BRUSSELS SPROUTS WITH GARLIC AND LEMON
If you like garlic & lemon, here is a very nice way serve a great favorite of mine, Brussels sprouts.
Provided by Sydney Mike
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
- Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
- Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
- Season with lemon pepper, (salt, if using) & the lemon zest., before serving.
BRUSSELS SPROUTS WITH LEMON AND GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
- Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
- Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.
ROASTED GARLIC BRUSSELS SPROUTS
Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
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.
HASHED BRUSSELS SPROUTS WITH LEMON
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Provided by Julia Moskin
Categories quick, side dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
- Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams
CRISPY BRUSSELS SPROUTS WITH GARLIC AIOLI
My family loves brussels sprouts...always looking for new ways to prepare them. You can also parboil the brussel sprouts for about 4 minutes before slicing them for a more tender result. I make the sauce with low fat mayo and it is to die for delicious!
Provided by Cook4_6
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- For Brussel Sprouts:.
- Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
- For Aioli:.
- Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
- Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
LEMON-GARLIC BRUSSELS SPROUTS
Even lifelong Brussels sprouts haters love these! For a heartier dish, sometimes I add crumbled bacon. -Jan Roberts, San Pedro, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut an "X" in the core of each Brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle with oil and lemon juice; sprinkle with salt, garlic powder and pepper., Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once. Sprinkle with cheese.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 366mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CHILLI-CHARRED BRUSSELS SPROUTS
Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
- Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don't be tempted to move them - this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
- Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
Nutrition Facts : Calories 140 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RIGATONI WITH BRUSSELS SPROUTS, PARMESAN, LEMON, AND LEEK
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Provided by Claire Saffitz
Categories Dinner Pasta Bon Appétit Brussels Sprout Parmesan Lemon Leek Vegetarian Lunch Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
- Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
- Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8-10 minutes; drain, reserving 1 cup pasta cooking liquid.
- Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
- Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
LEMON-BUTTER BRUSSELS SPROUTS
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
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