BALSAMIC BRUSSELS SPROUTS
These balsamic Brussels sprouts couldn't be easier to make-and you need only a few ingredients! -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add Brussels sprouts to skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with vinegar; sprinkle with basil, salt and pepper.
Nutrition Facts : Calories 145 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges
BASIL BRUSSELS SPROUTS
Our Test Kitchen created this simple side dish that takes advantage of the microwave, so you can focus on the main course. Brussels sprouts are tossed with melted butter, basil, salt and pepper for mild flavor that complements most any entree.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL
Categories Milk/Cream Food Processor Garlic Nut Vegetable Side Thanksgiving Vegetarian Basil Pecan Fall Brussels Sprout Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
- Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.
CRISPY CHILI BRUSSELS SPROUTS
Steps:
- Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt.
- Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve.
LEMON-DIJON ROASTED BRUSSELS SPROUTS
A zesty, quick way to prepare brussels sprouts. Use the juice of a ripe lemon - Meyer lemons are preferable if you can get them. You can add some honey to the sauce if you want a sweeter taste.
Provided by Whats Cooking
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
- Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
- Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
- Serve hot or cold.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 216.7, Carbohydrate 11.6, Fiber 4.5, Sugar 2.8, Protein 4.1
BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE
Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil or steam Brussels sprouts until just crisp tender.
- While sprouts are cooking, melt butter in skillet or saucepan.
- Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
- Add chicken broth, balsamic vinegar, mustard, salt and sugar.
- Bring to a boil, lower heat, and let simmer for 1 minute.
- Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
- Serve warm.
BRUSSELS SPROUTS DIJON
Make and share this Brussels Sprouts Dijon recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts and water in a 1 quart casserole dish.
- Cover and microwave on high 7 minutes or until tender-crisp then drain.
- Add remaining ingredients.
- Toss together to coat sprouts.
- Serve.
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SHREDDED BRUSSELS SPROUTS WITH BASIL AND PINE NUTS
From weightwatchers.com
Servings 8Total Time 25 minsCategory Dinner,Lunch,Appetizers
- Working in batches, place Brussels sprouts in a food processor and pulse until shredded. If you don’t have a food processor, thinly slice using a mandolin. Or using a knife, halve each Brussels sprout and then thinly slice it lengthwise.
- Melt butter over medium-high heat in a large nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and sauté until leaves are bright green and inner sections soften slightly, about 5 to 7 minutes. Stir in lemon juice, basil, salt and pepper; garnish with pine nuts and serve. Yields about 1 cup Brussels sprouts and 1 teaspoon pine nuts per serving.
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