BUTTERY ROASTED THYME BRUSSELS SPROUTS
Delicious buttery roasted brussels sprouts are the perfect side for any meal!
Provided by foodnessgracious
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Cut the bottoms from the sprouts and slice in half discarding any outer leaves
- Lay the sprouts on a baking sheet and drizzle the olive oil over them
- Roast in the oven for 20 minutes tossing once around halfway cooking
- Combine the Brummel and Brown with the chopped thyme, salt and pepper and refrigerate
- Once the brussels sprouts are cooked transfer them to a bowl and add the buttery thyme spread
- Toss well until the spread has melted
- Serve at once and garnish with some crumbled Cotija cheese on top
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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
ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Preheat the oven to 375 degrees F.
- Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
- Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
- Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.
ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS
Roast Brussels sprouts until they're golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.
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.
BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO
Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.
Provided by John Skrable
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
- Remove, and steam them for 10 minutes.
- If you don't have a steamer, boil them for 7-10 minutes .
- Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
- Stir, occasionally.
- Remove, and drain the brussel sprouts.
- Place in a bowl, or a service plate, and add the butter sauce, and toss.
- Season with salt, and pepper, and sprinkle with parmesan cheese.
- Serve.
- Deadly.
- Enjoy.
BRUSSEL SPROUTS FRIED IN BUTTER
Buttery pan fried Brussel sprouts.
Provided by Stephanie
Categories Sides
Time 17m
Number Of Ingredients 3
Steps:
- Clean and half the brussel sprouts.
- Heat up your pan on medium - hot heat. Add butter and garlic. Once garlic butter starts to sizzle, add your Brussel sprouts.
- Turn down to medium heat and stir/shake the Brussel sprouts around in the pan until golden and slightly soft. This is a bit of a slow process and takes around 15 min to get them perfect. If you don't have the time to stand by the stove, then just caramelise for around 5 min until golden and pop into a hot oven for around 10 minutes to finish off cooking.
PARMESAN BRUSSELS SPROUTS
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
- Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
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.
GRILLED BRUSSELS SPROUTS
I grill anything and just tried this recipe one night for a change. Works great on your indoor plug-in, lean-mean grill also. These are great with a wasabi dipping sauce (half wasabi paste and half sour cream).
Provided by CHEF CLAY
Categories Side Dish Vegetables Brussels Sprouts
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt.
- Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.
Nutrition Facts : Calories 54.8 calories, Carbohydrate 6.4 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 63.8 mg, Sugar 1.5 g
BROWN BUTTER ALMOND BRUSSELS SPROUTS
Steps:
- Place Brussels sprouts in microwave safe dish and cover. Microwave on HIGH 7 minutes; stir halfway through cooking. Heat the butter in a fry pan until it turns nut brown. Add the almonds and toss to brown. Stir in extract. Add the Brussels sprouts, season with salt and pepper and toss. Cook for another 2 minutes. Garnish with chives and serve hot.
BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS
Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
- Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.
Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BUTTERY CARROTS AND BRUSSEL SPROUTS
Although the original of this recipe was found in the 2009 Taste of Home Best Holiday Recipes, this vegetable dish can be made anytime of the year!
Provided by Sydney Mike
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, cook the carrots and Brussel sprouts in boiling water until tender, about 8 to 10 minutes; drain.
- In a small saucepan, melt the unsalted butter; add ginger and cook for 2 minutes before adding lemon juice, lemon zest, sugar, and lemon pepper.
- Pour sauce over vegetables and serve.
BROWN-BUTTER BRUSSELS SPROUTS
Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
- Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
- Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
BRUSSELS SPROUTS IN ONION BUTTER
A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.
Provided by SooZee
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, cook onions until soft.
- Add the lemon juice.
- You can do this and then place in fridge until later.
- Just before serving, cook brussels sprouts in chicken broth.
- 5-8 minutes for frozen.
- 10 minutes for fresh.
- Drain liquid and add onion butter.
- Season to taste.
Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9
BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
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.
BUTTERY SAGE & ONION SPROUTS
How do you serve your Brussels? We like ours in plenty of butter, sweet roasted onion and peas for added vibrancy
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 mins until really soft - but don't let it brown. Add most of the sage. Meanwhile, cook the sprouts in a pan of boiling water for about 4 mins, add the peas and cook for 1 min more until just tender.
- Drain, reserving a splash of the water, then add the sprouts and peas to the onions, along with the rest of the butter, stirring well so that all the veg gets coated in the butter. Add the reserved cooking water if it looks a bit dry.
- Season with lots of black pepper and some salt. Serve with the reserved sage on top.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BRUSSELS SPROUTS
Make and share this Brussels Sprouts recipe from Food.com.
Provided by Yogi8
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.1, Sodium 249, Carbohydrate 10.9, Fiber 3.1, Sugar 2.4, Protein 4.5
SAUTEED BRUSSELS SPROUTS WITH BROWNED BUTTER
This simple method of cooking sprouts in a pan with water is great for any vegetable. Just cook till tender and saute in olive oil as the water evaporates. This dish is perfect served with a main of slow-cooked meat.
Provided by Neil Perry
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 6
Steps:
- 1. Place a large non-stick frying pan on a high heat and add the olive oil. When it is hot, add the sprouts, season with sea salt, toss to coat, then add a cup of water.2. Reduce until the water has disappeared, allowing the sprouts to steam. Test them for tenderness and, if they are still firm, add a little more water.3. When the sprouts are cooked, add the butter and continue to toss until the butter turns nut brown.4. Squeeze in the lemon juice and remove from the heat. Add a good grind of pepper and serve. Serving suggestion: Pair with Neil Perry's slow-cooked lamb shoulder
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Categories Garlic Side Sauté Thanksgiving Pecan Fall Brussels Sprout Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
- While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
- Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
SUPER TENDER INSTANT POT GARLIC BUTTER BRUSSELS SPROUTS RECIPE
Yield serves 4
Number Of Ingredients 5
Steps:
- Heat the Instant Pot on Sear, on high. Melt the butter, then sear the sprouts, cut side down, briefly, until golden. Stir in the garlic and season everything generously with salt and freshly ground pepper.
- Add 1/2 cup chicken stock or water and cook on High Pressure for 1 minute. When done, quick release and remove the sprouts. Taste and adjust the seasoning if needed.
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS
Steps:
- Using a sharp knife, halve the brussels sprouts.
- Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Heat a large skillet or pan over medium high heat.
- Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
- Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
- Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
- Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
- Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
BROWN BUTTER SAUTEED BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
- In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
- Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.
More about "buttery brussels sprouts food"
GARLIC BUTTER BABY BRUSSELS SPROUTS - AUNT BEE'S RECIPES
From auntbeesrecipes.com
LEMON BUTTER BRUSSELS SPROUTS - CANADIAN LIVING
From canadianliving.com
ROASTED BRUSSELS SPROUTS WITH CRANBERRY BROWN BUTTER ...
From foodandwine.com
5/5 Total Time 1 hrServings 12
- Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
- Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
- In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.
HONEY BUTTER BRUSSEL SPROUTS - LOVE AS FOOD
From loveasfood.com
Servings 6Total Time 35 minsCategory Side Dish
- Set oven to 425 degrees F. Add brussel sprouts to a rimmed baking sheet. Add oilve oil and salt, toss to combine. Roast brussel sprouts for 20 minutes.
- While brussels sprouts are in the oven, add honey and butter to a small bowl and melt in the microwave. Mix together to combine.
- After 20 minutes, take brussel sprouts out of the oven and pour honey butter over the top. Toss the brussel sprouts with a spatula or rubber scraper, making sure they are coated in honey butter. Roast for an additional 10-15 minutes.
BROWN BUTTER BRUSSELS SPROUTS WITH PANCETTA AND CRISPY ...
From hipfoodiemom.com
Reviews 60Total Time 45 minsCategory Appetizer or Main
- Heat a thick-bottomed skillet over medium heat. Add the sliced butter (so it melts more evenly) whisking frequently. Continue to cook the butter. Once melted the butter will foam up a bit, then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further.
- Using a cast iron skillet or non-stick skillet, pour in your browned butter and add the Brussels sprouts, cut side down. Cook until they are dark brown and well caramelized on the cut surface. Season them with salt and pepper and then transfer to a baking dish or prepared cookie sheet and place in the oven to roast for about 7-8 minutes, depending on the size of your brussels sprouts. You just want to ensure they are cooked all the way through but not overcooked.
- While the Brussels sprouts are roasting in the oven, pan fry your pancetta over medium-high heat until the desired crispiness has been reached. Remove from pan and set aside.
THE BEST SMASHED BRUSSEL SPROUTS · I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (7)Total Time 50 minsCategory Side DishCalories 129 per serving
- Heat the oven to 450°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Add sprouts to the boiling water and cook until bright green and tender, 8-10 minutes, depending on size. Drain very well and let cool slightly.
- Add the tossed sprouts to the prepared baking sheet and use a small glass to smash the sprouts.
GARLIC BUTTER BRUSSELS SPROUTS | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 15 mins
ROASTED BUTTERY BRUSSELS SPROUTS - DRJOCKERS.COM
From drjockers.com
Servings 6Total Time 32 minsCategory Side DishCalories 120 per serving
BUTTERY AND CRISPY BRUSSELS SPROUTS (PAN FRIED) - GINGER ...
From gingerwithspice.com
5/5 (2)Total Time 15 minsCategory SidesCalories 139 per serving
AIR FRYER BRUSSELS SPROUTS WITH HOT HONEY BUTTER
From wholeandheavenlyoven.com
5/5 (1)Total Time 30 minsServings 4Calories 204 per serving
BRUSSELS SPROUTS WITH BURNT BUTTER RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Side Dishes
GARLIC BUTTER STEAK WITH BRUSSELS SPROUTS AND BUTTERNUT ...
From juliasalbum.com
5/5 (18)Total Time 1 hr 10 minsCategory Main CourseCalories 446 per serving
HONEY BUTTER BRUSSELS SPROUTS - FOODLION.COM
From foodlion.com
Servings 4
BROWN BUTTER BRUSSELS SPROUTS PASTA - RECIPE RUNNER
From reciperunner.com
Cuisine ItalianTotal Time 35 minsCategory PastaCalories 501 per serving
MISO BUTTER BRUSSELS SPROUTS | THE FULL HELPING
From thefullhelping.com
3.9/5 (12)Category Side, Side DishServings 4Total Time 40 mins
SOUS VIDE BUTTERY BRUSSELS SPROUTS - ANOVA CULINARY
From recipes.anovaculinary.com
4/5 (1)Total Time 1 hr 30 mins
BRUSSELS SPROUTS IN GARLIC BUTTER – US FOOD NETWORK
From usfoodnetwork.com
SHREDDED BRUSSELS SPROUTS WITH MARMITE BUTTER ARE ON SALE
From delish.com
BRUSSEL SPROUTS WITH HAZELNUT BUTTER | RECIPE | BARBER FOODS
From barberfoods.com
GARLIC BUTTER ROASTED BRUSSEL SPROUTS (RECIPE) - FOOD NEWS
From foodnewsnews.com
RECIPE OF QUICK SPICY, BUTTERY BRUSSEL SPROUTS | THE FOOD ...
From foodguide.netlify.app
BRUSSELS SPROUTS IN GARLIC BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
BEST SHAVED BRUSSELS SPROUTS WITH PANCETTA RECIPES ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love