Brussels Sprouts With Green Peppers Food

BRUSSELS SPROUTS AND RED PEPPER

Steps:

• Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
• Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

LEMON-PEPPER BRUSSELS SPROUTS

Steps:

• In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.

BRUSSELS SPROUTS STIR FRY

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.

STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE

Steps:

• Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
• Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
• Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.

CHILI & GARLIC STIR-FRIED BRUSSELS SPROUTS WITH ASPARAGUS

Steps:

• Trim the bottoms of the Brussels sprouts. If you are working with large Brussels sprouts, cut them into quarters. For smaller ones, cut them in half. Rinse the Brussels sprouts once they are cut.
• Snap off the ends of the asparagus. Rinse them under water.
• In a small bowl, mix the fish sauce, soy sauce, brown sugar, potato starch and water. Set that aside.
• Heat the oil in a wok or large sauté pan over high heat. When the pan is hot, add the garlic and chili peppers and stir them immediately. Let them cook for 15 to 20 seconds so that they season the oil.
• Add the Brussels sprouts and cook them for 2 minutes, stirring frequently. If it looks like the Brussels sprouts are burning at the edges, add a splash of water (about 1 to 2 tablespoons) to the pan.
• Add the asparagus and cook for another 2 minutes, stirring frequently. Again, if the vegetables are burning, add a splash of water.
• Give the fish sauce mixture a quick stir and add the mixture to the wok. The sauce should thicken a little. Stir to distribute the sauce on the vegetables. Cook for another 1 to 2 minutes.
• Turn off the heat and plate the vegetables. Serve with rice or your favorite grains!

BRUSSELS SPROUTS CREOLE

Steps:

• Prepare sprouts if using fresh.
• Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
• In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
• In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
• Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.

QUICK BRUSSELS SPROUTS AND RED PEPPER SAUTé

Steps:

• In a large sauté pan, add the butter and oil and set to a medium-high heat.
• Once hot, add all the vegetables and leave undisturbed for a few seconds, allowing each to get a bit of a sear to them.
• Then stir frequently, allowing to cook for 3 minutes.
• Add the salt and pepper, continue to cook an additional 3 minutes, taste for seasoning, add more if needed.
• Cook 2 more minutes or until the vegetables have reached the desired doneness.
• Serve and enjoy.

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Steps:

• To candy the walnuts:
• Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
• To roast the Brussels sprouts:
• Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
• To finish the dish:
• Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

LINDA'S STRING BEAN AND BRUSSELS SPROUTS SAUTE

Steps:

• Boil brussels sprouts and green beans until tender, about 20 minutes. Drain well and set aside.
• On medium heat, in a frying pan, melt butter.
• Add garlic, and let brown just a little bit.
• Add brussels sprouts and green beans, and toss in butter.
• Salt and pepper, to taste.
• Serve with a little Balsamic vinegar sprinkled over the top.

EASY BRUSSELS SPROUTS AND RED PEPPERS

Steps:

• Cook Brussels sprouts in boiling water in large saucepan 6 to 8 min. or until tender; drain. Place in large bowl.
• Add dressing and roasted red peppers; mix lightly.
• Sprinkle with crushed pepper.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

BRUSSELS SPROUTS WITH GREEN PEPPER CELERY AND ONIONS

Steps:

• Place brussels sprouts in a saucepan with 1 inch of water.
• Bring to boil.
• Reduce heat cover and simmer 7 minutes.
• Meanwhile in a large non stick skillet saute the green pepper celery and onion in butter for 2 minutes.
• Drain brussels sprouts and add to the vegetable mixture.
• Sprinkle with salt and pepper.
• Cook and stir 3 to 5 minutes or until sprouts are tender.

STIR-FRIED BRUSSELS SPROUTS WITH RED PEPPER

Steps:

• Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside. Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes. Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve.