melissa Clark
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
- Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
- Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams
BRUSSELS SPROUTS WITH BACON JAM
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Provided by Union Square Events
Categories Appetizer Party Brussels Sprout Bacon Kid-Friendly Apricot Rosemary Christmas New Year's Eve Oscars Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 32 pieces
Number Of Ingredients 20
Steps:
- Make the bacon jam:
- Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
- For the Brussels sprouts:
- Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
- Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
- Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
- Do ahead
- Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.
BRUSSELS SPROUTS SAUTE
Salty, savory and sprinkled with Parmesan, even people who don't like brussels sprouts love this dish. The onions and garlic add tremendous flavor.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.
Nutrition Facts : Calories 169 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 474mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
SAUTEED BRUSSELS SPROUTS
I found the basic recipe in a magazine and it was so different. Even kids like the slight sweetness (if you don't tell them it's Brussels Sprouts). You can also use apricot halves instead of mango.
Provided by Shahana
Categories Vegetable
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Trim outer leaves and hard stems from sprouts; cut in half lengthwise.
- Thinly slice sprouts crosswise.
- Coarsely chop mango slices.
- Melt margarine in pan over med-high heat.
- Add sprouts and mango.
- Drizzle with water, then syrup.
- Sprinkle with salt and pepper.
- Stir often until sprouts are just wilted or done as you like.
- Stir in lime juice.
- Remove from heat.
- Adjust seasoning if required.
Nutrition Facts : Calories 58.6, Fat 2.2, SaturatedFat 0.4, Sodium 181.6, Carbohydrate 9.5, Fiber 1.7, Sugar 5.2, Protein 1.7
SAUTEED BRUSSELS SPROUTS
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.
Nutrition Facts : Calories 113 g, Fat 7 g, Fiber 4 g, Protein 4 g
SHREDDED BRUSSELS SPROUTS WITH DRIED APRICOTS AND BACON
Great side dish for the Thanksgiving holiday.
Provided by Taddo1965
Categories Brussels Sprouts Side Dishes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium heat. Add Brussels sprouts to the hot oil, cover, and cook for 5 minutes. Add apricots and saute until sprouts are cooked but still firm and bright green, about 5 more minutes. Stir in bacon just before serving.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.6 g, Cholesterol 18.6 mg, Fat 14.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 407.1 mg, Sugar 7.9 g
CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE
Provided by Laura B. Russell
Categories Side Sauté Brussels Sprout Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
- Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
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