BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO
Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.
Provided by John Skrable
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BUTTERED BRUSSELS SPROUTS
Categories Vegetable Side Thanksgiving Vegetarian Fall Brussels Sprout Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
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 IN ONION BUTTER
A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.
Provided by SooZee
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, cook onions until soft.
- Add the lemon juice.
- You can do this and then place in fridge until later.
- Just before serving, cook brussels sprouts in chicken broth.
- 5-8 minutes for frozen.
- 10 minutes for fresh.
- Drain liquid and add onion butter.
- Season to taste.
Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9
SAUCY BRUSSELS SPROUTS
Brussels sprouts are extra special dressed up for the holidays in a mild white sauce and dotted with pimientos. Washington field editor Margery Bryan of Royal City shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook the brussels sprouts according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low., Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Nutrition Facts : Calories 219 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 403mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
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.
BRUSSELS SPROUTS WITH CHEESE SAUCE
Brussels sprouts are delicious when cooked in this creamy cheese sauce. If your Brussels sprouts are very small, cook them less, so they don't get too mushy. You want them to be soft, but not too soft.
Provided by gela
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
- Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.
Nutrition Facts : Calories 474.2 calories, Carbohydrate 19.8 g, Cholesterol 116.8 mg, Fat 35.2 g, Fiber 5.9 g, Protein 18.4 g, SaturatedFat 21.9 g, Sodium 601 mg, Sugar 5.6 g
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
BRUSSELS SPROUTS WITH HOLLANDAISE SAUCE
The hollandaise sauce is a bit of work but well worth it. Times are estimates and vary greatly depending upon the size of the sprouts.
Provided by Nyteglori
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
- While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
- Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
- Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
- Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
- When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
- Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
- Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.
Nutrition Facts : Calories 462.6, Fat 46.7, SaturatedFat 28.5, Cholesterol 255.9, Sodium 35.8, Carbohydrate 9.3, Fiber 3, Sugar 2.1, Protein 5.3
CREAM-BRAISED BRUSSELS SPROUTS
Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!
Provided by Pugged
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g
BRUSSELS SPROUTS BAKE
A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.
Provided by SPROUT2000
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
- In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
- Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Nutrition Facts : Calories 133 calories, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g
BUTTERY BRUSSELS SPROUTS
Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
MOM'S BRUSSELS SPROUTS
A slightly sweet sauce with walnuts will even have children asking for more.
Provided by Paula Bellingar Gonzalez
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 7
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
- In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 16.6 g, Cholesterol 17.4 mg, Fat 28.1 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 140.2 mg, Sugar 6.5 g
HERB-PISTACHIO BRUSSELS SPROUTS
Needing a good autumn green veggie to go with the classic spaghetti-and-tomato-sauce for tonight's supper, I searched on this site and found John Skrable's "Brussels Sprouts Americano"...I gave it a good rating, but made so many changes that I decided I'd post my own!! Now, I came late to Brussels sprouts in life...school cafeterias and my own mother boiled the poor little cruciferous things to MUSH, and, ugh. I've discovered they're so very delicious if a little "crunch" remains. So, I don't pre-boil or blanch. Try this---you'll like it (I hope!) Side note: I don't make this in large batches, as it sort of loses its fresh "oomph" when reheated the next day. Hence the smallish quantity.
Provided by La Dilettante
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tough stem end off sprouts, and slice each sprout in half.
- Heat butter in skillet, and saute' onion and garlic until soft. Add sprouts and toss well to coat. Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes).
- Serve with a sprinking of pistachio nuts and Parmesan.
Nutrition Facts : Calories 139.5, Fat 14.1, SaturatedFat 7.6, Cholesterol 30.5, Sodium 2.4, Carbohydrate 3, Fiber 1, Sugar 0.8, Protein 1.5
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