Brussels Sprouts With Garlic Herb Butter 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.

BRUSSELS SPROUTS WITH GARLIC & HERB BUTTER

Steps:

• Place sprouts in a steamer. Cook until tender. about 10 minutes.
• While they are steaming, place other ingredients in a pan.
• Heat over medium until butter melts. Let simmer for 5 minutes. Stir frequently.
• When sprouts are done place them in serving bowl.
• Pour sauce over the sprouts. Toss gently to coat. Serve immediately.

GARLIC AND HERB ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
• Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.

BRUSSELS SPROUTS WITH GARLIC

Steps:

• Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each., In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat., Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.

BRUSSELS SPROUTS IN GARLIC BUTTER RECIPE - (4.2/5)

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.

HERBED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.