Brussels Sprouts With Butter Sauce Americano Food

BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS

Steps:

• Using a sharp knife, halve the brussels sprouts.
• Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
• Heat a large skillet or pan over medium high heat.
• Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
• Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
• Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
• Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
• Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER

Steps:

• In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
• Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
• Melt butter in a large skillet over medium-high heat.
• Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
• Squeeze the juice from the lemon halves into the pan and add the zest.
• Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.

BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. Have ready 1/2 cup water.
• Put the pan over medium high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
• Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.

BUTTERED BRUSSELS SPROUTS

Steps:

• Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

BRUSSELS SPROUTS WITH BLACK BEAN GARLIC SAUCE

Steps:

• Wash and trim the sprouts and quarter lengthwise.
• Put the oil in a large skillet over medium high heat. Add the sprouts and cook for 3-5 minutes, until they start to brown. If they absorb all the oil, add a bit more.
• Add the black bean garlic sauce and stir until the brussels sprouts are coated. Add a pinch of black pepper and cook for another 30 seconds or so. Serve immediately.

ROASTED BUFFALO BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
• Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
• Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.