ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
BRUSSELS SPROUTS W/ RADISHES
Make and share this Brussels Sprouts W/ Radishes recipe from Food.com.
Provided by Luckytrim
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem edge of the sprouts.
- Trim top and bottom edges of radishes.
- Place the radishes and sprouts in a large saucepan,.
- Add stock, and enough water to cover, if necessary.
- Bring to the boil.
- Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
- Drain, return to saucepan.
- Add butter.
- Gently mix the veggies with the melting butter.
- Move to a serving dish, season with salt and pepper, and serve.
Nutrition Facts : Calories 381.9, Fat 28.8, SaturatedFat 16.1, Cholesterol 75.4, Sodium 902.8, Carbohydrate 18.2, Fiber 0.6, Sugar 8.3, Protein 12.6
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
BUTTERY BRUSSELS SPROUTS
Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
BUTTERED BRUSSELS SPROUTS
Categories Vegetable Side Thanksgiving Vegetarian Fall Brussels Sprout Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Remove garlic and discard.
- Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated parmesan and salt& pepper to taste.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
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- Preheat the oven to 450°F. Wash and remove the greens from the radishes (if they are still attached). Cut the radishes into roughly uniform size. Cut the Brussels sprouts into roughly the same size as the radishes. Place all the vegetables in a large bowl.
- Drizzle the olive oil over the vegetables and then sprinkle the salt and pepper over them. Toss to coat.
- Pour the vegetables onto a rimmed baking sheet. Roast in the oven for 18 minutes or until the vegetables are crisp tender, and the Brussels sprouts start to brown and char a bit.
- While the vegetables are roasting, place the butter in a medium size skillet. Cook the butter over medium heat, stirring constantly, until the butter fat particles just start to brown and it smells nutty. Remove from heat and continue to stir to let the residual heat continue to cook the butter until it is golden brown. Sprinkle the lemon juice over the butter and stir in.
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