FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
- In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
- Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
KIELBASA WITH BRUSSELS SPROUTS IN MUSTARD CREAM SAUCE
Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!
Provided by Seattle Food Geek
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
- Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
- Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Nutrition Facts : Calories 769.4 calories, Carbohydrate 54.8 g, Cholesterol 95.3 mg, Fat 48.8 g, Fiber 14.4 g, Protein 32.4 g, SaturatedFat 15.7 g, Sodium 1372.4 mg, Sugar 7.1 g
BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE
This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.
Provided by ashlynn08
Categories Vegetable
Time 25m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the first 6 ingredients in a medium sized bowl.
- Cover and let the mixture come to room temperature. Set aside.
- Quarter the sprouts, unless they are very small, in which case leave them whole.
- Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
- Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
- When they are done, transfer them to a bowl and pour sauce over the top.
- Serve right away.
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 WITH DIJON SAUCE
I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.
Provided by Jajaja
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
- Cook on low heat, stirring often.
- Cook the brussels sprouts according to package directions and be sure to drain.
- Combine brussels sprouts, melted butter, and pecans, tossing to coat.
- Serve with the warmed sauce.
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE
Make and share this Chicken With Brussels Sprouts and Mustard Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
- Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
Nutrition Facts : Calories 348.3, Fat 17.9, SaturatedFat 5.7, Cholesterol 124.1, Sodium 711.8, Carbohydrate 6.8, Fiber 2.5, Sugar 1.7, Protein 39.6
BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE
Make and share this Braised Brussels Sprouts in Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
- Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
- Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
KIELBASA WITH BRUSSELS SPROUTS IN MUSTARD CREAM SAUCE
Make and share this Kielbasa With Brussels Sprouts in Mustard Cream Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Form a small pouch from a folded piece of aluminum foil; fill with shallot, garlic, 2 tbsp olive oil and salt. Seal pouch and bake in preheated oven 30 minutes, until tender. Transfer to a bowl and mash with a fork; set aside.
- Place a steamer insert in a pot and add water to just below the insert. Cover and bring water to a boil. Add Brussels sprout to steamer insert. Re-cover and steam 2-6 minutes, until tender-crisp.
- Heat 1 tsp olive oil in a large, deep skillet over medium-high heat until shimmering. Place kielbasa into skillet, cut sides down, and cook, turning once, until brown and crispy on both sides, about 3 minutes per side. Remove kielbasa with a slotted spoon, leaving the fat in the pan; transfer to a paper-towel lined plate.
- Add remaining 1 tbsp oil to pan. Add mashed shallot and garlic and cook about 1 minute until fragrant. Add mustard and cream and stir well. Reduce heat to medium-low, add kidney beans and Brussels sprouts, and cook until heated through. Toss to coat with sauce; season with salt and pepper as needed. Transfer to a serving dish and top with kielbasa.
Nutrition Facts : Calories 629.7, Fat 49.2, SaturatedFat 15.7, Cholesterol 95.1, Sodium 1341.2, Carbohydrate 27.4, Fiber 8.1, Sugar 6.1, Protein 22.5
BRUSSELS SPROUTS WITH CHOCOLATE PORT SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
- Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.
BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE
I LOVE Brussels sprouts this way. This recipe makes a lot (cuz it's my very own "special occassion" recipe), but they'll get eaten!! Not overly-sauced, or fat-laden, either! I don't put salt in this, but you can add it to taste.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
- Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
- In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
- Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
- Serve.
Nutrition Facts : Calories 93.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 97.2, Carbohydrate 14, Fiber 4, Sugar 5.7, Protein 4.4
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- Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
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- Combine the ingredients for the agave-mustard sauce in a small bowl and stir until completely blended.
- Trim some of the tough ends off the Brussels sprouts and cut in half lengthwise through the stem. Discard any discolored leaves; save leaves that fall off for another purpose (such as adding to soups).
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- Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts.
- Prepare sauce by adding grainy mustard to a medium mixing bowl, along with spicy mustard, honey (or maple syrup), coconut aminos, and salt and pepper. Stir to combine. Taste and adjust flavor as needed, adding more salt and pepper to taste, coconut aminos for depth of flavor, honey for sweetness, spicy mustard for kick, or grainy mustard for texture.
- Add halved Brussels sprouts to the bowl and top with a pinch each salt and pepper for added flavor. Then gently toss / stir to coat.
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