Brussels Sprouts With Chocolate Port Sauce Food

ASIAN BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
• Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers.
• Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
• Roast them until browned and caramelized, for about 30 minutes. Garnish with sesame seeds and serve.

SAUCY BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS

Steps:

• Saute garlic in olive oil over medium heat until golden, then discard.
• Slice brussels sprouts in half lengthwise.
• Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
• Sprinkle with cheese and serve.

SAUCY BRUSSELS SPROUTS

Steps:

• Cook the brussels sprouts according to package directions.
• Meanwhile, in a 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 pimentos.

DEEP FRIED BRUSSELS SPROUTS

Steps:

• For the brussels sprouts: Heat the oven to 200F. Trim the sprouts and remove the outer leaves. Then halve or quarter them, depending on their size. Fill a large high sided pot with 2-3 inches of vegetable oil. Heat the oil to 400F. Add the brussels sprouts in batches, keeping the oil above 350F, and fry the sprouts until they are golden brown to deep brown and crispy, 2-3 minutes per batch. With a slotted spoon, transfer the fried sprouts to a paper towel lined plate to soak away some of the oil and sprinkle them with kosher salt. Then move them to a rack set over a baking tray. Keep the sprouts in the warm oven until you are ready to serve them.
• For the maple aioli: In a medium bowl, whisk together the egg yolk, salt, and 1 tbsp of the lemon juice. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Then stir in the lemon zest, paprika, maple syrup, garlic, and a dash of cayenne. Taste the aioli and add more lemon juice, cayenne and/or salt as needed.

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.

BRUSSELS SPROUTS WITH CHEESE SAUCE

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.

ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE

Steps:

• Preheat the oven to 425F. Spread the halved Brussels sprouts out on a parchment-lined baking sheet, drizzle with oil and toss with your hands to coat. Roast for 20-30 minutes, stirring once or twice, until deep golden.
• Meanwhile, in a small bowl whisk together the sugar, fish sauce, water, soy sauce, lime juice, garlic and chili flakes.
• When the Brussels sprouts come out of the oven, toss them with the cilantro and then a drizzle of vinaigrette (as much as you like of each) while they're still warm. The leftover vinaigrette will keep in the fridge for a few weeks.
• Makes as much as you like.

BRUSSELS SPROUTS WITH CHOCOLATE PORT SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
• Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
• Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.

CRISPY FRIED BRUSSELS SPROUTS

Steps:

• Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce. In a pan, add vegetable oil and garlic over medium heat. Cook for 1-2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2-3 minutes until slightly thickened. Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!