BRUSSELS SPROUTS IN LEMON CREAM
Make and share this Brussels Sprouts in Lemon Cream recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 6-8
Number Of Ingredients 5
Steps:
- Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
- Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
- You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.
BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP
Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
LEMON BUTTER BRUSSELS SPROUTS
Make and share this Lemon Butter Brussels Sprouts recipe from Food.com.
Provided by Bonnie G 2
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut Brussels sprouts in half.
- In large skillet, heat oil over medium heat.
- Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
- Add wine, stirring to loosen browned bits from pan.
- Stir in Broth, lemon juice, thyme, salt and pepper.
- Bring to a boil.
- Reduce heat, simmer, covered 8-10 minutes or until sprouts are tender.
- Stir in butter and lemon peel until butter is melted.
- If desired sprinkle with parsley.
Nutrition Facts : Calories 202.2, Fat 16.6, SaturatedFat 5.2, Cholesterol 15.3, Sodium 314.5, Carbohydrate 9.6, Fiber 3.1, Sugar 2.4, Protein 3.7
LEMON-GLAZED BRUSSELS SPROUTS
Brussels sprouts get a creamy coating of MIRACLE WHIP, Dijon mustard and sour cream in this luscious lemon-glazed side dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 5
Steps:
- Cook Brussels sprouts in boiling water 8 to 10 min. or until crisp-tender. Meanwhile, mix remaining ingredients in large bowl.
- Drain Brussels sprouts. Add to sour cream mixture; toss to evenly coat.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g
HASHED BRUSSELS SPROUTS WITH LEMON ZEST
Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.
Provided by Kumquat the Cats fr
Categories Greens
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place lemon juice in large bowl.
- Cut bottoms off sprouts and discard.
- Halve sprouts lengthwise and thinly slice crosswise.
- The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
- As you work, transfer slices into bowl with lemon juice.
- When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
- Heat oil and butter over high heat in skillet large enough to hold all sprouts.
- When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
- Add wine and sprinkle with salt and pepper.
- Cook, stirring, 1 minute more.
- Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
- Transfer to serving bowl; sprinkle with remaining zest and serve.
Nutrition Facts : Calories 72.3, Fat 3.6, SaturatedFat 1, Cholesterol 3, Sodium 27.9, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3
BRUSSELS SPROUTS WITH MISO-LEMON SAUCE
Make and share this Brussels Sprouts With Miso-Lemon Sauce recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the Brussels sprouts by trimming the ends and removing any yellowing outer leaves. If sprouts are on the larger side, halve lengthwise. Set aside.
- In a medium bowl, stir together butter and rosemary until thoroughly combined. Season to taste with pepper. Melt half of the compound butter in a large skillet over medium-high heat. Add the Brussels sprouts to the pan and toss to coat. Reduce heat to medium and cook, about 8 minutes, until crisp-tender and beginning to brown in places.
- Meanwhile, whisk together miso and 1 T. lemon juice in a small bowl. Heat briefly in microwave, about 15 seconds, and whisk until thoroughly combined and mixture reaches a sauce-like consistency, thinning with additional lemon juice or water if necessary. After Brussels sprouts are cooked, add remainder of compound butter to pan and allow to melt into the Brussels sprouts, about 1 minute more. Add miso-lemon sauce to pan and toss to coat.
- Transfer to a serving dish, garnish with lemon zest, and serve.
Nutrition Facts : Calories 191.8, Fat 16.2, SaturatedFat 9.9, Cholesterol 40.7, Sodium 34.1, Carbohydrate 11.1, Fiber 4.1, Sugar 2.7, Protein 4.1
ROASTED BRUSSELS SPROUTS WITH LEMON
From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.
Provided by chrish574
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
- Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
More about "brussels sprouts in lemon cream food"
CREAMY BRUSSELS SPROUTS WITH LEMON RECIPE - WHAT'S …
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 4-6Total Time 40 mins
- Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each in half.
- In a heavy Dutch oven, melt the butter. Add the prepared Brussels Sprouts and salt; saute until they just begin to brown, approximately 5 minutes.
- Stir in the half and half cream, cover with a lid, and reduce heat to a low simmer. Cook until the sprouts are soft but still hold together, approximately 30 minutes.
- Remove the lid, stir in the lemon juice and cook, uncovered, for an additional 2 to 3 minutes to further reduce the cream to a glaze. Sprinkle the black pepper and cayenne pepper over the top.
CREAMY PARMESAN BRUSSELS SPROUTS - SIMPLY DELICIOUS
From simply-delicious-food.com
BRUSSELS SPROUTS WITH LEMON AND THYME RECIPE - NUNO …
From foodandwine.com
LEMON BUTTER BRUSSELS SPROUTS | CANADIAN LIVING
From canadianliving.com
BRUSSELS SPROUTS MADE MORE DELICIOUS WITH LEMONY …
From sharedkitchen.co.nz
BABY BRUSSELS SPROUTS WITH LEMON CREAM PASTA
From theviewfromgreatisland.com
LEMON CREAM BRUSSELS SPROUTS WITH BACON AND SAGE
From redbookmag.com
BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP …
From foodnetwork.ca
2.7/5 (58)Total Time 55 minsServings 6
MAKE A BETTER BRUSSELS SPROUTS SALAD WITH TIPS FROM A SOLVANG CHEF
From eastbaytimes.com
CACIO E PEPE BRUSSELS SPROUTS STALK RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BRUSSELS SPROUTS IN A BACON LEMON CREAM SAUCE - TWO LUCKY SPOONS
From twoluckyspoons.com
SKILLET CREAMY LEMON GARLIC BRUSSELS SPROUTS - WHOLESOMELICIOUS
From wholesomelicious.com
LEMON BRUSSELS SPROUTS | CANADIAN LIVING
From canadianliving.com
ROASTED BRUSSELS SPROUTS STALK WITH 3 DIPS RECIPE
From simplyrecipes.com
PARMESAN BRUSSELS SPROUTS WITH SOUR CREAM HERB DIP - YAY! FOR …
From yayforfood.com
BACON WRAPPED BRUSSELS SPROUTS - SMOKED BBQ SOURCE
From smokedbbqsource.com
'I'VE ALWAYS JUST KIND OF LIKED TO COOK' | FOOD | WHIG.COM
From whig.com
ROASTED BRUSSEL SPROUTS WITH LEMON AND GARLIC RECIPE - BAKE. EAT.
From bake-eat-repeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love