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.
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
- Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
- Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
- Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
- Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
- Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
- Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
- Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
- Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
- Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
- Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
BRUSSELS SPROUTS WITH BUTTERNUT SAUCE
Creamy rich and really good for you! If you want you can add some cream to thin or make richer! Left overs make a great soup, Just add some more broth and or cream blend and enjoy. Alternate method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook brussel sprouts in chicken broth 10 to 15 minutes.
- Strain and save broth.
- Cook butternut squash in micro on high cut side down sprinkled with a little water till softened about 10 minute.
- Saute onions in oil and butter with brown sugar till brown.
- In blender puree softened butternut sqaush,apple and spices add a little of the cooked chicken broth to blend into a nice sauce.
- Add brussel sprouts to onions.
- If large you can cut in 1/2 before adding to onions.
- Pour butternut sauce over sprouts and serve warm.
Nutrition Facts : Calories 176, Fat 5.1, SaturatedFat 1.8, Cholesterol 5.1, Sodium 44.9, Carbohydrate 33.5, Fiber 7, Sugar 11.3, Protein 4.3
BUTTERNUT SQUASH SOUP WITH BRUSSELS SPROUTS
This recipe originally came from my Aunt Sue who made a Butternut and Asparagus soup and sent the recipe to her two sisters. My Aunt Chris made changes and created a Butternut and Brussels Sprouts recipe. My Mother took that recipe, made adjustments, and formed the soup recipe that you see here. Now we have 3 sisters all with different squash soup recipes!
Provided by Christy Reilly
Categories Clear Soup
Time 2h45m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and onion in butter over low heat, covered, until translucent.
- Add squash, sugar, salt, pepper, green onion bottoms, and chicken broth.
- Cook for 2 hours.
- Add Brussels Sprouts, cook 20 minutes.
- Add onion tops, cook 10 minutes.
- Serve or store for the next day.
Nutrition Facts : Calories 182.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1327.6, Carbohydrate 31, Fiber 5.9, Sugar 7.9, Protein 7
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