BRUSSELS SPROUTS AND CORN
Make and share this Brussels Sprouts and Corn recipe from Food.com.
Provided by gailanng
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
- Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
- After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
- Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
- Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.
Nutrition Facts : Calories 193.1, Fat 11.7, SaturatedFat 1.6, Sodium 25.7, Carbohydrate 21.7, Fiber 4.7, Sugar 4.8, Protein 5.2
ROASTED CORN AND BRUSSELS SPROUTS SUCCOTASH
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.
BRUSSELS SPROUTS WITH CORNBREAD CROUTONS
Make and share this Brussels Sprouts With Cornbread Croutons recipe from Food.com.
Provided by Suelene
Categories Thanksgiving
Time 45m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
- Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
- Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.
Nutrition Facts : Calories 116.4, Fat 8.9, SaturatedFat 4.1, Cholesterol 15.2, Sodium 365.6, Carbohydrate 8.6, Fiber 3, Sugar 2, Protein 3
BRUSSELS SPROUTS WITH SOUR CREAM SAUCE
Make and share this Brussels Sprouts With Sour Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts according to package directions and drain.
- In saucepan, saute onion in margarine about 4 minutes.
- Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
- Gradually add milk, stirring constantly.
- Bring mixture to a boil; then simmer for 2 minutes.
- Reduce heat and add sour cream; just enough to heat through.
- Pour sprouts in serving dish and cover with cream sauce.
BRUSSELS SPROUTS AND CARROTS
Note use the smallest Brussels sprouts you can find preferable fresh from the stalk. Posting this recipe for me to work with and modify mainly. The original was from fooddownunder.com.
Provided by drhousespcatcher
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pam a skillet.
- Cook the onions and garlic in a skillet over medium heat until softened.
- Add the sprouts, carrot, thyme and water to this and cook until water has evaporated.
- Then add the bell pepper, salt, and pepper, and saute an additional minute.
Nutrition Facts : Calories 83.7, Fat 0.8, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 18.2, Fiber 5, Sugar 6.6, Protein 4
BRUSSELS SPROUTS CREOLE
Flavourful & colourful recipe from Flavours Magazine - the holiday issue. A great way to dress up Brussels Sprouts & perfect for Christmas dinner.
Provided by Debi9400
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare sprouts if using fresh.
- Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
- In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
- In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
- Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 128, Fat 8.6, SaturatedFat 2.7, Cholesterol 7.6, Sodium 46.5, Carbohydrate 11.9, Fiber 3.9, Sugar 4, Protein 3.5
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