BRUSSELS SPROUTS WITH SHALLOTS AND SALT PORK
Provided by Victoria Granof
Categories Pork Side Sauté Thanksgiving High Fiber Fall Winter Low Cholesterol Brussels Sprout Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
- Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
- Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
- Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
- Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
- Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.
BRUSSELS SPROUTS HASH WITH SHALLOTS
This is a great side dish for the holidays. It is the only way my family will eat Brussels Sprouts. Delicious! From Epicurious originally.
Provided by pittgal
Categories Low Protein
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in medium skillet over medium heat.
- Add shallots; sprinkle with coarse kosher salt and pepper.
- Sauté until soft and golden, about 10 minutes.
- Add vinegar and sugar.
- Stir until brown and glazed, about 3 minutes.
- Halve brussels sprouts lengthwise.
- Cut lengthwise into thin (1/8-inch) slices.
- Heat oil in large skillet over medium-high heat.
- Add sprouts; sprinkle with salt and pepper.
- Sauté until brown at edges, 6 minutes.
- Add 1 cup water and 3 tablespoons butter.
- Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
- Add shallots; season with salt and pepper.
Nutrition Facts : Calories 181.1, Fat 14.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 98.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 3
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEED
Living in the Fraser Valley, we are very fortunate to have good friends who are growers. We will receive 12 (or more) stalks of brussel sprouts come every November....so I am always looking for new ways to serve them up. These friends, suprisingly, do not like sprouts....but they have raved to other friends that they loved the way these were made up
Provided by Abby Girl
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
- Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill).
- Melt butter in large skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard and mustard seeds; toss to blend. Season with salt and pepper.
- Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!
ROASTED BRUSSELS SPROUTS W/ BACON & SHALLOTS
Make and share this Roasted Brussels Sprouts W/ Bacon & Shallots recipe from Food.com.
Provided by Absinthe27
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cut ends off of brussels sprouts and remove any damaged outer leaves. Cut sprouts in half and mix in a large bowl with 3 TB olive oil, salt, and pepper. Set aside.
- Caramelize onions, shallots, and garlic on the stovetop with 1/2 TB olive oil. Add Bacon and cook for one more minute (I use the precooked Real Bacon Pieces you can buy at the supermarket).
- Add Caramelized onion mixture to bowl of sprouts and stir well to mix.
- Evenly distribute mixture on a sheet pan and roast for 35-40 minutes. Sprouts should be browned on the outside, but easily pierced with a fork.
Nutrition Facts : Calories 127.2, Fat 8.6, SaturatedFat 1.6, Cholesterol 5.6, Sodium 433.8, Carbohydrate 9.6, Fiber 3.2, Sugar 2.4, Protein 5
ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS
Brussels Sprouts dont get any better than this! A fantasically delicious side dish for any occasion!
Provided by Brenda Lanzilli
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 425 degrees.
- 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
- 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
- 4.Add shallots and sauté for about 5 minutes.
- 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
- 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
- 7.Remove from oven and add butter and bacon, toss to combine.
- 8.Salt and pepper to taste.
CREAMY BRUSSELS SPROUTS WITH SHALLOTS
Make and share this Creamy Brussels Sprouts With Shallots recipe from Food.com.
Provided by JAG0913
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring large pot of salted water to a boil for the brussels sprouts.
- Saute prosciutto in a skillet coated with nonstick spray until crispy.
- Transfer to a paper towel lined plate.
- Boil sprouts until crisp-tender, about 3 minutes; drain.
- Melt butter over medium-high heat in the skillet used to saute prosciutto.
- Add shallots, cook 2 minutes, then stir in sprouts.
- Stir in cream, simmer 2-3 minutes, then season with salt and pepper.
- Toss with prosciutto before serving.
Nutrition Facts : Calories 201.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 56, Sodium 37.1, Carbohydrate 10.6, Fiber 3, Sugar 2, Protein 3.8
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