Brussels Sprouts Food

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

BASIC BRUSSELS SPROUTS

Steps:

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BRUSSELS SPROUTS WITH BACON

Steps:

• Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
• Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

BRUSSELS SPROUTS

Steps:

• Saute garlic in olive oil over medium heat until golden, then discard.
• Slice brussels sprouts in half lengthwise.
• Saute brussels sprouts, face down, in garlic flavored oil until golden, and bright green.
• Sprinkle with cheese and serve.

BRUSSELS SPROUTS

Steps:

• Wash brussel sprouts thoroughly; removed discolored leaves and cut off stem ends, slashing the bottoms of each sprout with a shallow "X". Set aside.
• Saute garlic in 1 tbsp butter and the olive oil in a medium skillet over medium heat, stirring constantly, until tender. Add the brussel sprouts, stirring gently to coat. Add the chicken broth, salt, and pepper. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until tender. Drain.
• Add the last 1 tbsp butter to the skillet with the brussel sprouts. Add the chopped parsley and lemon juice (if you want). Stir gently, and heat over low heat until the mixture is heated thoroughly.

BRUSSELS SPROUTS

Steps:

• Cook sprouts by either steaming or boiling in water, then drain.
• Saute onion in butter till tender.
• Stir in flour, mustard, and tarragon.
• Cook for a minute.
• Add broth and vinegar and cook again till thick and smooth.
• Pour over sprouts and serve.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.