BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY
Provided by Kim Severson
Categories dinner, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
- Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
- Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
- Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
- Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
- Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
BRUSSELS SPROUTS WITH MUSTARD-APPLE PUREE
Steps:
- 1. Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.) 2. Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes. 3. Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat. 4. Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm. 5. Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on. 6. Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
BRUSSELS SPROUTS PURéE
Provided by Julia Reed
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
- When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
- Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 229 milligrams, Sugar 3 grams, TransFat 0 grams
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH APPLE
To dress up plain brussels sprouts, Travis Flack of Seminole, Florida adds apple, bacon and a little fresh thyme to steamed sprouts then simmers for a tasty accompaniment to almost any meal.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place brussels sprouts in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp; drain. Remove bacon to paper towels. Add the apple, thyme and brussels sprouts to skillet. Cook, uncovered, over medium heat for 5-10 minutes or until heated through. Stir in bacon.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA
This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.
Provided by Annacia
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
- Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
- In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.
BRUSSELS SPROUTS WITH APPLES AND THYME
Brussels sprouts with a twist... Finely sliced sprouts sauteed with bacon, apple, and thyme. This holiday recipe is elegant and easy and sure to impress. Delicious!
Provided by Relish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
- Place the grated apples into a clean kitchen towel and squeeze dry.
- Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 15.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 5.1 g, Protein 10.9 g, SaturatedFat 2.6 g, Sodium 459 mg, Sugar 6.6 g
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD
Make and share this Brussels Sprouts with Shallots and Mustard recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, vinegar & mustard together.
- Toss with vegetables & season to taste.
- Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
- Melt butter in a large skillet & stir in veggies.
- Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
- Sprinkle with dill.
Nutrition Facts : Calories 157.9, Fat 11.7, SaturatedFat 3.8, Cholesterol 11.4, Sodium 86.7, Carbohydrate 12.2, Fiber 3, Sugar 2.6, Protein 3.5
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS
Categories Vegetable Side Sauté Winter Brussels Sprout Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
- Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.
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- Preheat oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes, then coarsely chop.
- Thinly slice Brussels sprouts crosswise into 1/4-inch rounds. Remove any woody stems that remain and, using your fingers, break up Brussels sprouts into thin ribbons.
- In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts; sauté, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine, for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.
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- Preheat oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes, then coarsely chop.
- Thinly slice Brussels sprouts crosswise into 1/4-inch rounds. Remove any woody stems that remain and, using your fingers, break up Brussels sprouts into thin ribbons.
- In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts; sauté, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine, for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.
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