Copycat Recipe Bjs Brussel Sprouts Food

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SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS



Sunny's Copycat Sweet and Sour Brussels Sprouts image

This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan
2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt
1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries

Steps:

  • Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
  • Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
  • Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.

SRIRACHA HONEY BRUSSELS SPROUTS



Sriracha Honey Brussels Sprouts image

Healthy and full of flavor, sriracha honey Brussels sprouts are crispy and coated with a delicious sweet and spicy sauce. Perfect side dish for any meal! Top with a drizzle of sriracha sauce if desired.

Provided by Bites of Flavor

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 2

Number Of Ingredients 8

nonfat cooking spray
1 pound Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon red pepper flakes
1 tablespoon honey
1 ½ teaspoons sriracha sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
  • Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
  • Mix honey and Sriracha sauce together in a small bowl until combined.
  • Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.9 g, Fat 7.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 1188.3 mg, Sugar 13.8 g

BEST BRUSSELS SPROUTS EVER



Best Brussels Sprouts Ever image

I know the title sounds a little pretentious, but these seriously are amazing. I've had many self-proclaimed Brussels sprout haters do a complete u-turn with this recipe. The best part is that it is so quick and just uses the microwave, so for big dinners where the oven is in use, this makes a great side!

Provided by GrumpyIrishLady

Categories     Apple

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout
2 large red apples
1 teaspoon ground nutmeg
1/8 cup brown sugar
1/3 cup melted butter

Steps:

  • Clean and halve the Brussels sprouts. Put them in a microwave safe dish and add a tablespoon or so of water. Cover and microwave on high for about five minutes. They should NOT be fully cooked.
  • Core, then roughly chop the apples, leaving skin on.
  • Mix the butter, sugar and nutmeg.
  • Add the apples to the sprouts and cover with butter mixture. Return to microwave and microwave for 4-5 minutes until sprouts are cooked.
  • Cooking time will vary depending on your microwave.
  • Serve immediately. Great as leftovers too!

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