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
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
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 DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
- To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
- To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.
BRUSSELS SPROUTS WITH BUTTER AND CARAWAY
I love sprouts and this is a really good way to have them rather than just plain. Goes great with meat and potatoes.
Provided by Tara1183
Categories Vegetable
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
- Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.
ROASTED BRUSSELS SPROUTS WITH CARAWAY SEEDS
Provided by Paul Grimes
Categories Side Roast Thanksgiving Vegetarian Winter Family Reunion Healthy Vegan Brussels Sprout Potluck Caraway Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
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
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
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