Brussels Sprouts With Herbes De Provence Food

CHICKEN AND BRUSSELS SPROUTS SHEET PAN DINNER

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Bring water or broth to a boil in a medium saucepan over high heat. Add brown and wild rice blend and return to a simmer. Reduce heat to medium low, to maintain a simmer and cover. Simmer until the rice is tender and the water is absorbed, according to the package instructions or 30 to 50 minutes.
• Meanwhile, toss Brussels sprouts, 3 teaspoons oil, ½ teaspoon herbs, ½ teaspoon salt in a medium bowl. Spread out on the prepared baking sheet. Toss chicken thighs, paprika, the remaining 1 teaspoon oil, the remaining ½ teaspoon herbs and the remaining ½ teaspoon salt in the bowl until coated. Arrange among the Brussles sprouts.
• Roast the Brussels sprouts and chicken, rotating the pan, and stirring the sprouts once, until the chicken is cooked through and the sprouts are tender, and browning, 26 to 30 minutes.
• Meanwhile, stir together maple syrup, balsamic vinegar and Dijon mustard.
• Drizzle the maple mixture over the hot Brussels sprouts and chicken, sprinkle with pepper and serve with the rice.

BRUSSELS SPROUTS WITH BACON AND HERBS

Steps:

• Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat.
• Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.

PANCETTA AND HERB BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.

BRUSSELS SPROUTS WITH HERBES DE PROVENCE

Steps:

• Wash and trim brussels sprouts. Place in steamer and sprinkle with herbes de Provence. Steam for 7 to 10 minutes, depending on size of sprouts.
• In serving bowl mix together vinegar and mustard.
• When sprouts are cooked, drain and stir into dressing.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

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

Steps:

• Preheat oven to 425 degrees.
• In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
• Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.